If you haven't tried hummus yet, I encourage you to try it. It's a dip or spread that's made from garbanzo beans {also known as chickpeas.} It's super healthy, filling, yet also a nice, light snack. My kids and I both love it.
Tahini is a sesame seed- oil blend that really gives Hummus a distinct flavor. It can be found in the natural foods section of the grocery store by the peanut butter. The drawback is that it's a bit pricey- a container will cost about $5-$9. You don't use a whole lot in each batch of hummus though, so I'm storing mine in the fridge for use later on. Tahini can be left out of the recipe, but if you like store bought hummus, chances are you'll taste something missing if you opt to leave it out.
Also, if you use a bag of dried chickpeas, once you re-hydrate them, you will have to add about a cup of water to the recipe.
5-Minute Hummus
1 fifteen-ounce can chickpeas, with liquid
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
