If You Ain't Dippin,' You Must Be Trippin' - Part 2
At 11:35am I made myself a hummus and almond bread sandwich with a cucumber and tomato salad on the side. Lunch doesn't get any simpler than hummus and veggies. Packed with fiber, protein and pleasing texture thanks to Trader Joe's Everything But The Bagel Seasoning.
My tip: this is a traditional hummus, but not as strong with the lemon. I use only the juice from 1/2 a lemon, a little bit of zest and a shake of cumin as I don't want the lemon and cumin competing with the Everything Seasoning.
Don't have access to TJ's - toss your hummus with sesame seeds, poppy seeds, dried onion flakes, dehydrated garlic and sea salt. Sounds like a lotta work, but if you cook you may have these things around. If not, order a version of this seasoning from Amazon - it's all at your fingertips.
Get in the kitchen.
- 1 14.5 oz can of chickpeas, drained, rinsed and liquid reserved
- 2 cloves of garlic
- Juice from 1/2 of a lemon + 1/2 tsp of zest
- 2 T. tahini
- 3 T. extra virgin olive oil
- Shake of cumin
- Sprinkle of salt
- 1-2 T. reserved chickpea liquid *depending on consistency
- 2 heaping tablespoons of Everything But The Bagel Seasoning + more for serving/topping
- Place garlic in a food processor fit with a steel blade and chop until minced
- Add chickpeas, lemon juice, zest, tahini, olive oil, shake of cumin and sprinkle of salt
- Blend all ingredients until creamy and smooth
- If hummus looks chunky and is not smoothing out, add a little bit of the reserved chickpea liquid until rich, creamy consistency forms
- Remove hummus from processor and place in a large bowl, fold in Everything But The Bagel Seasoning
- Serve topped with olive oil and additional seaoning
- Dip veggies, make sandwiches, eat by the spoonful - make hummus, not war