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From the kitchen of Lorie Fangio

Hummus is as much fun to make as it is to eat. The base ingredient, chickpeas, stabilizes blood sugars and helps to curb cravings. This versatile spread can be used to boost the flavor of sandwiches or as a dip with Pita Chips and vegetables for a quick pick-me-up.  To prepare hummus you will need a food processor or blender; just add the ingredients and pulse until creamy.  Tahini paste, available at most markets, gives hummus its distinct flavor. Tahini is made from sesame seeds and is similar to peanut butter. Get creative with hummus flavors by adding seasonal ingredients to the basic recipe and snack happy.

 

Basic Hummus

1 15 ounce can chickpeas drained and washed

2 cloves garlic

¾ teaspoon salt

¼ cup fresh squeezed lemon juice

¼ cup tahini paste

2 tablespoons olive oil

2 tablespoons water

Garnish

1 teaspoon olive oil

Dash paprika

 

Put all ingredients in a food processor and pulse until creamy.  Garnish with olive oil and paprika. Serve with pita chips and vegetables for dipping.

Roasted Red Pepper Hummus

1 15 ounce can chickpeas drained and washed

1 roasted red bell pepper, divided for garnish

2 cloves garlic

¾ teaspoon salt

¼ cup fresh squeezed lemon juice

¼ cup tahini paste

2 tablespoons olive oil

2 tablespoons water

1/8 teaspoon cayenne pepper

Garnish

1 teaspoon olive oil

Reserved red bell pepper

 

Finely chop 1 tablespoon of the red bell pepper and reserve for garnish.  Put all remaining ingredients in a food processor and pulse until creamy.  Garnish with olive oil and red bell pepper.  Serve with pita chips and vegetables for dipping.

Pumpkin Hummus

1 15 ounce can chickpeas drained and washed

½ cup pumpkin puree

2 cloves garlic

¾ teaspoon salt

¼ cup fresh squeezed lemon juice

¼ cup tahini paste

2 tablespoons olive oil

2 tablespoons water

½ teaspoon curry powder

Dash of cayenne pepper

Garnish

1 teaspoon olive oil

Dash curry powder

 

Put all ingredients in a food processor and pulse until creamy.  Garnish with olive oil and curry powder. Serve with pita chips and vegetables for dipping.

***PUBLISHER’S NOTE***

For fun, I omitted the garlic and added a teaspoon of brown sugar to the Pumpkin Hummus, then garnished with a sprinkle of nutmeg. Served with Ginger Snaps and my kiddos LOVED IT! Enjoy!-LP

Pita Chips

1 package white or whole wheat pita bread

¼ cup olive oil

½ teaspoon salt

Preheat oven to 350 degrees.  Cut each pita round into 8 wedges.  Pull the wedges apart, separating the top from the bottom.  Brush wedges with a small amount of olive oil, sprinkle with salt and arrange on baking sheet in single layer.  Bake for 6-8 minutes, turn chips over and bake another 6-8 minutes until chips are crispy and beginning to brown.

Tip:  If the flavor of your hummus seems dull, add a bit more lemon juice to brighten it up.

 

 

For more of Lorie’s recipes, visit our McKinney Kitchens page.

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