Dips

Best Homemade Hummus Recipe

¼ cup Tahini (4 tbsp) (Tahini recipe in on the salad dressing recipe)

¼ cup fresh squeezed lemon juice (1 lemon)

(Add Tahini and juice into food processor and blend until creamy)

2 cloves of minced garlic

1 tsp of ground cumin

1 tsp sea salt

(Optional – 1 tbsp pure honey – I like to add honey to counteract the salty taste)

(Add ingredients to mixture and blend until mixed well)

1 cup chickpeas (cooked)

(You can use canned garbanzo beans/chickpeas) OR use dried chickpeas and let soak overnight in water, drain & rinse, and then boil for an hour until tender.

Add ½ cup of chickpeas at a time to mixture and process until creamy.

If too thick keep adding a little bit of water at a time, and process until smooth & creamy.

Scoop mixture onto a plate or in a bowl and then sprinkle some paprika on top and serve. (Best served with warm Pita Bread Chips) NOTE: Hummus can also be used on veggie sandwiches instead of mayonnaise.

Pita Bread Chips (Pre-heat oven to 400)

1 Pkg whole wheat pita bread pockets

Cut into bite sized triangles and pull apart each one, then place on a baking sheet or stoneware. Brush each triangle lightly on top with EVOO. Sprinkle each lightly with sea salt, then sprinkle each with dried parsley flakes or Italian seasoning.

Bake for 7 minutes or until lightly brown around edges, then cool for 10 minutes.

Dip into homemade Hummus….yummy!

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