Lemon and Garlic Hummus

Hummus is a tasty, satisfying and healthy food. It can be used as a dip with pita chips, vegetables, crackers, and pretzels. Spread some on sandwiches, wraps, or crustini for bruschetta. You can top it with toasted pine nuts for added flavor and texture, roasted red peppers or whatever your favorites are. This recipe uses raw garlic and can be modified to your taste. If you prefer a more mellow garlic flavor, roast your garlic first and the result will be a sweeter, milder version that is delicious also. Of course it is great on a platter with chunks of delicious feta, olives and lemon wedges, along side a variety of things for dipping. So experiment, have fun and enjoy this easy versatile dish!

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This is an easy recipe for a healthy snack or light meal, packed with protein and full of flavor.

Note that the full recipe is at the end of this post 😊

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First, drain your chick peas and reserve their liquid.

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In a food processor, add the chick peas, 2 roughly chopped cloves of garlic, the juice of 1 lemon, 1/4 c of tahini, 1 tsp salt, and 5 dashes of hot sauce. Add 3 TBS of the reserved liquid and enough extra virgin olive oil to purée the hummus to desired texture. I like to keep a little texture to it rather than a completely smooth hummus.

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Taste for seasoning, then transfer the hummus to a serving bowl. Finish it with a drizzle of extra virgin olive oil on top.

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Cut some pita bread into wedges to toast in the oven.

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Place the pita wedges on a baking sheet. Brush them with extra virgin olive oil, and sprinkle with salt and pepper. Bake in a 350 degree oven to toast for about 10 minutes.

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Serve Hummus with toasted pita chips, olives, cut vegetables and whatever else you like. Enjoy!

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Garlic and Lemon Hummus (yield- about 2 cups)

1 can of Chick Peas

1 Lemon, juiced

2 Cloves Garlic, chopped

1/4 c Tahini

5 dashes of Hot Sauce

Extra Virgin Olive oil, as needed

Salt to taste

Pita, Olives, and Vegetables for serving

Preheat oven to 350

1. First, drain your chick peas and reserve their liquid.

2. In a food processor, add the chick peas, 2 roughly chopped cloves of garlic, the juice of 1 lemon, 1/4 c of tahini, 1  tsp salt, and 5 dashes of hot sauce. Add 3 TBS of the reserved liquid and enough extra virgin olive oil to purée the hummus to desired texture. I like to keep a little texture to it rather than a completely smooth hummus.

3. Taste for seasoning, then transfer the hummus to a serving bowl. Finish it with a drizzle of extra virgin olive oil on top.

4. Cut some pita bread into wedges to toast in the oven.

5. Place the pita wedges on a baking sheet. Brush them with extra virgin olive oil, and sprinkle with salt and pepper. Bake in a 350 degree oven to toast for about 10 minutes.

6. Serve Hummus with toasted pita chips, olives, cut vegetables and whatever else you like. Enjoy!

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