I’m still recovering from yesterday’s Bronco game. It was close, and I may have a serious heart condition now, but in the end the Broncos won by two points and we can relax for two weeks until we all have a heart attack together watching the final game.
We had friends over, and ate all sorts of bad-for-you things — full of cheese and salt and sugar because that’s how we do around here. But around halftime, we all got that over-sodiumated feeling that comes from a lot of junk food, and we wanted a little water to drink and some veggies to eat. Everything in moderation, I guess.
This hummus recipe was inspired by my husband, but I refuse to give him total credit, because he says things like, “Heat up the chickpeas. Not hot hot. Just…you know. Normal hot.” and “Add in some olive oil. A little bit. Maybe 1/8 of a cup? Or 1/4 of a cup? I don’t know. Pour some in.” So he gets credit for the ingredients, and the idea of heating up the beans (which makes your dip smoother), and I was in charge of translating his recipe so other people could understand it.
This is great with cucumbers, or sliced red peppers, or pita chips, or crackers, or baby carrots. You can put it in little containers for the kids to take to school. You can make up a bunch on a Sunday afternoon and keep it in the fridge for quick snacks throughout the week. Or you can binge eat it during football season while you watch the game through your fingers. It’s flexible like that.
- 2 15 oz cans chickpeas (garbanzo beans)
- 1/4 c lemon juice
- 1/8 c olive oil
- 1/4 c fresh parsley
- salt and pepper to taste
- In a medium saucepan, heat chickpeas on medium.
- When they're heated through, drain, saving the water from the can to use later.
- In a food processor, combine chickpeas, 1/4 c of the drained water, lemon juice, olive oil, parsley, salt, and pepper and puree until smooth.
- Pour hummus into serving dish and top with freshly ground pepper. Serve with sliced vegetables, pita chips, or crackers.
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