Best snack for the week!

The best weeks start off with homemade-from-scratch food... like this week for example. I am spending literally the entire day today baking break. and then topping it all off by making hummus.

I really love this recipe for ghomemade hummus because it's super creamy and smooth. I learned that the to getting super creamy, lump-free hummus is that you actually need to take the time to take the skins off each and every individual chickpea. Tedious, yes. Time consuming, also yes. But worth it, trust me.

You can add any flavours that you want to this basic recipe, but my favourite is adding rosemary and garlic! But then again, it's great plain too. Whatever you choose, dive in!

Extra Creamy Classic Hummus:

• 2 cans (15-oz. cans) of organic chickpeas (drain one can and reserve water from the second can)

• ½ to 1 cup good quality tahini (add 1 cup for extra creamy and less for a thicker consistency)

• Juice from one large lemon

• Chickpea juice from the can

• 3 to 4 cloves of garlic

• 1 to 2 tsp. salt (adjust to your taste)

• 1 tsp. pepper

1) Add all ingredients to a food processor. Blend everything until smooth and creamy

2) Plate the hummus in a shallow bowl, decorate with chopped purple onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges and crushed red pepper

3) Enjoy with warm pita bread for dipping