Hummus is great for a quick healthy snack with veggies before a hard workout or as a full meal with pita bread. Hummus is a great source of protein, vitamins, amino acids, minerals and fibers. Also, it’s best to make it yourself because store-bought hummus can be full of unhealthy preservatives.
Hummus is a healthy choice because it contains tons of omega-3 fatty acids which is great for keeping a healthy heart. Also, chickpeas don’t contain any cholesterol or saturated fats, and garlic and lemon are filled with antioxidants that help fight cancer and strengthen immune functions.
- 1 cup dry chickpeas
- ¼ teaspoon baking soda
- ¼– 1/3 cup tahini
- ½ crushed garlic clove
- juice from ½ a lemon
- Soak the chickpeas in lots of cold water overnight.
- The next day drain and rinse, transfer to a large pot and cover with fresh cold water. The water should be about 2” higher than the top of the chickpeas.
- Add the baking soda, bring to a boil and gently remove the foam that forms on top.
- Turn down the heat and cook uncovered for 35-45 minutes or until the chickpeas are very soft. A good sign will be when you see cracks in the middle. If there are any peels floating on top gently take them out.
- Save 1 cup of cooking water. Drain the chickpeas and transfer to a food processor with a metal blade. You can save some whole beans for serving.
- Add the tahini, lemon juice, garlic, salt and 1/2 of the cooking water you set aside.
- Blend to a smooth paste. Taste and correct seasoning. The hummus will thicken when it cools down so it should be very soft and thin if you’re not planning to eat it right away.
- Transfer to plates, drizzle with olive oil and sprinkle a little cumin or paprika. Serve with fresh tomatoes, scallions, radishes, fresh pita bread and ‘tatbile’ sauce.
Have fun making this great dish and share it with all your friends! There is nothing better than hummus and pita chips at a potluck with good company.
Recipe and photos courtesy of: www.mybissim.com