Hummus with pita bread/chips is a delicious and refreshing summer snack. I can't believe summer is almost over and couldn't end it without making some yummy hummus. I first came across this recipe when I was pregnant trying to find all different kinds of healthy snacks to munch on. It's an excellent healthy snack and would also be great as an appetizer when visitors are over.
It's a pretty simple dip to whip up by throwing all the ingredients into a blender or food processor. Make sure you refrigerate it after and enjoy it for a week (maybe even longer) after it's made. The recipe is from Our Best Bites: Mormon Moms in the Kitchen.
Ingredients:
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons tahini
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon cumin
1/8 teaspoon ground red pepper
4-6 tablespoons water, divided
3 tablespoons extra-virgin olive oil
1 tablespoon minced parsley for garnish
1. Combine chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper, and 3 tablespoons of the water in a food processor. Process until smooth. With processor running, pour in olive oil. Process until just combined. Add additional water by tablespoon until you reach the consistency you like.
2. Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate for at least 2 hrs before serving. Right before serving, top with a drizzle of extra-virgin olive oil and chopped parsley if desired. Enjoy!
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