Another new semester of school for David this week, but it’s not just any new semester, it’s his last semester! Yay! It seems like a dream come true that he’s finishing come May. I have posts dating back to Summer 2011 talking about him taking summer classes. I remember when he got his acceptance e-mail at work! How exciting it was. Then he started going to SSU full time and homework and studying took up the majority of his free time. Life has been filled with way too many semesters, and we’re so happy it’s coming to an end. There is light at the end of the tunnel!
Of course, with his new semester starting that means back to making more hummus recipes. It sure does seem like my blog is featuring an influx of appetizer recipes lately…two in one week? Who am I? At least I’m giving you plenty of ideas for the Super Bowl, right?
I’m glad that David enjoys eating broccoli and hummus so much for snacks during the week. I always love coming up with new hummus ideas, but it’s also nice when there’s one he really likes so that I can just keep repeating it. It’s so easy that way too. This hummus has such good flavor. The curry spiciness isn’t too hot or anything, but it has a great deep flavor which I really enjoy. This hummus is super easy to make, as most hummus recipes are. It’s great with fresh veggies but some naan with this would take it over the top! Enjoy!
Inspired by Heather’s Dish
1 (15 oz) can garbanzo beans, drained & rinsed
2 garlic cloves, peeled
2 tablespoons tahini
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
smoked paprika for garnish
1. In the bowl of a food processor; pulse garlic until chopped. Add in beans, curry powder, cumin, salt, and lemon juice. Stream in olive oil and process until smooth. You can also add in some water for your desired consistency or more olive oil. I ended up adding in 3 tablespoons water to reach a consistency I really liked. Remove from food processor and serve with fresh veggies or pita chips.