Hummus is everywhere nowadays. Long gone is its exotic nature. What is exotic though is making your own, and we’re here to show you that in literally less than 15 minutes, you can make your own delicious snack and the pita chips that go along with it!
This is another teen tested and approved recipe for JoyFoodly (see our last one here)! Eight Novato High teen students tested this recipe in May and made it even better by kicking it up with extra garlic. They must have known how good garlic is for you, and the fact that to maximize the health benefits of garlic, you should crush the garlic first and allow it to sit for a few minutes before cooking or using it. This triggers an enzyme reaction that boosts the healthy compounds in garlic.
Whatever you choose to dip in this healthy snack, make it fun, colorful and crunchy! Happy dipping.
- 1 15oz can of garbanzo beans (chickpeas)
- 4 garlic cloves, smashed and crushed with a pinch of salt
- 4 tablespoons of lemon juice (buy 2 lemons)
- ¼ cup olive oil
- ¼ cup water
- 1 ½ tablespoons tahini (*tahini is a sesame seed paste)
- 2-3 cucumbers, sliced into rounds with the middle cut out or into logs with the inside seeds scooped out
- 2-3 carrots, peeled and cut into halves
- 1 red or yellow bell pepper, cut into thick slices
- 1 packet of pita bread
- ¼ cup olive oil
- Salt to sprinkle on top
- Make the hummus in the small food processor (or a blender) by combining all the ingredients and pulsing; don’t forget to taste as you go to see if you like the flavor & consistency. If you want it thinner in consistency, you can always add a little more water.
- To serve, put into a nice bowl and serve a colorful variety of the veggies on the side. You can also stuff the cucumbers with hummus for a pretty appetizer topped with a sprinkle of paprika.
- Cut pita bread into triangles, brush with a little olive oil and a sprinkle of salt and bake for 10 minutes at 350F in the oven. Enjoy!
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