I am back! From where? Well, as my darling best friends B&B said: from Miss to Mrs
After the wedding my new hubby and I spent 10 days in Iceland for our honeymoon, and that too deserves its own food oriented post, here I am just going to say that I really underestimated how well I would have eaten in Iceland!!
I have been very busy but I tried to post one recipe per week even when I was gone, with the help of the wordpress scheduler ;)
I don’t want to miss this week’s post but I have a lot of laundry and cleaning and grocery shopping etc etc to do so here is a super quick recipe. A side, an appetizer or why not, a healthy afternoon snack, that is how Max and I just enjoyed it ;)
The first time I tried hummus… I was speechless! I asked my friend Mel what it was, how she made that delicious cream of who knows what, and she goes like “it’s store-bought hummus” astonished of my astonishment! I think I am to be blamed if the other guests at Mel’s party did not have a chance to have some hummus that day :P
I immediately looked up the recipe and discovered it is incredibly easy to make! I tried few different recipes and here is my favorite
- 1 can garbanzo beans (chickpeas) – 15.5 oz. 439 gr
- 1/3 cup tahini – 90 ml
- 1 garlic clove (more if you’d like)
- 1/4 cup lemon juice – 60 ml
- 1/4 tsp salt
- 1 tbs chopped parsley
- 1 pinch paprika (hot paprika not the sweet kind)
- 2-3 tbs olive oil
Drain and rinse the chickpeas. Rinsing is necessary to remove the excessive salt used to preserve the beans.
In a blender or food processor combine the chickpeas, the tahini sauce, the garlic clove cut in few chunks, the lemon juice, salt, paprika and chopped parsley. Process for one minute then start adding the olive oil and process more until you obtain the desired consistency, 2 to 3 tablespoons will be enough.
Serve immediately or keep in the refrigerator until ready to serve.
I like to dip in my hummus Stacy’s Pita Chips, simply naked or the healthier multigrain. Yummy!