I hope everyone is having a wonderful holiday season! We were out of town for a bit, but am back now and I'm determined to finish all the Thanksgiving posts. There are about 3 more or so after this.
Another appetizer that we made for Thanksgiving was hummus. I love hummus and its great for entertaining as well as just keeping around the house as a healthy snack. Especially if its served with carrot and celery sticks instead of pita bread or chips.
A trick that I learned a long time ago from Martha Stewart is to replace the olive oil with chicken stock. That makes it even more healthy!
- 1 can of garbanzo beans
- 1 tablespoon of tahini (to taste)
- 1-2 cloves of garlic (to taste)
- juice from 1/2 of a lemon (to taste)
- 1/4 cup of chicken stock, olive oil, the liquid from the garbanzo beans, or a combo of all.
- salt to taste
- Drain the garbanzo beans and reserve the liquid if desired.
- Pour the beans into a food processor.
- If desired, add a clove or two of garlic.
- If desired, add some lemon juice, to taste. I used about about half a lemon.
- If desired, add some tahini, I used about a tablespoon.
- Turn on the food processor while slowly drizzling in the chicken stock, olive oil or liquid from the beans or a combo of any of the three until the desired consistency is reached. You may have to stop the processor and scrape down the sides during this process.
- Add salt to taste.
- Serve with anything from pita bread, to chips, to carrot and celery sticks.