Sunday, June 19, 2011

Healthy Recipe to Get back on Track: An Ode to Hummus


Whoa do I have a case of the Sunday blues. This weekend was my husband and my five year college reunion and I arrived home tonight after the 6 hour flight from Boston feeling like I had been run-over by a party bus. It was a FUN weekend. I had such a great time catching up with old friends who all seem to be doing great and honestly look as good or better than they did when we were students, but BOY am I tired. In my fantasies I could spend the week sleeping, running and cooking healthy foods to counteract the weekend's debauchery but alas the real world calls and I'm back to work today with a little bootcamp and healthy dinner cooking to get me back to normal.

In order to get a healthy start after the weekend, I wanted to kick the week off with a quick and easy recipe I found online for my FAVORITE healthy snack...HUMMUS. My husband has this brilliant theory that the amount of hummus at an event correlates directly with the amount of women in attendance. And while I know many men that enjoy its savory goodness, at the end of the day, he's kind of right: chicks LOOOOVE hummus!! I love it in my sandwich, I love it in my salad, I love I love I love it. With so many good brands just sitting on the grocery shelf, it takes love like this to make one's own. But take 20 minutes on a Sunday, take the blender off the shelf and make your own. It's delicious and like all things homemade has a little something special. Here is my favorite recipe for traditional and tasty homemade hummus...

Basic Homemade Hummus
Recipe and tips courtesy of About.com
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
-Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
-Place in serving bowl, and create a shallow well in the center of the hummus.
-Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
-Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations
-For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
-For a little olive kick blend in some chopped kalamata olives.

Storing Hummus
-Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

1 comment:

  1. Agreed. Why use mayo when there's perfectly good hummus hanging around!

    ReplyDelete