Thursday, February 23, 2012

My Favorite Dip

We are always looking for healthy and fun snacks at our house. Dipping veggies and chips/crackers is fun but the dip is not always healthy. And if you are avoiding dairy, making dip becomes more challenging.

That is why we love hummus - no dairy, but creamy and delicious with nutritional value. For us, getting the hummus really smooth really adds to its appeal. If your blender is not getting it creamy enough, try a food processor. I have used sesame seeds in this recipe instead of tahini (sesame seed paste). If you prefer to use tahini, see notes below.

1 can (15.5 oz.) chickpea or garbanzo beans
reserve 1/3 c.  liquid from can
2 medium cloves of garlic, halved
3 T. olive oil
3 T. lemon juice
3 T. raw sesame seeds
1/4 - 1/2 t. salt

Blend beans, 2 T. of the reserved liquid, garlic, olive oil, lemon juice, sesame seeds and 1/4 t. salt in a food processor or blender. Add more liquid as needed to obtain a smooth, creamy dip. Add more salt as preferred.

  1. I never seem to use a whole jar of tahini because I mainly use it for hummus, so I just put sesame seeds in my recipe. If you want to use the paste, omit the sesame seeds and add 1 1/2 - 2 T. tahini.
  2. Check the salt content of your garbanzo beans before adding salt to your recipe. Some cans contain more than others.
  1. Omit tahini and sesame seeds. Some people, particularly children, don't like the sharp taste of tahini.
  2. Add chopped kalamata (Greek) olives or black olives after blending and sprinkle on top. Don't blend them. The resulting color is NOT appetizing.
  3. Adjust the lemon and or garlic to increase or decrease their intensity.
  4. Blend 2 - 3 T. of sun dried tomatoes with the other ingredients.
  5. Add 1/2 - 1 t. of cumin or a dash of cayenne pepper to spice it up.
Hummus goes great with chips, crackers and veggies. Our favorites are rice crackers, carrot sticks and pepper slices.


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