Hummus is one of the most delicious and healthy snacks you can have on hand and is extremely easy to make. Use it as a dip with pitas or veggies, as a spread for sandwiches or on a salad, it is a great staple to have around. Here’s my go-to recipe.
I like texture in pretty much everything I eat so left this hummus a bit less processed than the store-bought, though I enjoy the creamy and smooth kind too. I sometimes use Cannellini beans which lends for a smoother texture with less oil and tahini. You can add in roasted peppers or other herbs and spices to mix it up.
Hummus with Parsley
1 can (16 oz.) organic garbanzo beans – rinsed
1 lemon- juiced
1 bunch of parsley
3 cloves of garlic – peeled and chopped or minced
1-1/2 tbsp tahini
1/4 cup olive oil (plus more for serving)
Salt and pepper to taste
Add all the ingredients, except the olive oil, to the food processor and process. Drizzle the oil in while you are processing. If the hummus is too thick, add water while it runs to thin it out. Taste and add more salt and pepper if necessary.
Serve with a drizzle of olive oil and a sprinkle of paprika. Enjoy!