Hummus is packed with nutrients and pairs well with many foods (see below for pairings.) It’s an ancient Middle Eastern recipe that has been eaten for 10,000 years, according to Bodrum Restaurant in NYC. Check out their article here as it discusses the history of hummus. It explains that “hummus” means chickpea in Arabic, but the recipe has evolved in America with additional ingredients and is known as “hummus bi tahini” in the Western world.
I’ve experimented with the ingredients and consistency and came up with this recipe. It’s simple to make and requires minimal ingredients and effort. It’s much more cost effective than store bought, and you won’t have to worry about preservatives and unhealthy additives.
Hummus
(1) 15 ounce can of chickpeas rinsed and drained
Juice from 1 large lemon
¼ cup tahini
1 clove of garlic finely chopped
3 tbsp olive oil
½ tsp salt
½ tsp cumin
¼ cup water
Paprika
Instructions:
*Combine chickpeas, lemon juice, tahini, garlic, olive oil, salt and cumin in a food processor.
*Slowly add water to reach desired thickness. (I like mine thinner)
*Scrape sides and mix thoroughly.
*Scoop into bowl and drizzle with olive oil and top with paprika.
*Store in an airtight glass container for 3 to 4 days.
Here’s a list of foods you can pair with hummus:
Carrots
Celery
Red bell pepper
Cucumber
Broccoli
Cauliflower
Pita bread
Tortilla chips
Crackers
Hummus has several health benefits mentioned by the Cleveland Clinic:
*Helps with blood sugar management
*Promotes heart health
*Supports digestive health
*Nutritionally dense and fills you up
Hummus is a great food to add into your nutrition plan. Replace processed snacks with it for a healthier option. If you’re following a low-carb diet, then eat hummus with vegetables instead of bread or crackers. This recipe is also free of gluten, nuts, eggs, and dairy.
Let me know how it turns out!
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