It may sound silly to be thankful for a recipe, but I am actually thankful for this one. This hummus is simple, quick, nutritious, portable and multi-purpose. My girls love it, and that makes me happy. Twice this recipe has saved me when I’ve forgotten about a pot-luck, and it has been the snack at many a play date, surrounded by fresh veggies and flatbreads.
We use this hummus as a dip, but also as a great sandwich spread. One of our favorite ways to use the hummus is smeared on a wrap with roasted sweet potatoes, kale (chopped and cooked with a little garlic and lemon), and toppings like shredded carrot, chopped tomato, black beans, etc. It is also great for school lunches. I send a small container with veggies or crackers, or maybe with some chopped up leftover chicken.
- 3 cups chickpeas (or one large can, organic is best if possible), liquid reserved
- 4 tbsp of liquid from can or water
- 1/4 cup fresh lemon juice
- 1/2 cup tahini
- 2 cloves of garlic, crushed
- 1 tsp sea salt
Add everything to a blender and whiz it up until smooth. Store it in the fridge in a sealed container for up to a week.
Serve as is, or if you are feeling fancy, drizzle with olive oil.