A Martha Stewart-Inspired Recipe
Finding the perfect hummus recipe can be tough; some people love a little spice, some love a little sweet….it’s hard to please everyone! Hummus, like many foods, is much better home-made than it is store-bought. That’s why this tahini-less hummus recipe, brought to us by Martha Stewart, is exactly what we need in our hummus-loving lives. A healthy snack that can be eaten with veggies, sandwiches, salads, and really anything that can act as a vessel.
1 small clove garlic
Coarse salt and freshly ground pepper
Great Value Iodized Salt, 26 oz
2 15-ounce cans chickpeas, rinsed and drained, 1/3 cup liquid reserved
2 tablespoons lemon juice (from two lemons)
1/4 teaspoon ground cumin
Pinch of freshly grated nutmeg
1/4 cup Greek yogurt
3 to 4 tablespoons extra-virgin olive oil
1. Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.
2. Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.
Recipe courtesy of MarthaStewart.com
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