Monday, October 1, 2012

Healthy Hummus


by Lucy Arlington

(This is a continuation of Lucy’s Cozy Kitchen posts that sample recipes from The CozyChicks Kitchen Cookbook.)

One of my favorite things is to cook for company. I’ll spend hours leafing through magazines and searching the Internet for new and interesting recipes to try. But sometimes, in my enthusiasm for planning the meal, I forget about an appetizer until just before. That’s when I turn to my favorite standby—hummus.

I love chickpeas and always have a can or two on hand. It’s easy to throw them into the food processor with a few other ingredients and voila! Hummus. I serve it with pitas, or tortilla chips, or raw veggies. And it’s so easy to add other ingredients to it to make it different, like chopped tomatoes or olives.

But I don’t only serve hummus as a company appetizer. It tastes great in wraps and sandwiches too, or stuffed into a romaine lettuce leaf. The other day I made vegetarian quinoa burgers for dinner (I’ll share that recipe another time) and served them with a dollop of hummus. Delicious!

Kate Collins included a great recipe for hummus in The Cozy Chicks Kitchen Cookbook . Give it a try. I know you’ll like it.

Hummus
by Kate Collins

Ingredients
1 14-ounce can chickpeas, drained
4 tablespoons Tahini sauce
¼ cup lemon juice
1 clove garlic, peeled
1-2 teaspoon sea salt to taste (optional)
cup water
paprika

Blend the first 4 ingredients in food processor, adding water gradually to keep machine running. The consistency should be smooth and creamy. Empty the contents into a bowl. Sprinkle with paprika. This will keep for weeks but should be refrigerated.

Yield:  2 cups


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