D ps
Those mid-morning and mid-afternoon lulls are
the perfect time for snacking, but not all snacks are
created equal. We all know we should be eating more
fruits and vegetables, but sometimes it can be hard
to get excited about another raw veggie snack. These
homemade, flavor-packed dips are the solution.
Boring vegetables are elevated to become the perfect
vehicles for these tasty dips!
HUMMUS
INGREDIENTS
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Two (15-ounce) cans chickpeas
(garbanzo beans) drained, liquid reserved
2 cloves garlic, minced
11/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/ 3 cup tahini*, stirred well
5 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil, plus extra for serving
Smoked paprika to taste, optional
DIRECTIONS
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Place the chickpeas in the bowl of a food processor along with the garlic,
salt, and cumin. Process for 20 to 30 seconds. Scrape down the sides of
the bowl, add the tahini and process for another 15 seconds.
Add the lemon juice and 1/4 cup of the reserved bean liquid and process
for 20 seconds, then scrape down the sides of the bowl. With the
processor running, drizzle in the olive oil and process another 20 seconds
or until smooth.
To serve, transfer the hummus to a bowl and drizzle with additional olive
oil and sprinkle with smoked paprika if desired.
*TAHINI is a condiment made from toasted ground hulled sesame. You can
find it in your local Price Chopper in the condiments aisle near the olives.
HEALTHY 2019 | HEALTHY DIPS | 9