Why does it seem as soon as you can’t have something you want it? Trick your taste buds into forgetting about meat (at least on Fridays through Lent) with this recipe for Loaded Hummus. It’s customizable, good for you, and easy to make.
Hummus (recipe yields 2 cups)
- 1 can of chickpeas, rinsed
- 3-4 minced garlic cloves
- 1/4 c. tahini
- 2-3 tablespoons of lemon juice
- 1 tablespoon of EVOO
- 1/2 teas. (or to taste) Cumin
- 1/4 teas. of kosher salt
- 2-3 tablespoons of water (optional, depending on desired thickness)
These are just suggestions, have fun with it and add any vegetables you’d like!
- Quartered – Halved red onion, diced
- 1/4 c. chopped olives of your choice
- 1/4 c. chopped cucumber
- 1/4 c. canned (rinsed) chickpeas
- 1/4 – 1/2 c. quartered grape or cherry tomatoes
- 2-3 tablespoons of feta
- EVOO to finish
A food processor or blender is required.
- Blend your garlic, tahini, lemon juice, EVOO, cumin, and kosher salt in a food processor. Scrape down sides with a spatula to ensure there aren’t any large pieces of garlic.
- Add in half of your chickpeas, and blend. Scrape down sides with a spatula. Add in the remaining half.
- Once blended, assess the thickness; if it’s too thick, add a tablespoon of water, and blend. The desired consistency you’re looking for is a thick batter. You want your hummus to stick to whatever vessel you’re using to transport it into your mouth (pita, carrots, celery, pretzels, etc.).
- Transfer your hummus to a shallow (1-inch deep), wide bowl or plate and distribute evenly.
- Top your hummus and finish with a drizzle of EVOO.