Classic Lemon Garlic Hummus
November 22nd, 2014
With Thanksgiving just around the corner, I’m having trouble thinking of appetizers. The main course and dessert for Thanksgiving are so easy, because we know what we’re supposed to make. But the appetizers for Thanksgiving seem a little vague. Throw in the fact that I’ve been gluten free and dairy free for a month now (byproduct of living in California), and that limits me on what I’m going to cook up. I’ve decided on mushrooms stuffed with ginger rice and a warm roasted beet and orange salad topped with olive oil, hazelnuts, and shallots. Nom, nom!
I know that my gluten-eating guests will need something to put on those baguettes they’re bringing. Hummus pops into my head. It fits into the “earthy” category, so I think it’ll go great before the butternut squash soup and sweet potatoes we’ll be serving. I recently brought this hummus recipe to a housewarming party. In other words, it’s a no-fail easy recipe appropriate for any occasion!
Classic Lemon Hummus:
2 cans garbanzo beans, drained and rinsed
1/3 cup tahini
3 tbsp olive oil (2 for mixture, 1 for garnish)
juice from 2 organic lemons
2 cloves fresh garlic, chopped
handful pinenuts for garnish
Sea salt and black pepper to taste
I put everything into my Ninja blender from Target. I pulse everything (instead of blending) so that it maintains a lot of chunks.
It is exciting to get an unexpected garlic chunk while eating the hummus! Drizzle with olive oil and top with more black pepper and pine nuts. I served the hummus at the housewarming with radishes, carrots, celery, and cucumber spears. It’s healthy, light and refreshing! (Did you know that tahini packs seven grams of protein, while you get six grams from the chickpeas?)
I can’t wait to share photos and food stories with you after I host Thanksgiving this week! I’m trying out a lot of new healthy recipes.