Hummus Dip

 Hummus is a healthy, yummy snack. Serve it at your next girls' night, pack it up for lunch, or make it your go-to after school snack!
 What You'll Need:
1 (14 1/2 ounce) can of garbanzo beans/chick peas
2 large cloves garlic, peeled
1/4 cup each: fresh lemon juice, tahini, hot water
1/8 teaspoon ground cumin
1/2 teaspoon salt
freshly ground pepper

food processor
cutting board, serrated knife
juicer or lemon reamer
glass measuring cup
measuring spoons

Garnish Ideas:
1 tablespoon extra-virgin olive oil
1-2 tablespoons minced* parsley
Greek Calamata olives

Dipping Things:
pita triangles, crackers, or tortilla chips
assorted raw veggies – baby carrots, celery, cherry tomatoes, sweet pepper strips, etc.
What You'll Do:

1. Rinse the beans in a strainer and drain. Put the beans and garlic into a food processor. Blend the beans until ground, push the beans down with a spatula and grind again.

2. Cut the lemon in half and squeeze out the juice. (Pick out the seeds.) Add the lemon juice, tahini, hot water, cumin, salt, and pepper to the bean mixture. Blend until smooth, scrapping down the sides of the processor once or twice. Store in a plastic container in the refrigerator for up to 5 days.

How To Serve:
1. Put the hummus into a shallow bowl.
2. Drizzle olive oil over the top; sprinkle with paprika and parsley.
3. Drop a few olives around the edge of the bowl.
4. Place the bowl on a platter and surround it with assorted munchies. (See above)

Goin' for serious chef status? Make your own pita chips to go along with your healthy hummus dip!

What You'll Need:

1 package white or whole wheat pita bread
extra-virgin olive oil
optional: Kosher (coarse) salt

large baking sheet
What You'll Do: 

1. Preheat oven to 400. Cover a baking sheet with aluminum foil. Cut as many pitas as you need. Cut them on at a time in half with a scissors, then cut in half again. Cut each triangle in half and you’ll have 8 triangles.

2. Lay the triangles out on the foil – they can overlap a bit. Drizzle with olive oil; sprinkle with a little salt. Bake for 5-10 minutes. Check every minute or so after 5 minutes because they burn easily. When they’re lightly browned, remove from the oven.

3. Let cool for about 10 minutes before serving. (The pitas will get crisper as they cool.) Store any leftovers in a zip-lock bag for up a few days.
By: Anne Vassal 
by GL | 2/1/2016