Really, is there a better food than hummus? It’s always there when you need it: It’s 5:00pm. You’ve got dinner plans at 7:00. You’re kiiiinda hungry but don’t want to kill your appetite. Solution? Carrot sticks with hummus! Home late from work and don’t feel like ordering in?? Slather some hummus on a pita, add a few raw veggies and BOOM! Satisfaction. PLUS it’s incredibly nutritious. Check it:

One serving size (i.e. one tablespoon) is only 25 calories. It’s low in fat and sugar, high in protein and fiber, and contains a cornucopia of precious vitamins and minerals: magnesium, iron, vitamin B6 and potassium, to name just a few.

I’ve made different kinds of “hummus,” using the term loosely to describe a dip of mashed veggies with an acidic ingredient and spices, but this time it’s the real deal: pure chickpea base, with its classic sidekick tahini, and a traditional mix of lemon juice and spices. And uh..I may have added some apple cider vinegar. I tend to do that.

Based on one of Elise Bauer’s many amazing recipes.

What you’ll need:

2 cans garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini (I had Trader Joe’s Tahini Sauce on hand, which has a little added garlic and lemon – works great)
2 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon apple cider vinegar
Handful pine nuts (toasted in a dry pan)
Handful chopped parsley

Food processor, strainer

What you’ll do:

Make sure the garbanzo beans are good and rinsed. Dump them in the food processor with the garlic, tahini, lemon juice, vinegar, water, and olive oil.

Process until smooth. Add salt to taste.

Spoon into a serving dish and top with toasted pine nuts and parsley. That’s it. No joke. It’s super easy. And so worth it to make it yourself!

Happy dipping,

Steph