Quick & Easy Hummus
2-15oz. cans chickpeas, drained saving 1/2 cup liquidPut the garlic, chickpeas, and reserve liquid into food processor and process until smooth. Slowly add the oil, Spike, and lemon juice and continue processing for 30 seconds. Transfer to large container and store in refrigerator for up to 10 days. Serve as a dip, on sandwiches, or with pita chips.
2 Tbsp Extra virgin olive oil
2 cloves fresh garlic (minced)
1 Tbsp Spike all-purpose seasoning (or the seasoning of your choice)
1 Tbsp Lemon juice
Makes about a quart of hummus.
To modify this recipe you can try adding any of the following...
- kalamata olives
- roasted red peppers
- fresh herbs (basil and parsley are excellent)
- 2 Tbsp tahini
- dill pickle relish
- pine nuts
- roasted eggplant
- hot sauce
- replace half chickpeas with Black beans and add chilies
- replace Spike with seasoning blend such as Cajun, Italian, or curry