Wednesday, 27 April 2011

• Recipe: Homemade Hummus

  I’ve been slacking. Not just on blogging (that’s obvious), but also with being on my healthiest behavior. I’ve been eating out, which by default means worse than normal. so i am making a valiant effort for the rest of april to cook more.

  Trying to cook more takes baby steps, so i figured I’d start small.

  My first mission: Homemade Hummus.

  

  The chickpeas in hummus are full of fiber and protein, and the olive oil provides a good source of healthy fats. You can use it as a dip for raw veggies or spread it on your sandwich — you’ll have plenty of options because this recipe makes plenty to go around.

  This recipe is from clean food which focuses on healthy, seasonal recipes. It’s for traditional hummus so if you like yours fancy, add in some sun-dried tomatoes or chili powder.

  For traditional hummus, you’ll need:

  • 1 garlic clove, peeled
  • 2 cups cooked chickpeas
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • water

  Directions:

  1. With food processor running, drop in garlic clove and process until minced.
  2. Turn off processor, scrape down sides and add chickpeas, olive oil, tahini, cumin, lemon juice and salt.
  3. Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refridgerated.
  4. Chill to combine flavors before serving.

  servings: 1 1/3 cups

  Do you like hummus? Do you prefer traditional or a variation?

  • 9:31 AM
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