For me, having my refrigerator and pantry stocked with healthy snacks is a must. Otherwise, I’ll be head first into the Costco-sized box of Goldfish crackers. I love them. The salt. The cheese. The cute little smile on each fish-shaped cracker. I even love the color of them for crying out loud. They definitely have my heart and my soul and too much of my money.
BUT, for the days I don’t want to drown myself in cheesy goodness, I have healthy, ready-to-go snacks waiting to be munched on.
CALLING ALL SNACK LOVERS AND WANNABE HEALTH LOVERS, this post is for you.
Okay, I know you’re already aware that I’m a snack enthusiast. I also know you’re aware that I overuse the word favorite. But, can we just look past that for a second and talk about my new favorite snack?! Homemade Lemon Hummus made in the blender in under 5 minutes. Yes, you heard (read?). Okay, yes, you read that right!
This hummus is my new addiction. I am legitimately eating it as I am typing this. And of course, staying true to character, I just dropped a huge spoonful onto my shirt. Cool. Well played, hummus.
Dip it with pretzel chips and pita bread. Dunk it with cucumbers and carrot sticks. Spread it on wraps and sandwiches. OR live on the wild side and eat it with a spoon. Okay, I don’t suggest this but I also don’t not suggest this. Um, did that even make sense?
Anyway, I’m now off to clean hummus off my shirt for the 10th time today. BYE!
Lemon Garlic Hummus
This Lemon Garlic Hummus is the easiest, freshest dip you’ll ever make! It’s exploding with flavor, drenched in lemon juice, and has the perfect hint of garlic.
Ingredients
1 (15 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice (or more)
2 tablespoons tahini (stir contents in jar well first)
2-3 tablespoons water
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon salt (or to taste)
½ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon pepper (or to taste)
Directions
-In a blender or food processor, combine all ingredients. Blend until smooth.
-Place in the refrigerator for 1-2 hours or until cold.
-I suggest serving with: thin pretzel chips, pita chips, carrots, cucumbers, red peppers, etc.
Jillian Lolo 