Six Food Intolerance Living

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.

Hummus
Originally by Saad Fayed, Tweaked by Clara

Ingredients:
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
Paprika
Optional: Cumin, Coriander, Chili Powder

Directions:
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.

Tips:
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.