One of my favorite GDSYWP-free snacks is hummus and veggies! I chop up some carrots, English (seedless) cucumber and celery and dip into the hummus. If I have some GF bread or crackers (I'll talk about a type that I LOVE next!) on-hand, I'll dip those, too.

I originally found my recipe here, but as usual, I tweaked it a bit.

Originally by Saad Fayed, Tweaked by Clara

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice
2 tablespoons tahini
1 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil + extra
Optional: Cumin, Coriander, Chili Powder

Drain chickpeas, reserving some of the liquid from can.

Combine remaining ingredients in blender or food processor.

Add 1/4 cup of liquid from chickpeas.

Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl.

Create a shallow well in the center of the hummus and pour in some more olive oil, sprinkle paprika (and any other spices) all over.

This recipe is highly adaptable. Add more of the chickpea juice if you like liquidier hummus, leave some out if you like thicker - add more/less lemon juice or garlic depending on your tastes. Also, experiment with different additions for lots of different flavors! After everything is good and creamy, I like to add in a small can of black olives (drained) and blend it just until they are all in tiny pieces. If I have roasted garlic on-hand, I replace the raw clove with an entire head of roasted garlic (SO good). I've also seen others throw in a roasted red pepper or cheese and even sesame seeds.




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