Hummus: Three Ways
It’s dipping season! One of our favorite and easy-to-make dips is hummus. Based with a base of chickpeas, as you can tell from reading “The Adventures of Veggieman” and meeting his trusted companion, Ms. Chickpea, we are big fans of this flavorful, plant-based legume.
Chickpeas also contain a bevy of vitamins such as vitamin C, vitamin E, and vitamin K and minerals such as selenium, choline, iron, folate, and zinc, to name a few. They are also rich in fiber, provide a great source of plant protein, and make for a great portable snack.
Hummus is super versatile and can be added to multiple dishes and easily made by kids, using their own twist. Below, we’re sharing a very easy (and fun!) Hummus recipe as well as some variations to try this dip in different ways.
Enjoy and happy, healthy eating!
● 1 16oz can of organic chickpeas or 2 cups of raw chickpeas, soak them
overnight, cook, and pat dry. Save chickpea water.
● 2-3 tablespoons of olive oil
● 2 tablespoons, organic tahini
● Pinch of sea salt and pepper
● 1 lemon, squeezed
● 1 bulb of garlic or 1 tablespoon of pre-chopped, canned garlic
● For variations: dill, beets, roasted red peppers, carrots, white beans, curry.
1. Finely chop up the garlic
2. Add all of the ingredients into a food processor or blender.
4. If you find that the hummus is too thick, add in some of the chickpea water.
5. Top with a drizzle of olive oil and sprinkle with salt.
6. For variations: add in the additional ingredients and blend.