Monday, February 6, 2012

What's a Great Go-To Snack? Hummus!

Hummus. Such a simple, delicious, healthful snack option. It's amazing that more people don't eat it. And it's even more amazing that people will spend too much money on it when they buy it pre-made from the store! Hummus is so incredibly easy to make, it will blow your mind. Plus, since you're making it at home, YOU have total control of the flavor and can make it super tasty without all the extra sodium and who-knows-what-else. It's also great because you can dip any veggies you like in it, automatically making it a healthier choice.

Hummus is great for many reasons. For example, chickpeas (also known as garbanzos beans) are the main ingredient and they are loaded with lots of plant protein and fiber. Chickpeas also contain calcium and are considered by experts as equal to yogurt and milk in providing the body with it's calcium needs.
Also, the typical hummus recipe calls for lemon juice which is high in Vitamin C. Then, if you end up adding herbs you get amazing flavor naturally and the benefits of those herbs. Plus, you can make it in about 5 minutes or less.

Below I've given you my basic hummus recipe. Or as I call it, my Chickpea Dip. Same thing minus one ingredient: You'll notice that it doesn't call for tahini. I leave that out on purpose because I personally don't think it needs it and it saves on cost. If you wish to add more garlic, go for it. If you want to spice it up, add a few dashes of cumin, paprika and chili powder. If you like roasted red pepper hummus, feel free to add in a few slices of the jarred roasted red peppers. The possibilities are endless! Experiment!

Lemon Garlic Chickpea Dip



15 oz can of chickpeas, drained and rinsed
1 clove garlic, roughly chopped
Juice of one lemon
4-5 sprigs fresh thyme leaves
1/4 cup olive oil

Combine chickpeas, garlic, lemon juice, thyme, salt and pepper to taste, (and any of the above suggestions) in a food processor. Turn on and stream in the olive oil. Scrape into a bowl or Tupperware.

That's it!

Store in an air tight container for up to a week.
Serve with your favorite dipping veggies such as sliced up cucumber, carrots, bell peppers or endive leaves.

3 comments:

  1. Stella--do I really have to juice a lemon? How much lemon juice do I need to use? Can't wait to try this recipe!

    ReplyDelete
    Replies
    1. Micala! You can just hand squeeze it if you like. It's kind of a "to taste" thing. I like mine really lemony so I use a little hand juicer, but feel free to only hand squeeze half or the whole thing!

      If you are going to add in any additional ingredients, such as roasted red pepper, I would suggest cutting back on the lemon. I guess I should have put that in there, sorry! But just play with it!
      Hope you like it!

      Delete
  2. Just stumbled on this post as I've been playing catch-up with google reader today. All I have to say is, YUM! Lemon & Garlic....I need those two ingredients in my mouth now!
    xo-S

    ReplyDelete