Hummus, my fave snack

I’m a routine person, and while I thrive on rotating the foods we cook and consume, I don’t spend a lot of creative energy on day-to-day snacks. Because of this, I’ve been really into hummus and pretzel thins for far too long, but it’s the perfect combo to enjoy when you’re hungry between lunch and dinner.

I typically do Sabra plain hummus with Buffalo-flavored pretzel thins — it’s insane and I’m not sick of it yet. Get on board.

However, I recently needed to make a vegan appetizer for my dear friend’s birthday and naturally, I landed at hummus. I had tried to make it once before and it DID NOT go well. The texture was off and the flavor was not there. So while I was a little nervous to attempt this again, I had to give it a shot.

No surprise, but NYT came through again with a solid and helpful recipe from a technical standpoint.

5-Minute Hummus via NYT Cooking

Notes for the chef: I followed the method for this recipe exactly, but I did end up halving it because my current food processor is tiny AF. Also, it’s worth noting that I used a full garlic clove and whole lemon in the half batch.

Toppings: I crush a garlic close, then top with paprika, cayenne, cumin, oregano and olive oil. Also, you may need to add some salt. All of this is to taste!

Dippers: I love warm pita with homemade hummus — wrap all of your whole pieces completely in foil and cook at 325 degrees Fahrenheit for 15-20 minutes. Also, carrots and cucumbers are winners.