After buying an excessive quantity of fresh veggies at the farmer’s market this week (couldn’t help myself!), I decided to whip up a quick hummus for dipping. I’m not a fan of eating all veggies raw, but some are perfectly suited for crudites, like carrots, celery, bell peppers, baby zucchini, snap peas and really fresh mushrooms.
Here’s a super simple and flavorful hummus for a fraction of the cost of the store bought stuff (and none of the nasty preservatives, thickeners, and artificial flavors).
Chipotle Hummus
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/4 cup water
- 1-2 tablespoons tahini (sesame seed paste; don’t over-do it, otherwise it can be bitter)
- juice of 1 lemon, or to taste
- 2 tablespoons olive oil
- 1 tablespoon minced canned chipotle chilies (these are spicy!)
- 1 large garlic clove, minced
- salt to taste
Prep
Throw everything into a food processor or blender. Mix until smooth. Taste test and adjust seasonings if needed.
