A Bowl Full of Chickpea Goodness

So it's been another long absence - this whole moving thing really eats up your time! But now that we're settled in San Antonio, it's time for some long-overdue updates. First up - hummus!

I LOVE me some hummus! This was my first attempt at actually making it, but it couldn't be easier!

Garlic Hummus

2 15.5 oz cans chickpeas (garbanzo beans)

5 cloves garlic

1 teaspoon salt

Juice of 2 lemons

1/3 cup Tahini (sesame paste)

1 Tablespoon olive oil, plus additional

Drain and rinse the beans (you can reserves some of the liquid to be used in place of the olive oil). Place everything but the olive oil in the food processor and process until smooth. Stream in the olive oil (you may need a bit more than 1 Tablespoon; alternately, you can use some of the reserved liquid from the chickpeas to reach the desired consistency).

I like to serve it drizzled with additional olive oil and sprinkled with sea salt or kosher salt. Enjoy with pita, carrot sticks, or whatever your heart desires!

Yield: Approximately 2 cups

Source: Adapted from The Eat Clean Cookbook, via Foodie Bride