Lemony Chickpea Hummus

I'm taking a trip tomorrow. I'm packing a bag, boarding a train, and saying goodbye to Montreal for a few sweet days. And I have to say: I couldn't be happier about it. I love where I live but the long, cold winter has left me feeling a bit restless, a tad stir-crazy. I need a change: of pace, of scenery, of energy. New York seems the perfect antidote. I also happen to be reuniting with three of my dearest friends on this excursion. Two of these women I now only see a few times a year (if that!). It's going to be an extra long weekend of catching up over good food and great drink in one of my favourite cities.

If you have any suggestions about where I should go, what I should see, and of course, places to eat and drink, please leave a comment or email me. New York is such a behemoth; there are always new jewels to be uncovered.

I've spent the last few days figuring out what to pack for my trip. I always like to look my best in New York but bringing a substantial chunk of my wardrobe is just not an option so I've had to be good about planning outfits and sacrificing all but the essentials. 

I've also spent some time planning what snacks to pack for my 11 hour train journey. I made the same trip last year and having good food with you is a must (the train cafe is not exactly offering up delicious options). A batch of hummus seemed appropriate: I wanted something filling and healthy that I could snack on throughout the trip. 
This hummus is extra lemony but less garlicky than most store bought varieties (I am a garlic fiend but I wanted to be considerate of my travelling mate). The added lemon provides welcome freshness and serves to elevate the other flavour components. Pair with raw vegetables and a few crackers for an excellent midday bite.
Lemony Chickpea Hummus

1 garlic clove, peeled and smashed
1 can of chickpeas, drained and rinsed
1/4 cup tahini (sesame seed paste)
1/4 cup extra virgin olive oil
the juice of 1 and 1/2 lemons (about 1/3 cup)

Combine all ingredients in a blender or food processor and blend until smooth. If hummus seems too thick, add additional olive oil or a tablespoon or so of water to thin. 

Hummus can be kept in the fridge, covered, for up to 5 days. 

No comments:

Post a Comment