Hummus

How's everyone's new years resolutions going?  If you're like me and you maybe need a little help making healthier eating more palatable...read on.

I'm switching to the night shift once again, so what better way to make myself stay awake than cooking a whole bunch of stuff while watching movies?  How about NOT cooking stuff while watching movies?

Because you don't even have to cook hummus...get it?  Lame, I know.  You know what's not lame?

This hummus.

Seriously though, if you have food processor, whipping this stuff up couldn't be easier.  Whenever I think of hummus usually I think of dipping pita bread in it.  And fair enough, that is awesome.  But the best part is that this stuff is crazy good with veggies.

It makes eating veggies for a snack way super easy without having to resort to any heavy dips.  I like to dip carrots, celery, cucumbers, broccoli, or peppers.  Bonus, protein...so it fills you up!

Okay okay I know...enough health-talk garbage.

This hummus is a perfect base, it's great plain of course, but could easily be jazzed up with some extra garlic or roasted red pepper blended in.

Hummus

(adapted from allrecipes)

2 cans garbanzo beans, drained, liquid reserved

1/2 cup tahini

1/4 cup + 1 Tbsp lemon juice

1 tsp sea salt

1 Tbsp extra virgin olive oil

4 cloves garlic

Paprika, for presentation

In a food processor, place garlic cloves and drained garbanzo beans.  Add about 1/4 cup garbanzo bean liquid (or water).  Pulse until blended smooth.  Add in tahini, lemon juice, salt, olive oil.  Process a minute or two until smooth and creamy.  Top with additional olive oil and/or paprika to serve.  Store in an airtight container in the fridge for up to 1 week.