Beans make for a great snack. Just a few of the benefits: they are low in calories and fat - they curb cravings - increase your energy - satisfy your appetite - prevent the enzyme alpha-amylase from turning carbs into sugar - block absorption of 2/3 carb calories - boost weight loss up to 230% - are a great plant protein with slow digesting soluble fiber - and are very inexpensive!
For a tasty dip/spread to snack on anytime you've got the munchies here you go - this is more of a "method" or "format" than a recipe because you can change it and make it into really any flavor you're in the mood for. For example: I'll make plain hummus the first day and then I'll switch it up by adding roasted eggplant or roasted red peppers or black olives or sundried tomatoes or roasted garlic (personally, I don't like adding raw garlic because it overpowers the whole thing) or fresh herbs . . . the flavor list is endless!
Garbanzo Beans (or Cannelini, Northern White beans)
Tahini (sesame seed paste)
Salt & Pepper
Rinse beans and throw into food processor or blender. Add tablespoon of Tahini, juice of 1/2 lemon, 1/8 teaspoon of cumin, 1/2 teaspoon of salt and pepper each (adjust to taste). Start with adding about 2 tablespoons of olive oil and then as you blend drizzle in more until hummus starts to become "loose". If you're adding other ingredients (i.e. roasted red peppers, eggplant, garlic, etc.) just throw it all in there at the same time.
Some other tasty flavor combinations: add fresh basil / fresh dill / grilled onions /curry powder / cayenne pepper / the list is endless.
One of the ways I like to serve my hummus (especially if I'm having people over to share) is on a flat plate, drizzle with olive oil, squeeze of lemon, cilantro and crumbled feta. It looks festive and tastes terrific!
Serve along side for dipping:
Whole wheat pita