I’ll Never buy Hummus, Again…Say what?

Hummus that is! I will never buy hummus again. After making it myself I could kick myself for buying it in the store. A wonderful, flavorful, simple Middle Eastern dish made from chickpeas that I absolutely love. Why? So many benefits, so much flavor and so little calories. It is typically used as a dip or spread on practically any dish you like.

The most common ways are using it with pita bread, veggies, crackers or a spread for sandwiches. Depending on what you put in your hummus, the nutrition benefits are awesome…such as Protein, iron, vitamin c, fiber, monosaturated fats. Either way you go its better than a lot of other dips and condiments in the market..plus its CLEAN and I love Clean Eating!

Who could go wrong with hummus on their meal planner?


Where can I buy Hummus?
Most grocery chains sell hummus. I like the Sabre brand. If you eat it in large qualities Sabre available at Sams.
Middle Eastern stores also sell it buy the container.
But I recommend making your own hummus. There are tons of recipes on line.


How do I make hummus?
Although most make it with chickpeas this dish con be customized to your taste buds. Try it wit black bean, eggplant, fava beans, white beans. Also try adding your own flavors like roasted peppers, garlic, lemon, parsley, cumin etc.

Hummus taken from wednesdaychef.typepad.com

Makes 4 cups1 1/2 cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

3 garlic cloves, peeled

3/4 cup sesame seed paste

1/2 cup fresh lemon juice, and more to taste

Cayenne or hot Hungarian paprika

2 tablespoons chopped parsley

2 teaspoons olive oil1.

Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.


Do you have a great hummus recipe? Would you like to share how you eat hummus? Feel free to comment on this blog!

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