My family prepares an array of appetizers for Thanksgiving, but one that’s not very traditional, yet stays on our menu is this Hummus Dip Recipe. It’s so delicious with fresh vegetables, toasted pita or pita chips, and it gives us a light note to start off the Thanksgiving meal. What I really like about serving this type of appetizer is that my kids love it and eat it, and I feel like they are getting something truly healthy. Enjoy it anytime of the year, but why not start now.
Prep: 10 minutes
Yield: about 3 cups
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
4 dashes hot sauce
Cayenne pepper, paprika and olive oil (optional)
1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature topped with cayenne, paprika and olive oil, if desired.