One of the things Mary Ellen prepared for lunch was Chickpea Dip (Hummus). Hummus purists might balk at the lack of tahini in the recipe, which is why I renamed it Chickpea Dip, but it was still delicious. She served it with cucumber sticks and pita chips and I totally gorged myself. And Baby Girl kept asking for more hummus, which made me very happy.
I had a can of chickpeas in my pantry so I decided to whip up my own batch for snacking during the week. I love recipes that use ingredients I always keep on hand and involve dumping everything into a food processor and pulsing together. I had a nice little snack on a Sunday afternoon while I cooked dinner. Thanks for an awesome recipe, Mary Ellen!
Chickpea Dip (Hummus)
Mary Ellen's Cooking Creations
1 can garbanzo beans (chickpeas)
1 clove garlic
Salt to taste
Juice from 1/2 of a lemon
1/3 cup olive oil
1 cucumber, peeled, seeds removed and cut into sticks
Pita chips
Rinse the beans then put them in a bowl of cold water. After 10 minutes or so, run your hands through them to remove the clear-shells from the beans. This step isn't necessary but it helps with the creamy consistency. Drain.
Combine all ingredients in a food processor; blend until creamy
Chill before serving with cucumber and pita chips.
This looks so easy and delish! I would love to maybe roast some zucchini and garlic then add it to the dip for a different flavor. Thanks:)
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