Hiya Gorgeous!
I don’t know about you—but my to do list is abundant. I have so many exciting projects I’m working on this year, and all that takes quick and easy fuel to keep my brain (and positive attitude) humming!
Many of us find it hard to stick to our healthy routines when we have more things to do. With that in mind, I wanted to share one of my go-to plant-powered snacks that helps charge my batteries when I need a pick me up—HUMMUS!
Who doesn’t love hummus? I swear I could live on the stuff.
Do yourself a favor and check out this delicious and tasty Test Kitchen Tuesday creation: Smoky Southwestern Hummus
This recipe is the BEST hummus I’ve ever had in my life! It’s the perfect dish to make and nibble on while you’re on the go. And don’t be stingy—share this with your family and friends too!
Hit play to see just how easy it is to make this delicious snack. Now, let’s make some fantastic hummus together!
Smoky Southwestern Hummus
Makes 1 ½ cups (6 servings)
Ingredients
- 1 can chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)
- 3 tablespoons ice-cold water
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Black pepper to taste
Directions
1. Place all ingredients in a food processor fitted with the S blade and pulse to combine.
2. Scrape the bowl down with a spatula, then blend for a full 2 minutes, or until the hummus is super creamy.
3. Serve with veggies or crackers.
Notes:
Hummus will keep for up to 6 days in an airtight container in the fridge.
And finally, a very special thanks to our talented Chef Lauren and the rest of the test kitchen crew for helping to create this magical snack!
Your turn: What’s your favorite plant-based snack? I’d love to know what you’re munching on at home!
Peace and healthy snacks,
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One of my favorites?
El hummus es una pasta de garbanzos de origen árabe, que aporta proteínas, minerales, es alto en contenido de Omega 3, entre otros.
LOVE, LOVE, LOVE hummus! This is really good! I eat it with cucumbers, mini bell peppers, celery, carrots, Ezekiel pita bread and on veggie sandwiches. To make the hummus super creamy peel the chickpeas first. It’s a little tedious but oh so worth it!
Oh, yaaa….. looks SO good. I’m making it! Can you tell me which food processor is used in the video? Would so appreciate knowing.
Hi Carrie, it’s a Cuisinart 8-cup Food Processor. Hope that helps! xo, kc
Very much so, Kris! I have both a 4 c. and 12 c. Cuisinart and neither works well for hummus or other “one can of bean” dips. I need a Mama Bear size food processor! Thanks again! ❤