In honor of National Eat Your Vegetable Day make this go-to hummus recipe for healthy eating.
Why bother to make hummus when every Tom, Dick and Mary corner store sell so many varieties? Simple. It will cost you oh-so-much less and taste oh-so-much better than any store bought hummus. The only added cost? A little planning. Using high quality dried chick-peas makes a world of difference.
2 cups dried chickpeas
1/3 cup tahini*
1/4 cup olive oil
1 clove garlic mashed
4-5 tblsp fresh lemon juice
1/4 to 1/2 cup of water from cooked chick peas
salt and pepper to taste
Soak chickpeas overnight. Follow package directions and cook until just soft. In a food processor, combine warm chick peas, tahini, olive oil, lemon juice, and process until smooth. Through the feed tube, add water from the chick peas until the hummus reaches a consistency you like. Season with salt and pepper.
Serve with a drizzle of olive oil and a sprinkle of Aleppo pepper.
Remember, think of every recipe as just a template. If you're a big fan of tahini, use that and skip the olive oil. If you want to cut back on oil in general, just use more water. Spice it up with cumin. Try chipotles in adobo for added zing. Add in fresh avocado...
What is your favorite addition to hummus?
*If you can find Tohum organic tahini it is worth the splurge
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