Hummus – a Middle Eastern dish – is a delicious spread or dip rich in iron, vitamin C and vitamin B6. It can be served with different kinds of bread or with raw vegetables (celery, carrots, jicama, tomatoes, bell peppers, radishes, etc.). Arrange the bite-size vegetables on a big serving dish with the hummus in the middle: it makes a colorful, nutritious appetizer or mid-afternoon snack.
Ingredients:
(Serves 4) A V B Gf
- one can of organic garbanzo beans (including 1/3-1/2 of the liquid; keep the rest of the liquid in case the hummus is getting too thick to be blended properly, but do not add too much as it waters down the taste);
- one small garlic clove (optional);
- fresh lemon juice (1/2 to 1 lemon, depending on juiciness);
- 2-3 Tbsp. tahini sesame paste
- 2 to 4 Tbsp. EVOO
- powdered paprika
Combine all ingredients in the blender, liquids first and beans on top. Start on low and slowly increase the speed for a total of about one minute of blending. The hummus is best after resting for about half an hour in a closed container in the fridge. Transfer on a plate, pour a thin thread of olive oil over the surface, and sprinkle with paprika.