I have been dreaming of going to the beach lately. It's like everywhere I turn around I see signs of white sand and ocean or someone I know is going to the beach. I usually have a spring beach trip planned at least for the weekend, but this year is probably the first year that nothing is set in stone yet. With moving, and everything else transitioning in our life, Canean and I are going to try and squeeze in a trip later in the summer probably to the Northeast Coast to try something different. With that said, I know most of you have summer vacations planned or at least some lake and pool days are going to be happening, and I KNOW, that you are all about getting those summer bodies ready to be on display. My easy classic hummus is the perfect dip to make for when the snack monster comes to destroy your hard work and is sure to keep you looking fit and feeling good right through the summer months!
I have to tell you that even though I am pregnant, it doesn't mean that I don't still want to look good this summer. I mean sure I don't have to suck in my belly and who is going to judge a pregnant lady in a swimsuit?? Well I am sure those people are out there, but who really cares, I am growing a human...
Regardless, healthy snacks are essential for me right now since I am ravenous most of the time and if I don't have smart options like my classic hummus with lots of veggies around, you can find me munching on something maybe not so smart, like say potato chips...no bueno.
And sure you can buy hummus at the store and that is super easy, but it's also reallllyyy easy to make your own! The ingredients are cut in half if you make your own at home and you can control the oil content and add any additional flavors that you love. Once you have this basic recipe down you can vary your hummus by adding roasted garlic, curry powder, roasted red peppers...the options are endless which keeps you excited about eating your favorite snack!
Hummus is super healthy and in my opinion should be kept in your fridge at all times! It's great to spread on sandwiches and burgers or just simply used as a dip for all of your favorite veggies!
- 1 Can of Chickpeas, rinsed and drained
- 1 Clove of Garlic (or more if you dig garlic)
- 1/4 Cup of Extra Virgin Olive Oil, more if desired
- Juice From One Lemon
- Salt and Pepper to Taste
- Chopped Fresh Parsley for Topping
- Sprinkle of Paprika
- Combine all of your ingredients into a food processor or a high powered blender and process until smooth and creamy. Add more oil if needed to make smooth.
- Top with parsley and paprika, serve immediately or store in the fridge for up to two weeks.
What are you summer plans? Who is going to the beach? Who is lounging by the pool? And who has recommendations for quaint Northeastern beach towns? Ready go...