This recipe is
very simple and winds up being cheaper than store bought hummus. It also is very quick and easy. Takes about 5 or so minutes! The most expensive item is the Tahini, but
once you buy a container of it, you won’t have to for a long time. If you always have minced garlic and olive
oil around, then all you wind up buying are the beans and any flavorings. So far, I’ve done the two flavors listed
above. My next one is going to be a
Kalamata olive hummus. I will post the
update once I make it!
Hummus doesn’t
have a substantial amount of macro nutrients (carbohydrate, protein, fat);
however, it does have some! I would
consider carbohydrate and fat for this one if you are counting macros. I wouldn’t count it for protein at all.
The base
2 cans chickpeas (aka garbanzo beans)
3 TBSP Tahini
¼- ½ cup water
1 tsp sea salt
The flavor Options
Lemon Garlic Basil
2 TBSP minced garlic
3 TBSP lemon juice
¼ cup fresh basil
¼ cup olive oil
Roasted Red Pepper
and Garlic
2 TBSP minced garlic
¼ cup olive oil
½ cup roasted red peppers
Instructions
Blend the base in a food processor and set aside in a medium
sized bowl. Blend the flavors in a food
processor and add to the base and mix in.
Done! Its better when it’s been
refrigerated and the flavors have melted together, but it’s up to personal
preference. Do store in the
refrigerator.
Creative ways to Eat Hummus
- Warm a whole wheat pita in the oven and dip
- Fresh sliced veggies like carrots, bell pepper, cucumber and cherry tomatoes
- Spread on a whole wheat tortilla with sliced turkey, spinach and cucumber slices
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