Ingredients
1 can of chickpeas or garbanzo beans
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt (Himalayan pink sea salt)
2 tablespoons olive oil
Spices: pinch of garlic powder, pinch of onion powder, pinch
of cumin
First, drain the chickpeas and set aside about ¼ cup of
liquid from the can. Combine all ingredients in food processor except for
liquid. After stirring, add the liquid from the chickpeas. Blend for 3-5
minutes on low until thoroughly mixed and smooth.
This is a simple process, and it is easy to add variety to
the hummus. For a spicier hummus, add a pinch of cayenne pepper or red pepper
flakes and sun-dried tomato. I am currently experimenting with varieties of
this original hummus, so stay tuned!
I also make my own pita chips, which is a simple, quick
process and a great use of those extra pitas that are sitting in the cupboard.
Simply cut the pitas in half so they are no longer pockets. Then, using a pizza
cutter, slice the pitas into chip-sized pieces. Place pieces in one layer on a
baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper,
garlic powder, and dill. Bake in the oven (at 350 degrees) for 15 minutes or
until the pieces are crunchy and golden on top.
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