Hummus is one of the simplest and fastest things to make at home. When you get hunger pangs and want to at a little zing to those boring carrots and celery sticks or when you have surprise guests and the only thing in your pantry are dry crackers. Make this hummus and see it disappear faster than David Copperfield. Hummus as a snack tastes great served alongside crackers, pita bread, carrots, celery sticks, sliced cucumber, broccoli, olives and other veggies. Have it as a part of dinner with chicken meatballs and pita bread or as a condiment for one your Middle Eastern meals. Be it in any form, whether Spiced Carrot Hummus, Roasted Bell Pepper Hummus or Toasted Pine Nut Hummus (recipes coming soon) it’s the perfect food for any season.
- 1 can garbanzo beans
- 2 tablespoons tahini
- 1 clove of garlic
- 2 teaspoon olive oil
- ½ teaspoon paprika
- Juice from ½ a lemon
- Salt to taste
- Drain and rinse the garbanzo beans
- Place the garbanzo beans and garlic in a food processor and pulse a few times till just broken down
- Add the tahini, olive oil, paprika and blend until smooth
- Add the lemon juice and blend again
- Taste. Add more lemon juice, salt and paprika as per taste.
For the cups
Transfer the hummus into a Ziploc bag and squeeze everything to one end till no air bubbles are left (like icing in an icing bag). Tie the open end tightly with a rubber band and store in refrigerator. You can make this hummus a day ahead (or upto 3 days ahead without the garlic). When you are ready to serve, snip off ½ an inch from the tip of the bag and pipe into 5oz cups halfway through. Top with baby carrots and celery.