Hummus is a lifestyle!

I have what I believe to be an unnatural LOVE of hummus. I could eat it morning, noon, and night. With rice crackers, veggies, or straight from the container with a spoon. And the nice thing is, it’s a tasty, healthy snack. It travels well (a plus for us midwife types) and, with the help of a few baby carrots, it is easy to eat one handed. Many a container of hummus has been devoured in my car while I have been racing around town catching and weighing babies. My friend’s husband (a meat and potatoes kind of guy) teases me about my hippy ways, and says “Hummus isn’t food, it’s a lifestyle”. Well Scott, it’s a lifestyle I am happy to embrace!

And now, thanks to Angela over at Oh She Glows, my love has been upgraded to obsession. I adjusted her recipe just a smidge to make it less lemony and more garlicky. We have been making this hummus every couple of days!

[It helps that I have started canning my own beans, so I can get a can of organic chickpeas for what works out to be about 60 cents!]

So, here’s the recipe – so super easy! The longest part of making it is peeling the garlic I think….

HUMMUS:

2 cups cooked/canned chickpeas, liquid reserved and set aside
1 tsp sea salt (more or less to taste and depending on if your chickpeas are salted)
3 garlic cloves
1/3 cup tahini
4 tablespoons lemon juice (fresh squeezed is best)
2 tablespoons reserved chickpea liquid
4-8 drops of hot sauce (I use Franks Red Hot)

Olive Oil for drizzling
Paprika for garnish
Things to eat it with: rice crackers, pita, carrots, bell peppers (or eliminate the middleman and just use a spoon!)

Directions: Throw everything into a food processor or Vitamix. Blend well. Be amazed at how easy this was and how good it tastes.

To serve: Spread out on a dinner plate, about 3/4 inch thick. Drizzle with a bit of olive oil and sprinkle with paprika. Garnish with a couple of kalamata olives if you’re feeling really authentic! The olive oil and paprika really make all the flavours pop!

Makes about 2 cups that will theoretically keep in the fridge for 4-5 days in a sealed container. Ours has never lasted that long because we just don’t give it a chance!