When afternoon cravings hit, it’s easy to reach for chips, candy, or anything that’s bagged and ready to go. The problem with such quick-fix snacks is that they relieve hunger only temporarily; they’re not usually filled with enough good stuff to keep you full until dinner. This hummus is made with garbanzo beans (for protein) and avocado oil (for healthy fat), then puréed with silky tahini—you won’t be able to get enough of! And if you’re serving a crowd with a range of dietary needs, this gluten-free, vegan, and dairy-free dip is perfect for party platters, too.
In a food processor, purée tahini for 1 minute, until smooth and light in color. Add garbanzo beans, garlic, lemon juice, oil, and salt; process until smooth and creamy, 30 to 45 seconds. Add cumin, cayenne and parsley. Taste for seasoning and adjust as needed. Serve with your favorite pita chips or fresh veggies, or store covered in the refrigerator up to five days.
Recipe by: Angela Gaines Photo credit: Paul Delmont
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More
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