"The cast of characters"
Hummus is a power snack or appetizer, naturally gluten-free and packed with protein, which I love. If you haven't already, you should definitely try making it at home. The list of ingredients are simple and you just toss everything in your blender/food processor. Tahini (pureed sesame seeds) was the most daunting and most exotic ingredient listed, if you will, but I was able to find it at my local Sprouts market by the peanut butter. I love hummus as a dip for a variety of veggies or corn chips. You can even use it as a spread for sandwiches. Hummus is also a kid friendly snack and is a great alternative to highly processed ranch dressing that often accompany veggies in their school lunchbox. I hope you will attempt and enjoy this healthy recipe. Once you master it, you can add your own twist of spices and flavors.
- Traditional Hummus
- Ingredients
- 2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 2 garlic cloves, crushed
- 1/2 cup water
- 1/4 cup tahini (sesame seed paste)
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; blend until smooth, scraping down sides as needed. Store in refrigerator.
*If possible, try letting the Hummus marinate overnight in the refrigerator before serving.
"Ta-dah, homemade hummus!"
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