Hummus

Who doesn’t like hummus!? This Middle Eastern dish is full of plant protein, iron, fiber, magnesium, and healthy fats. It tastes better than store bought hummus and it’s most certainly healthier for you. There are no excuses not to try it now! It’s one of the best appetizers to serve your guests and it’s a nice side dish during meals.

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Hummus

  • 1 c. dried hummus
  • ½ c. tahini
  • 1 lemon (juiced, strain out seeds)
  • Salt to taste
  • Olive oil (to top)
  • Parsley (to top)

Method: Wash Chickpeas, and soak them in clean water overnight with 1 tbsp. of baking soda. They should double in size overnight. The next day you’re ready to make hummus. Wash the chickpeas and place them into a pot, add ¼ tsp. baking soda and them let boil (do not add salt). It should take 1 hour (you might need to dump water and add clean water after 30 minutes, do not add more baking soda). Chickpeas should be tender enough to smash with little force. When they are ready, strain out the chickpeas and KEEP THE COOKING WATER. Use a food processor to grind the chickpeas, leave to chill in refrigerator for 30 minutes. Add the rest of the ingredients and use the food processor again to attain the desired texture. Hummus should be smooth, add some cooking water if it seems too thick, there should not be any clumps. Serve with olive oil and chopped parsley. The best thing about hummus is that you can add other flavors! Spice it up with cayenne pepper, paprika, curry or add a clove of garlic when blending. It’s up to you!

*Leftovers will be fine in the refrigerator for 2 days, when you’re ready to eat again stir with olive oil to freshen up. Hummus is great as a replacement for mayonnaise or ranch. Snack with pita chips, carrots, and cucumbers. Enjoy!

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Sesame seeds and pepper (left), cayenne pepper (top right), and curry powder and pepper (bottom right)
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