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Hummus

My work schedule has been a little...odd...lately. I've been working from the client site for a few days each week, then either working from home or my actual office for the rest of the week. Since I've been spending so much quality time with myself, sometimes sans work cafeteria, I've gotten the hankering to keep some healthy snacks around the apartment. Because I can't eat Giant Chocolate Toffee Cookies all day long. Not that I wouldn't give it my very best effort.

Hummus is healthy, right? Since I do still have a massive tub of tahini in the refrigerator, I decided that hummus could be the way to go. So I gave it my best shot. And came up with a savory, creamy dip that could be slathered on just about anything.

 

Hummus
slightly adapted recipe from AllRecipes.com

Print Recipe

  • 2 cups canned garbanzo beans, drained
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pinch paprika

1) Combine the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor.

2) Blend until the hummus is smooth.

3) Transfer hummus to a serving bowl and drizzle olive oil over it.

4) Sprinkle with paprika.