Amy Riolo: Hummus is one of the easiest and healthiest snacks you can make, let me show you how. You want to start by placing a cup of cooked or no salt added canned chickpeas in a food processor, reserving a few for garnish. Add a clove of minced garlic, two teaspoons of extra-virgin olive oil, a half teaspoon salt, the juice of a lemon, a dash of cayenne pepper and a third cup of tahini to the food processor. Tahini is a pure of ground sesame seeds.
So let's start by pureeing our mixture. Once everything comes together we are going to add some water, just tablespoon by tablespoon to make this mixture extra creamy, so I am going to start by adding a little bit. Now that my hummus is the right thickness I am going to go ahead and puree it for another few minutes just to make sure that it's very smooth and creamy. So we can go ahead and serve it immediately. If you don't want to serve it, you can put it into a plastic container and it lasts in the refrigerator for about up to a week.
Today, I am serving it with carrots and celery. So now I am just going to make a little bit of a well in the center like this and then, I am going to drizzle in my olive oil, you just need about a teaspoon or a tablespoon of olive oil. Add my reserve chickpeas on the top and this is just traditional so that people know that it's made from chick peas. Sprinkle it with just a little bit of paprika. Here we have our homemade hummus.
Try serving dips and purees with raw vegetable crudite instead of the bread for more nutritious snack or appetizer. Enjoy!