#92 hummus

Now here’s a recipe you’ll want to save.  The simplest, most-fulfilling healthy snack I can think of, hummus rates high in my list of foods.  My earlier post with the recipe for Split-Pea Hummus is a more elaborate variation, but this all-favorite traditional hummus can go a long, long way!  I’ve used it for parties, as gifts, for a snack, or as a side dish!  I swear, it’s so simple & delicious…I highly recommended incorporating it into your diet.

Traditional hummus is used as a dip or a spread, made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt & garlic.  Yep, that’s it!  It’s really popular throughout the Middle East and has been made popular around the globe for diets & clean eating!  Chickpeas have awesome contents of fiber, protein, vitamin B, and many other nutrients and the nutritional content of hummus is an excellent source for these.

So, in honor of one of my greatest friends back home, I publish this simplest of recipes for all of you who need a quick, delicious fix without the time-consuming hassle in the kitchen!  My ultimate secret is using peanut butter, instead of the key ingredient tahini.  I know, big flop, but it works for me in my kitchen…I don’t usually buy a bottle of tahini for my pantry needs, and I’m sure you don’t either.  Anyways, if you want to keep it traditional, add the tahini for crying out loud!

For the Hummus

  • 1 can (400g) of chickpeas or garbanzos
  • 1/3 cup (80ml) of fresh lemon juice
  • 1 tablespoon of peanut butter
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of sour cream
  • 1 garlic clove, finely minced
  • 1/2 teaspoon of ground cumin
  • Salt
  • 1 tablespoon of olive oil
  • 1 tablespoon of finely chopped parsley
  • A sprinkling of hot or sweet paprika

Rinse and drain the canned chickpeas.  I usually double the recipe, as we use hummus for a number of different purposes during the week!  Transfer the chickpeas to a food processor and add the lemon juice, peanut butter, mayonnaise, sour cream, the garlic clove, ground cumin and salt to taste.

Puree until smooth, adding 2 to 3 tablespoons of water as needed to obtain a soft, creamy consistency.  I’ve seen main two varieties of hummus: the really smooth spreadable kind and more chunky, dip-friendly version.  Just blend enough to whichever way you prefer!  As you can see in the picture, I made a more chunkier side-dish or dip variety.

Transfer to a serving bowl and garnish with the olive oil, chopped parsley, and the sprinkling of paprika.  Enjoy with raw vegetables or chips!  I also like to serve it as a side dish to grilled chicken breast along with a fresh green salad; it adds such a great kick to the meal!

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