3 Minute Hummus

I loooove chickpeas. I add them to everything (within reason. Unlike pumpkin). And pureed, they make the creamiest most perfect condiment! I've been experimenting with different flavoring combos, and this one seems to please both the Mr. and me. It's pretty basic, but honestly, most hummus recipes are. This one just happens to be my variation.

Note: I don't use tahini (sesame seed oil) because I think olive oil does the trick by itself, but feel free to add a tablespoon or too, and decrease the bean liquid. By using the bean liquid instead of more oil, you save on several hundred calories!

3 Minute Hummus

1 15-ounce can chickpeas (garbanzo beans), drained,  with 1/4 cup liquid reserved
3 Tbs olive oil
1 clove garlic (or 1/2 tsp jarred minced)
Juice from 1/2 a lemon
1 tsp ground cumin
1/4 tsp paprika
scant 1/8 tsp ground red pepper (cayenne)
salt to taste

In a food processor, puree the chickpeas with all ingredients besides 2 Tbs of the reserved liquid. Add more liquid until desired consistency is reached. (I usually use it all!).

Makes 1 1/2 cups (24 Tbs)
Serving Size: 2 Tbs

Per serving: ~60 calories (can't beat that!)

My favorite way to use hummus is as a sandwich spread...what's yours?