Skip to main content

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.

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

Post a Comment

Popular posts from this blog

Cantaloupe Gazpacho

Yes, it's a thing. A wonderful thing.

If you're not familiar with what gazpacho is, then let's enlighten you... Gazpacho is a combination of blended vegetables, spices and/or fruit that is blended together and served as a chilled soup. It might not sound appealing, but I assure you, on those hot summer days it really hits the spot. The beauty is that there are SO many different ways to make gazpacho. Originally the base was typically tomato, but of course, when you love food, the world is your oyster and you can get crazy creative.
Cue in cantaloupe gazpacho.

Sweet.

Zesty.

Delicious.

Enjoy!

Cantaloupe Gazpacho
1 medium cantaloupe, peeled and cut into chunks 1 small cucumber, peeled and chopped 2 Tbsp. chopped red onion (or 3Tbsp. chopped white onion) 2 tsp kosher salt 1 Tbsp. apple cider vinegar 1/3 cup water ½ cup olive oil Salt and pepper to taste
In a vitamix blend cantaloupe, cucumber, onion, salt, water, apple cider vinegar, and salt and pepper until smooth. While mot…

Amazing Crispy Potato Wedges

I don't know about you, but I absolutely love me some crunchy potato wedges. I had a major craving for some one night and decided to throw these babies together. I FELL IN LOVE. They are perfectly seasoned, perfectly crunchy and super easy to make. This recipe probably makes enough for 3-4 people. But if you are my husband and I, and have these themselves as dinner, then it makes enough for two hungry adults. Yes, it may not be a rounded out healthy meal, but it sure does hit the spot!
Give 'em a try!

Crispy Potato Wedges

5-6 medium red potatoes
1/8 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme

Preheat oven to 450*
Cut potatoes into wedges. Thicker slices will not get as crispy
Put the wedges into a large mixing bowl. Drizzle with the olive oil and toss to coat.
Add your salt, pepper, garlic powder and herbs.
Use your hands to toss the oiled potato wedges around in the spices so that there is an even coating on them.
Spread the w…

Better snacking!

I recently went on a big bender about having healthier snacks in the house. Our kids will eat anything in their path, so I decided to clean up the options so that it wouldn't be as bad if they did. They love granola bars, but if you've looked at the nutritional facts on those bad boys you probably nearly cried. I almost did. They are THE WORST. Here I was thinking that I was making an okay decision by buying granola bars for them to snack on and then I ended up just feeling awful about buying them in the first place. SO, then I decided I needed to find an easy peasy recipe that could sort of take the place of the granola bars, be healthful, but still be tasty. I stumbled upon this recipe for a healthier snack "cake" and made some slight adjustments to what I had on hand in my pantry. These ingredients are things I typically have around, so it makes it easy for me to make whenever I would like. I used melted coconut oil because it's been so warm here that it was al…