Wednesday, July 4, 2012

Dip #4: Hummus

Happy 4th of July to you all!  What a day to celebrate our nation's independence.  I am so thankful to be an American and live in this country.  Thank you to all of our nations armed forces, veterans, and past historians for creating, maintaining, and preserving our freedom.  Now on to the dip.

With all of the use of mayonnaise, sour cream, and cream cheese this week I figured it was probably time for a healthier dip.  My favorite go-to healthy dip is hummus.  What can't you do with hummus?  You can spread it on crackers, dip veggies or any kind of chip in it, and use it as a filler in sandwiches and wraps.  Sure, you can save yourself the time and buy various versions at the store; however, it is super easy and cost effective to make your own.  That is if you have a moderate to severe addiction to hummus.  And that isn't a bad addiction to have, my friends.

Being that this dip is dairy and mayo free, it can withstand setting out for several hours at whatever event you maybe throwing.  Feel free to use any kind of bean you please.  I typically stick to the classic chickpea version.

Classic Hummus

2 cans chickpeas, rinsed and drained
4-5 tablespoons water
1 tablespoon tahini paste
1 tablespoon olive oil
1 clove garlic
Salt & pepper to taste

Place all ingredients in a food processor.  Process for 3 to 4 minutes or until the hummus is smooth and creamy.  If it is a little thick, you can add more water a tablespoon at a time.  Serve with veggies, chips, or use as a spread for sandwiches or wraps.

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