Continuing on with the challenge from yesterday, you probably have a can or two of chickpeas in your cupboard, right? I sure do! To accompany the guacamole dip, why not try some hummus dip? It’s just as tasty and quick to make.
While I usually can find store-bought hummus for a cheap price, I think it’s important to remember that it’s not always the best idea to buy something just because it is cheap. Store-bought hummus can be of lower quality than homemade, and sometimes you don’t get the same true taste. With my recipe, though, I’ve found that even though you might have to spend more time making your own, it will be worth the effort because this homemade hummus usually has a better taste.
EASY HUMMUS DIP
Servings: 5-6 Time: 40 minutes Difficulty: easy
- 3 cloves of garlic
- 1 can (15 oz.) of chickpeas, drained
- 2 tbsp. plain greek yogurt
- 2 tbsp. olive oil
- 2 tbsp. water
- 1.5 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. cumin
- optional: sliced veggies, pita bread
- Add a few inches of water to the saucepan and bring it to a boil.
- Add the cloves of garlic (still in the skin) and cook them for 10-12 minutes, or until the cloves are tender.
- Take the saucepan off the heat and run cold water over the garlic to cool it down. Once the garlic is cooled, peel the skins.
- Add the peeled garlic and canned chickpeas (drained) to the food processor. Add yogurt, olive oil, water, lemon juice, salt, and water to the mixture.
- Process the hummus for approx. 30 seconds, stopping periodically to scrape down the sides with a spatula.
- Scoop the hummus into a serving bowl and add a drizzle of olive oil.
- Serve with sliced veggies, pita bread, tortilla chips, etc. Enjoy!
Image source: https://www.dreamstime.com/
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