Hummus is a brilliant way to pack flavor as well as nutrients into your day! It’s super fast to make, it makes quite a bit per batch, you can play around with the ingredients to tailor it to your flavor desires, and its such an easy and delicious way to eat more fresh veggies throughout the day. Often I will take a good amount of hummus and a bunch of fresh veggies for lunch and it offers lots of amazing fats, proteins, and carbs, to contribute to a complete meal. I also at times use hummus instead of salad-dressing as it’s packed with flavor, has no added sugar or preservatives, and brings more protein to the equation. There are a couple of vital ingredients to the art of making hummus, but the rest is totally up to you, what you’ve got on hand, and the flavor you’re going for! The ingredients (in my opinion) you need for a true hummus are tahini, chickpeas (dried and prepared or canned and rinsed well), lemon juice (I prefer fresh from one whole lemon), and a high quality cold pressed extra virgin olive oil.
Ingredients:
1/4 cup tahini (organic preferred, with no added ingredients)
1 lemon (juiced)
2.5 Tbs Cold Pressed Extra Virgin Olive Oil
1 can drained and rinsed chickpeas (skin on = more fiber)
2 Tbs water
1/3 cup diced roasted red peppers
2 cloves of garlic
salt and pepper to taste
fresh ground cardamom (optional)
Instructions:
Blend the tahini for about thirty seconds in your food processor by itself.
2. Add the olive oil and blend for a couple of seconds, before also adding the lemon juice and blending until it thickens (maybe ten seconds), the lemon juice is what causes the tahini to thicken.
3. Once you’ve pureed your mixture till it thickens, add your roasted red peppers, garlic, water, and puree till combined and smooth.
4. Once combined, add your thoroughly rinsed and drained chickpeas and puree for about a minute or until completely smooth.
5. Season to taste with a pinch of salt and pepper, and if you have cardamom pods available to you; you can also add the ground seeds from 2-4 pods depending on the strength you prefer. Transfer your hummus to a glass storage container and top with a drizzle of extra virgin olive oil and some mixed seeds for added nutrients.
Cardamom is a very underused spice in America, yet it is so incredible aromatic and deep in flavor, it can really jazz up dishes and put a new spin on an old flavor. Also, your liver will thank you for making the switch from plastic food storage containers to glass. The different chemicals in plastic leach into your food and cause all sorts of harm to your body, harm that may take many years to build up and come to the surface in the form of very unpleasant side effects. I hope you try making your own hummus at home, it’s free of preservatives, chemicals, and sweeteners, cheaper than buying store-bought, more anti-inflammatory due to the extra virgin olive oil in homemade versions vs. the industrial seed oils typically used, and it only takes about ten minutes to whip together!
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