For our family, Thanksgiving seems to be a meal where we go light on the appetizers. The main meal is so filling, we don’t want to fill up on snacks before all the other delicious dishes. One of our favorite light dips is hummus. Sure, you can buy it at the store, but it is so easy to make from scratch and then you know exactly what is in it! You’re in control of the fat and chemicals that you’re having or not having in your food.
Below is a very simple recipe that is delicious as is, but is basic enough that it can be elaborated upon. Most of the ingredients are ones that most cooks have on hand at all times. The tahini keeps for quite some time so if you keep some canned garbanzo beans on hand, you will easily be able to whip up a batch of this wonderful dip on short notice.
1 – 15 oz can of garbanzo beans
3 tbsp olive oil
3 garlic cloves, pressed or chopped
1 tbsp lemon juice
1/8 tsp paprika
1/2 tsp cumin
3 tbsp water
3 tbsp tahini (be sure to stir the tahini and mix in the oil, as it separates in its container)
Add all ingredients to food processor,blender or container to be blended with immersion blender. Blend for one minute or until smooth. Spoon into serving bowl and enjoy with veggies, crackers or chips.
Tips: Chopped red bell peppers or sesame seeds sprinkled on top are a good add. If you want to spice it up, add a few jalapenos to food processor and then garnish with a few jalapeno rings, so folks know they’re in for a spicy treat!