Hummus is a chickpea-sesame dip that works really well on a sandwich or with veggies. It is also a good source of vegetarian protein and fiber. It is rich in monounsaturated fat, if made with olive oil. Hummus also contains calcium, iron, magnesium, phosphorus, potassium, and a few other trace minerals. It contains a little of the B vitamins, including a good amount of folic acid and a little vitamin A.
Most people buy hummus in the store and get a bunch of preservatives and artificial ingredients with their chickpea dip. I make my hummus myself, since I spent quite a few years in Israel, where hummus is eaten every day and the standards for hummus are quite high. Very few recipes are as easy as the homemade hummus one.
My hummus can be fed to babies, because its protein will help them grow and all of its ingredients are completely natural. Older children love dipping veggie sticks and crackers into the hummus. You can cook your chickpeas or use canned ones, if pressed for time. You can add things to hummus to keep the dip new and exciting every day: adding whole chickpeas to the finished hummus gives it an interesting texture, cilantro or parsley or chives or garlic or even curry or paprika or pesto sauce change its flavor. Mashed carrots or sweet potatoes add sweetness, while avocado makes it more subtle-tasting. You can even be as adventurous as I am sometimes, making this hummus into a completely different dish altogether, using white beans, instead of chickpeas.
By June 29, 2011Published:
Hummus is a chickpea-sesame dip that works really well on a sandwich or with veggies. It is also a good source of vegetarian …
- 2 cup Cooked or canned chickpeas
- 1/3 cup Tahini paste
- juice of 1/2 Lemon
- 1/2 cup Olive oil
- Sea Salt and pepper to taste
- Process everything in a blender until smooth and taste. Some people like their hummus to have a more pronounced sesame flavor (add tahini) and some want its consistency to be more liquid ( add 1/4 cup olive oil.) Add the spices I mentioned above if you feel like it and serve on a plate with some more olive oil, poured on top (but not mixed in.) You can also serve it with a pinch of paprika on top. Hummus can stay fresh in the fridge for about 4 days.