HUMMUS

A staple in my life!

I often eat it for a light lunch, with some sliced vegetables (cucumber is my favourite, but carrot sticks, celery, peppers, zucchini and radishes are all great too!), nice olives and a couple of pita crackers or pretzel sticks for a treat.  It is also great as a healthy snack!  Chickpeas are full of protein and fibre, which is great for you, and quite filling.

Hummus

What you are going to need to make it:

• 1 can chickpeas, rinsed and drained
• 2 garlic cloves minced (I use about 5)
• 1/2 cup lemon juice (I just use squeeze)
• 1/2 cup water
• 3 tbsp tahini (sesame paste, and available at all grocery stores)
• 1/2 cup unsweetened pumpkin puree (I just used canned)
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 cup olive oil

Directions:

• Place all of the above ingredients in a food processor or blender and blend very well until smooth!

Make 2 1/2 cups hummus.

Note:  I multiply this recipe times 3 or 5 every time, and freeze them flat in normal size ziplock baggies.  They unfreeze great at room temperature, and right back to normal with just a little stir.

I like my stuff quite garlic - ey and often times it is too much for other people.  The pumpkin in this recipe really helps cut down on the garlic flavour.

And stay tuned for this great tasting recipe next week that uses this hummus...

Bon Appetit!

xo, Alysha