If you thought hummus was tricky to make, I have news for you, it’s not! In fact, it is incredibly easy and literally takes less than five minutes start to finish!
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The History of Hummus:
Hummus is a staple food from the middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….hummus is all of that and more!
Hummus: A Protein Packed Condiment!
There are 21 grams of protein in one can of chick peas (otherwise known as garbanzo beans). That is as much as a large chicken breast, amazingly high in protein for a plant based food! So these travelers I mentioned above would get to their destination, soak the garbanzo beans in water and then mash them with olive oil to provide healthy fats, and add garlic and sea salt for flavor.
To make hummus simply pulse garlic in a food processor…
Add garbanzo beans, lemon juice and sea salt and whirl until smooth.
A good food processor certainly makes the recipe a breeze but you can use a potato masher as well. Some people like their hummus thick like bean dip, others like it more of a ketchup consistency, it’s totally up to you. Add more or less olive oil depending on preference.
The Recipe: Traditional Hummus
How to Make Hummus!
A simple, easy, traditional hummus recipe!
- 1 can (15 ounce ) garbanzo beans, drained
- Juice of half a lemon
- 1 clove garlic, peeled
- Sea salt, to taste
- ⅓ cup olive oil, more or less
- Garnish: olive oil and paprika
- Put garlic in food processor and pulse till minced. Stop processor and add garbanzo beans and juice of half a lemon. Start processor. While processor is working, slowly add olive oil until hummus reaches desired consistency. Add sea salt to taste.
- To serve: place in a dish, drizzle with a little olive oil, sprinkle with paprika and serve with vegetables, pita bread or pita chips! I also use hummus in wraps and sandwiches for flavor and added protein. You can keep it covered in the fridge for several days.
Courses appetizer, condiment
Cuisine Middle Eastern
And for my bright pink beet hummus, click!
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Post tags: Vegetarian, gluten free option, dairy free, vegan