Tuesday, January 10, 2012

Tangy Lemon Garlic Hummus



Tangy Lemon Garlic Hummus

Pretty much everyone out there has created a version of this flavorful veg and omni friendly dish. This tangy and refreshing version is something I made up off the top of my head one afternoon.

1 - 15oz can chickpeas
2T - tahini
2 cloves garlic, crushed
2T olive oil
juice of 1/2 lemon
1/2 tsp smoked paprika (plus additional for garnish)
1/4tsp salt
1/4tsp pepper

Drain and rinse chickpeas. Mix all ingredients except paprika for garnish in a food processor until nearly smooth. (Or until really smooth if that's how you roll). Some chickpeas are tougher than others so add a little extra olive oil or lemon juice if the hummus isn't blending as well as desired.

Then end result will taste a little too garlicy and a little too lemony. This is good though. The flavors will mellow after 1 or more hours of refrigeration.

Refrigerate for 1hr or overnight, sprinkle with paprika and serve with a selection of tasty vegetables or whole wheat crackers. I recommend grape tomatoes and/or wheat thins.

1 comment:

  1. Yay for your food blog! Love the hummus--haven't made any in awhile...better get on that!

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