With classes starting again this week, I’m going to try and be super-diligent about providing regular posts 🙂 This week already looks a little crazy with registration issues, scheduling etc, but I’ll spare you the boring details! Anyway, lately I’ve been on a hummus kick (in addition to the avocado addiction). After spending the last few months with a jar of unopened tahini in my fridge and vowing to make my own hummus, I finally got around to doing it this week. Homemade hummus is ridiculously easy to make, and it’s also cheaper and tastier than any store-bought variety. Plus it tastes fresher, lacks any additives, and can be modified/customized to your particular tastes and preferences. So for example, if you like spicy hummus you could easily add a jalapeno or chili powder to the food processor while making it. If you like a lot of vegetables in your hummus, or extra lemon, or less tahini etc, all these modifications can be made to your very own custom batch.
I made a vegetable-based hummus with grated zucchini and carrot, and it turned out quite delicious! (I’m going to try jalapeno next time, and then maybe roasted tomatoes…and avocado??) 🙂 Apart from being delicious, hummus is also a good source of vitamin C, iron, vitamin B6 and folic acid. The chickpeas in hummus provide fiber, iron, zinc, protein and complex carbohydrates, and the ground sesame seed paste (tahini) provides healthy fats and copper, magnesium, calcium, vitamin B1, folate, zinc, and methionine (which is an amino acid that complements the amino acids provided by the chickpeas). So in all, hummus is a great source of these nutrients and of protein – for vegetarians and non-vegetarians alike.
Apart from being used as a dip for pita bread and/or raw vegetables, hummus can also be a tasty sandwich or wrap filling, or used in place of your regular salad dressing. It can also add bulk and heft to a light salad, and combined with some dark leafy greens, crunchy vegetables, fruit and nuts, it can turn a mundane salad into a delicious meal! So give home-made hummus a try…Here’s the version I made (and feel free to use other vegetables and more or less garlic to taste!)
Homemade Hummus (makes 2 cups)
• 1 can of chickpeas garbanzo beans), drained and rinsed
• 2 Tablespoons tahini
• 2 cloves garlic, chopped
• 1/2 medium zucchini, grated
• 1 medium carrot, grated
• 3 Tablespoons water
• 2 Tablespoons lemon juice
• 1/2 tsp salt
• 1/2 – 1 tsp cumin
• Optional ingredients: 1/2 teaspoon black pepper, chili powder (if desired)
1. Drain and rinse the chickpeas, then place in a food processor with all the other ingredients.
2. Pulse then blend till mixture is a smooth paste (add a little more water and scrape down sides of the bowl if needed).
3. Spoon into a bowl (and storage container), and serve with cilantro and a drizzle of oil oil (if desired).