Hummus

Today, I decided that I would blog about my favorite snack in the whole wide world….. Hummus. I fell in love with hummus when I first tasted the roasted red pepper hummus from Jason’s Deli.  Ever since then, I could put hummus on everything. Lol. I also use hummus as a post workout snack! 

Incase what you are wondering what hummus is:

Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East and elsewhere.

Hummus wikipedia

Hummus is a great source of fiber, iron, protein, vitamin c, vitamin B6 and many other minerals. If you are Vegan or Vegetarian, this would be a great addition to your diet.

 Hummus makes a great replacement for dip and great as a condiment. I personally love to spread on my gluten free turkey sandwiches at Jason’s Deli.  It comes it a lot of different flavors like artichoke spinach, roasted red bell pepper, tomato basil, garlic hummus, roasted eggplant, black bean hummus, and many many other flavors.  

Here is a few recipes for hummus:

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Jalapeno Hummus

Ingredients

• 1 cup garbanzo beans
• 1/3 cup canned jalapeno pepper slices, juice reserved
• 3 tablespoons tahini
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• crushed red pepper to taste

Directions

1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Sun-Dried Tomato Hummus

Ingredients

• 4 cloves garlic
• 1 teaspoon salt
• 3 tablespoons tahini paste
• 1/4 cup fresh lemon juice
• 2 (15.5 ounce) cans garbanzo beans, drained
• 1/2 cup olive oil
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup finely shredded fresh basil
• 2 tablespoons olive oil
• 1/8 teaspoon paprika (optional)

Directions

1. Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
2. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Word of Advice:

• Hummus would be a great addition to your bento box or lunch box.  Just pack  hummus instead of other fatty dips.
• skip the mayo in your sandwich, use  your favorite flavor of hummus.
• try different flavors.
• skip the tortilla chips, use veggies or hell even some fruits to dip.