My Go-To Hummus ft. Porter by W&P
Party season is upon us my friends. With the holidays rapidly approaching, I’ve been spending a lot of time in the kitchen. Every year there’s a hassle of bringing glass bowls and crappy plastic tupperware to a party and let me just say, I hate washing plastic tupperware. The lovely W&P team sent over one of their new Porter bowls and let me just say, this is the perfect lunch bowl. Easy clean up, beautifully designed, and it’s perfect for travel. When I’m working at a coffee shop, this bowl is great for a salad and or taking food on the go; and that leads me to today’s post. My family is rather, stuck in their ways with their eating habits. There’s nothing wrong with a meat and potatoes diet but, sometimes it’s not the healthiest. I’ve had them try premade hummus and they did not like it. So, I concocted my own hummus recipe. Thankfully, they all love it. I take this dish to a lot of our get-togethers and everyone loves it. This recipe is also the recipe I used in college. Ahh the nights of dipping cheezits into this hummus.
Here’s a little more about the Porter
The Porter Bowl is a durable plastic lunch bowl that features a protective nonslip exterior, rigid plastic lid and snap-tight silicone strap. Perfect for transporting your salad, grain bowl or leftovers - wherever life may take you.
Let’s get on with the recipe shall we?
1 29 oz. can chickpeas
(don’t get rid of the liquid from the can)
2 TBS Tahini Paste
1 Garlic Glove
2 TBS Garlic Powder
2 TBS Black Pepper
2 TBS Lawry's Seasoned Salt
1/4 Cup and 2 TBS Olive Oil
Step 1: Drain the liquid from the chickpeas into a large measuring cup.
Step 2: In a food processor add your chickpeas, spices, garlic clove, tahini paste, and 1/4 cup of your Olive Oil
Step 3: Turn on and drizzle in the liquid until you get a chunky consistancy (don’t use all of it)
Step 4: Scoop out and put into your bowl (or your Porter bowl)
Step 5: Before serving drizzle the 2 TBS olive oil and a touch of pepper on top.
Step 6: Enjoy!