I’m addicted to hummus now. I’ve been finding lots of different hummus recipes to try too. There’s a black bean hummus recipe in the last issue of Cooking Light’s magazine and I want to try making hummus made with edamame. I bought a big frozen bag of it last week at Sam’s Club. Hummus is good with pita chips and any kind of veggie. I like carrots. It’s a good way of getting more veggies in and I’ve been meaning to eat more veggies lately.
I’m not a big fan of veggies. I think during the week I’ll have at least one serving and that is it. I take my gummy multivitamin at night. I hope that you’re as excited for getting more veggies into your diet like I am because there’s going to be a lot of posts about veggies coming your way.
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1½ teaspoons kosher salt
- ⅓ cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes hot sauce
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.