I was never a fan of hummus until a friend served it during a game night at her house. The smooth texture and unique taste spread on warm pita made for a delicious dip. Since then, it has become one of my favorite afternoon or late night snacks. Hummus can be found in most grocery stores, although I always found myself putting it back on the shelf because of the cost. When I came across a hummus recipe I was more than ecstatic. The recipe was simple and contained cost efficient ingredients overall making it more economical to make the homemade hummus.
This tasty dip provides a number of essential vitamins and minerals including protein, vitamin C, folate, and zinc to name a few. Although the first time I tried hummus was with pita bread, I also enjoy dipping vegetables such as carrots or peppers in the hummus for a lighter taste. With many good things, I find the need to cut myself off when eating it to avoid consuming a significant amount of calories. It is suggested to eat hummus in moderations. Typically, I will place a ¼ or ½ cup in a bowl to control the temptations of consuming the entirety of the hummus made.
Preparation is simple. Once the ingredients are gathered, they can be placed in a blender or food processor and ready to be served instantly or covered and cooled for a later time.
Prep Time: minimal / Cook Time: 10mins. / Total Time: 10mins. / Servings: 14
- 2 cans (16 oz each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
- 1 tablespoon extra-virgin olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped Italian flat-leaf parsley
- In a blender or food processor, add the garbanzos
- Process to puree
- Combine the olive oil, lemon juice, garlic, pepper, paprika and parsley
- Blend well
- Add reserved liquid, 1 tsp at a time until the mixture has the consistency of a thick spread
Cut up garlic, red peppers or extra olive oil and add it to the hummus to enhance the flavors. Shredded chicken and chopped up celery can turn this dip into a delicious chicken salad.
By Stacey Ziegler, DR Vitamin Solutions