Hummus is one of my absolute favorite foods because you can use it with so many different things, and it is packed with plant-based proteins, healthy fats, fiber, and a wide variety of vitamins and minerals such as iron, manganese, magnesium, phosphorus, folate, and other B vitamins. Due to the low glycemic index and high fiber content of hummus, it makes for a great snack to help control your blood sugar and also provides anti-inflammatory effects because of the high content of unsaturated fatty acids.
Hummus is a very popular, creamy Mediterranean dip that is made from chickpeas (aka garbanzo beans), tahini (roasted sesame paste), lemon juice, garlic, and spices. One of the most popular ways to eat hummus is of course as a snack with crackers, pita bread, veggies, or spread on rice cakes, but I also love to add it to my salads, Buddha bowls, sandwiches, and wraps. You can find the recipe to my Toasted Kale and Quinoa Bowl with hummus here.
This recipe is incredibly easy to make as long as you have a food processor or blender (and personally, I think it tastes a whole lot better and is lighter and fluffier than the hummus you can get at the store)! It is a great option to enjoy yourself or serve as an appetizer when you have friends over for dinner.
Feel free to add any toppings to your hummus that you might like! Some ideas include whole roasted chickpeas, additional extra virgin olive oil, feta, chopped parsley, and red pepper flakes.
Makes 1.5 cups hummus
Active Time: 5 minutes
1 (15 oz) can of chickpeas, drained and rinsed
1/4 cup tahini
2 garlic cloves
1 lemon, juiced
3 Tbsp extra virgin olive oil
3 Tbsp water
1/2 tsp ground cumin
Dash of salt
Paprika to taste
Place the chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin, and salt in a food processor or blender and blend until smooth.
Refrigerate until cool, then sprinkle on paprika to taste and add any additional toppings you desire.