October 1st is World Vegetarian today, and we all could probably get a little more plant-based in our diets. When you’ve had enough of chicken wings at football tailgates, this light hummus really does the trick. Great with pita chips or veggies as a dip, it even works great thinned down with a bit of water for a deliciously lemon-y salad dressing. It’s also an excellent source of protein to help keep your energy up.
- 1 can garbanzo beans (aka chickpeas) drained with extra juice reserved
- 2 cloves garlic
- 1/4 c. tahini
- Juice of 1/2 lemon
- Salt to taste
- 1/4 tsp. Paprika
- Combine all ingredients (except for paprika) in food processor, magic bullet, or other small blender container. (we used a convenient stick immersion blender)
- Mix well – adding in additional reserved chickpea juice if it gets too thick
- Transfer to serving dish – sprinkle with paprika
Being healthy never tasted so good,…or was so easy! For additional fun, you can eliminate the lemon and add 1/4 c roasted red peppers for a roasted red pepper hummus (garnish w/ red pepper flakes). Or, maybe try adding mango juice instead of lemon juice for a different spin. Or, add 4 cloves of roasted garlic to make a divine spread. The point is, it’s a blank canvas that you can easily make it your own!
