Once you make your own hummus you will never want to buy the packaged stuff again. It’s quick and easy and super delicious. Oh and NO PRESERVATES, Bonus!
Chick peas also known as garbanzo beans are very good for you. Did you know that chick peas have a high magnesium and potassium content? They are also full of fiber, folate and iron. I make a bag or two of dry chick peas every week and use them in my Chocolate Meal Replacement Smoothie. So I always have the fresh cooked ones on hand. But you can use them from the can too.
Classic hummus recipes call for tahini which is sesame seed butter, but if you don’t have any, that’s okay, because this stuff tastes amazing without it!
I like to serve it with veggies as pictured above. We used to eat it with pita chips, but that just got to be too fattening. So now, I serve it with lower carb combinations, veggie burgers, cooked vegetables or stir in a couple tablespoons into soup to make it more thick and creamy.
Simple Hummus Recipe:
1 15-ounce can of chickpeas drained or 1 1/2 cups cooked chickpeas
juice of 1 lemon
2 cloves of minced garlic
3 tablespoons olive oil
Salt and seasoning to taste
1/4 cup tahini (optional)
Keep hummus in an airtight container in refrigerator for up to one week.
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