Homemade Hummus is a delightful appetizer or snack that leaves you wanting more
If you were ever wondering the difference between chick peas and garbanzo beans I have the answer for you, absolutely nothing. Why must life always try and confuse us.
One afternoon while at the check out lane of the grocery store I felt a moment of urgency to run. Telling the check out lady, “I forgot my chickpeas, I will be right back.” Upon returning to the check out lane with a can of garbanzo beans the cashier looked at me a bit puzzled. She then asked “you wanted garbanzo beans or chick peas?” Well at that very instant my brain assumed they were the same thing, but for a moment I second guessed myself. Immediately, pulling out my phone from my purse and google searched for the answer. After finding the results to this puzzling mystery I felt relieved about not looking like a brain dead Mama standing at the check out.
This Mama knows that serving vegetable to your kids from a young age is vital. Next time the kids are coming home from school place out a platter of Homemade Hummus with Veggies. You might be surprised to see the kiddos fall in love with a plate of vegetables. The kids don’t like Hummus, then serve a variety of veggies with Ranch. Eventually their taste buds will come around, for now devour all the hummus yourself.
Homemade Hummus pairs beautifully with veggies and pita chips
Next, I want to share with you my favorite pita chip from Trader Joe’s. Surprisingly they are the Reduced Guilt Pita Chips and the reason behind why I like them better might surprise you. They have a light airy texture, verses regular pita chips that are very dense. No matter what you choose to dip into this delicious and simple hummus your taste buds will be pleased. You’ll probably never want to buy prepacked hummus again.
Ten minutes, a mini food prep and Delicious Homemade Hummus is ready to be devoured
- Assorted veggies and pita chips
- 1 15 Ounce can of chick peas
- ⅓ cup tahini
- Juice of 1 lemon (about 3 tablespoons)
- 2 Tablespoons of olive oil
- 1 Garlic clove
- Salt and pepper
- Optional ½ teaspoon ground cumin
- Rinse the beans under cold water (Optional: removing skins of the chickpeas takes extra time but result in a creamier hummus)
- Add the tahini, olive oil, salt, lemon juice, garlic and optional cumin to the food processor and blend until creamy
- Add the rinsed chickpeas to the food processor
- Cover and blend a couple minutes until smooth desired consistency
- Adjust seasoning if needed
- Garnish with extra olive oil, parsley or other desired toppings
- Prep all veggies and serve