Bird Feed: Garlic Hummus w/ Chips (Part 1)

My first encounter with hummus didn't happen until my freshman year in university. As you might imagine, pureed chickpeas really aren't a specialty in Texas - so you can only imagine my hesitancy when I was introduced to it the first time on a kayaking trip down the Rideau Canal with an outdoor club. It was a little chunky, and I admit that I wasn't convinced.

Jump ahead a few years to when I finally was adult enough to own a nice food processor... hummus got a WHOLE lot better! You see, making hummus with a potato masher as a lowly college student just didn't have quite the same effect as a smooth, creamy hummus loaded with flavor. Shocking, I know.

And so I share with you a wonderfully smooth hummus recipe that will win you over without any hesitation. Delicious and flexible, hummus is a great food to experiment with in terms of flavor - from roasted red pepper and garlic to curry flavored and spicy jalapeno.

For basic hummus you'll need:

3-5 garlic cloves, minced (I always add more garlic!)

2 cans of garbanzo beans, drained and rinsed

1/3 cup tahini (check out the natural foods aisle)
1/8 tsp cumin

1/4 cup lemon juice

1 tsp salt

1 tbsp olive oil

1/3 tsp paprika

Try adding some chile powder for a little kick!

I couldn't recommend enough a good food processor for hummus. A blender will do the trick in most cases, but you still might end up with the occassional chick pea clump.

Rinsed & drained!

All mixed together... press the button... and...

Voila! A healthy snack with vegetables, on sandwiches, with crackers, and more! Sprinkle the paprika on top for a little color and something special.

Stick around for tomorrow's Part 2 - making homemade tortilla chips for your hummus from corn tortillas...