Did I mention that I love hummus? Not only is it easy to make, but it's generally a pretty healthy snack as well. It's good with pita chips, polenta crackers, or on a wrap with fresh veggies and sprouts. You can dip fresh veggies in it, or dip into it with tortilla chips. It's pretty versatile.
This recipe was based on a lemon hummus recipe that I got from my good friend E. I added the ginger and a few more things to spice it up a bit, and I think it works well.
Lemon Ginger Hummus
30 oz chickpeas, drained and rinsed
1 Tbsp tahini
2 T olive oil
2 medium lemons, juiced and zested (or 7 Tbsp lemon juice)
1/2 tsp salt
1" piece of ginger, peeled and minced finely
pepper to taste
Blend chickpeas, tahini, olive oil, and lemon juice until well-combined. (I normally just place these ingredients in a flat bowl and use my potato masher on them. Works really well, and still retains a nice texture.) Stir in salt, ginger, and pepper. Chill in the refrigerator for an hour or so for the flavors to make friends.
Serve and enjoy!