Hummus. It seems to be a craze right now. And why not, it is a healthier snack option than many others and can be very versatile. My only beef with commercial hummus is the garlic. Don’t get me wrong, I love garlic. But for some reason, the garlic just comes through too strong for my tastes.
So I decided to make my own. Problem: I absolutely cannot find tahini (sesame seed paste, which seems to be a hummus staple). I take that back, I did find a jar at the one natural foods store in my area and it was $15! Holy smokes! I really couldn’t justify that expense.
So I made a mildly garlicy, tahini-less hummus with just a hint of heat, and it was great! I ate mine with some blue corn tortilla chips, but it would also be great on pita chips or as a vegetable dip!
An Amy Original
1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
2-4 tbsp water
1/8 tsp garlic powder
¼ tsp sea salt
1 ½ tsp Frank’s Red Hot Wing Sauce
¾ tsp paprika
½ tsp dried basil
Pour garbanzo beans into a food processor. Pulse until very smooth, adding water to thin the mixture as necessary.
Add in the garlic powder, sea salt, hot sauce, paprika, and basil. Pulse until well blended.
Serve with vegetables, or corn chips.