In my confusion while making chili the other night I accidentally opened an extra can of chickpeas. So what’s a girl to do except make Hummus? :) The history of Hummus is fascinating. Did you know that Hummus originated in the Middle East around the 12th century? If its stuck around this long it must be really good!

The recipe I used was fairly simplistic; mostly comprised of what I happened to have in the refrigerator and spice cabinet. Of course, Hummus can be spruced up an infinite number of ways. A favorite of mine is Roasted Red Pepper hummus (alas, no red peppers to be found in my fridge this time).

Simple Hummus

So what are you supposed to do with this lovely beany paste?  One popular use for Hummus is as a dip for raw veggies. If you have been looking for ways to incorporate more vegetables into your diet then look no further. It’s addictive. Another great way to use Hummus is as a spread for sandwiches in place of mayo.

The nutritional benefits of hummus also make this dip extra appealing. Chickpeas (also known as garbanzo beans) happen to carry a whopping 7g of protein per 1/2 cup. Thats pretty significant for a plant based protein source. They are also a good source of Iron (holla ladies!) and other minerals. Tahini is basically sesame seed butter. Nuts are packed with protein and so in only 2 tablespoons of Tahini you will find 5g of protein! Now do you see why this totally beats mayo in the nutrient department? If you sub Hummus for mayo not only will you gain a mighty helping of protein and minerals but you will also cut down on your fat intake.

Light and Creamy

Kristin’s Simple Hummus

Tools: food processor or high speed blender, can opener

Cook time: 5 minutes

Ingredients:

  • One 19oz can of Chickpeas, drained and rinsed (to remove sodium)
  • 2 Tablespoons of Tahini
  • Juice from 1 lemon
  • 1/2 Tablespoon of ground Cumin
  • 1/4 cup water
  • Salt and pepper to taste

Directions: Add drained chickpeas, lemon juice, tahini, cumin, salt and pepper to food processor. Blend on high to puree mixture. Add water slowly until desired consistency is reached. Depending on how powerful your food processor or blender is you may need to occasionally scrape down the sides with a rubber spatula.

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