I love to make hummus as a go to dip. Quick, easy and healthy!
1 cup dried chickpeas – soak in hot water for an hour. Drain and put in a pot covered 1 1/2 inches of water with a bay leaf.
Bring to a boil and simmer 2 hours or longer until beans are semi-soft and drain **Or substitute with a can of garbanzo beans drained.
1/2 cup olive oil
1/3 cup canola oil
2 sprigs of rosemary
1/4 cup cilantro or parsley
4 cloves of garlic
Salt & Pepper
In a blender puree beans, rosemary, garlic and olive oil. Add in canola oil and continue to puree. If you need to make it creamier, add a little water.
Blend in salt and pepper to taste.
Add 1 teaspoon of turmeric and blend.
Spoon hummus into a cute bowl and sprinkle a little paprika on top. I tend to like the smoked paprika.