Why You Should Eat More Hummus

7 May

I have loved this dip forever and appreciate it even more since I have been able to make it at home with my food processor. I like knowing the exact ingredients that go in to my food.  Why not try making some hummus yourself?  It really is much easier than you think.  I have shared a recipe below for you to try.  Read this article to find out why you should be eating more hummus.  

http://www.womenshealthmag.com/weight-loss/eat-hummus?cm_mmc=Facebook-_-womenshealth-_-content-weightloss-_-EatHummus

eat-more-hummus

 

Here’s an easy recipe for you to try at home that I have taken from my favourite vegan entrepreneur, Kelly Childs.  I changed it up a bit and added garlic cause it just doesn’t taste the same to me without it!  If you don’t have a food processor, a blender will work just fine.

Ingredients:

⅓ cup lemon juice
⅓ cup tahini (sesame paste)*
1 tsp sea salt
2 garlic cloves, chopped
1 Tbsp yellow miso (optional)
¼ cup extra virgin organic olive oil
1- 15 ounce can of organic chick peas also known as garbanzo beans (drained and rinsed well)
1 Tbsp water

*I find that raw tahini makes this dip taste so much better and that can be found at your local Bulk Barn for much cheaper than you will find it in your grocery store.  If you don’t have tahini you can still make this recipe without it.

Preparation:

Now believe it or not, the order in which you blend these ingredients makes a world of difference so follow these instructions!!

1. Place lemon juice and tahini in a food processor and process until smooth.  Be sure to use a spatula and scrape down the sides every 10 – 20 seconds or so. We want the lemon juice and tahini to become very smooth, creamy and whipped.

2. Add the sea salt, yellow miso, garlic, and olive oil and blend for a further minute or so until well incorporated and all the while still scraping the sides of the food processor every 10 seconds or so.

3. Add the drained and rinsed chick peas now and process for a minute – if it looks to thick, add a little more olive oil and/or a Tbsp of water.

If you make enough of this, it can be kept in the fridge for up to 5 days in a sealed container. It’s a perfect lunch sandwich when paired with avocado, tomatoes and cucumber or an in-between meal snack with some organic celery sticks, carrots and/or cucumbers. 

 

Until next time,

Have a fit and fabulous day!

Lisa

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