HEALTHY HUMMUS
There is no shortage of homemade hummus recipes and sure, picking up a container at the store is easy-peasy. Still, I encourage you to try this variation. Not only does this rendition come together in a blink, it has no additives or fillers, you can tweak it to your tastebuds, and (unlike some counterparts) this one has character. It takes center stage as a nutritious snack and plays a key supportive role in culinary creations like the Deluxe Lazy Gyro Casserole. On top of all of that, did you know hummus freezes well? Enjoy some now and save some for later!
Servings: 6 servings or about 1 1/2 cups
Prep time: 15 minutes
Cook time: N/A
Skill level: Easy
INGREDIENTS
1 15 ounce can CHICKPEAS, drained but reserve the liquid (aquafaba)
1/4 cup freshly squeezed LEMON JUICE plus 1/2 of one LEMON, seeded
1-2 teaspoons GREEK SEASONING
1/2 cup TAHINI
2 cloves GARLIC
4 Tablespoons OLIVE OIL, plus extra for drizzling
SALT, to taste
Optional garnishes include: PAPRIKA, toasted PINE NUTS or SESAME SEEDS, OLIVE OIL, LEMON ZEST, thinly sliced LEMONS, GREEK SEASONING, and/or FLAT LEAF PARSLEY
DIRECTIONS
In a high powered blender or food processor, combine first six ingredients. Alternate blending with scraping sides of the bowl, adding salt to taste, and adding aquafaba 1 Tablespoon at a time until desired consistency is reached.
Place finished hummus in serving bowl and top with any one or a combination of suggested garnishes.
Refrigerate or freeze any leftovers.
NOTES/VARIATIONS
You can make your own chickpeas but this recipe is all about convenience and therefore recommends canned.
In place of aquafaba, you can use water. Some recipes call for hot water, others ice water. It’s up to you but I have found no significant difference with either temperature.
All ingredients can be kept on hand (including lemons - just freeze them in quarters) for a quick go-to appetizer.
Don’t be afraid to play around with ratios. For instance, if you’re like me, bumping up the garlic cloves to three is not out of the question. You may want to increase the Greek Seasoning for more oomph or reduce it for subtlety.
Like a bit of kick? Add cayenne or other ground pepper to taste. Just remember, a little goes a long way.
Serve with fresh vegetables (carrots, cucumbers, and celery are a great choice), homemade sourdough bread, or pita (if tolerated).
When eating to support metabolism, it is important to keep PUFAs and legumes to a minimum. Enjoying this dish as an occasional snack (not a meal or daily staple) will offer nutritional benefits without throwing the body out of balance.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: https-//www.freepik.com chickpeas-with-lemon-garlic
I made this variation up years ago to highlight lemon and garlic (two favorite flavors) and to include my Greek Seasoning. It is a refreshing take and a welcome change to standard hummus recipes.