It took me a LONG time to try hummus — I don’t know what about it made it not look appetizing. There aren’t too many textures that bother me or anything like that. Once I tried, I was hooked. And, in an effort to each cleaner in the last month or so (effort; not nearly perfect), I found the most amazing recipe (thank you, Jillian Harris!).
Not only is the Fraiche recipe delicious (does ANY ONE else think of the movie Life As We Know It when they hear Fraiche?!).
It’s so easy. Here we go!
Hummus by Fraiche Nutrition
Found originally here.
– 1 can (540mL) chickpeas, drained
-2 cloves garlic, crushed
-1 tsp. sea salt
-3 Tbsp. extra virgin olive oil
-2-3 Tbsp. chicken or vegetable stock (I used vegetable)
-1 1/2 Tbsp. tahini
-juice of 1 lemon (2-3 Tbsp.)
(SO simple and user-friendly; even for those who hate to cook!)
1-Add all of the ingredients into the container of a blender or mini food processor.
2-Pulse until the mixture is nice and smooth, stirring in between if needed.
3-Drizzle some oil on top and serve! Fraiche suggests some parsley, too!
4-Enjoy with fresh veggies (carrots are my favorite!) or warm pita bread.
**Note: Fraiche owner Tori Wesszer suggests keeping the fresh hummus for 2-3 days in the fridge–you’ll want to put it on EVERYTHING so it’ll go fast!**
I have a feeling I’m going to be making another batch of hummus this weekend – enjoy the recipe and have a great day!