For stronger bones, muscles and brain.
Chickpeas have all the minerals needed to build a strong skeletal system along with the trio of B vitamins your brain requires to synthesize mood-altering neurotransmitters. Chickpeas and tahini, the main ingredients of hummus, are fuel for body and mind.
We use this hummus a lot as a spread: it tastes great under cold cuts, salad greens or just with a slice of tomato.
With a little more oil and water, hummus transforms into a delicious, nutritious dip for every imaginable type of raw veggie. Sugar peas are a classic, while carrots and root vegetables make sturdy dipping sticks when cut longwise. Celery, cucumber, bell pepper strips, broccoli and cauliflower – they’re all great with hummus!
Either way, it only takes five minutes to make.
- 8 oz canned chickpeas
- 2 T extra virgin olive oil
- 1 t lemon juice
- 2 T tahini
- 1 clove crushed garlic
- 0.5 t cumin (more if you like it stronger)
- 5 T water
- Rinse and drain the chickpeas.
- Mix all ingredients in a bowl and purée with a hand-held electric blender. If the resulting mass seems too dry, add a bit more water or olive oil.
Vary your hummus with additions like 2-3 teaspoons of chopped sun-dried tomatoes or sliced olives, or add spices like chili powder, tumeric and curry.
Tip: If you lack prepared tahini (sesame seed paste), put 3-4 T sesame seeds in the blender and grind them into flour. Then add the other ingredients, slightly increasing the suggested amounts of oil and water.