Anytime I have friends around and need a quick snack I’ll throw together this hummus. It’s fast, easy, and can have quite a kick. I actually can make this in less 5 minutes, but that’s eyeballing all of the ingredients instead of measuring. This is not your traditional Mediterranean style hummus. I am not a fan of tahini, and I prefer to make this without it. The beauty of hummus is that you can play around with ingredients until you’ve found exactly what you like best. It’s pretty hard to screw up, and if you do it can probably be fixed. Here’s how to do it:
1 Can Chickpeas (15.5 oz)
2 Cloves Garlic
1 Tbsp Olive Oil
Juice of 1/2 Lime (or Lemon)
1 Tsp Hot Indian Chili Powder
Pinch of Cumin
Sea Salt & Fresh Ground Pepper to taste
Drain the can of chickpeas, reserving 1/3 cup of the liquid. In a food processor (I use a magic bullet style blender) combine all ingredients including the reserved liquid. Process until smooth and serve (chill in the fridge for 30 minutes if making this ahead of time). I love this with pita chips, or tortilla chips. Cheers.
Update: Not pointing fingers, but someone ate all the chips… Just tried carrots, ridiculously good!