Hummus has been consumed as far back as 13th century Egypt. That means that this creamy and dreamy dip, spread, or however-you-like-it dish has been enjoyed for over 700 years and it’s no wonder why! Not only is it extremely delicious and pairs well with almost everything, it’s GOOD. FOR. YOU.
The foundation of hummus is chickpeas. Chickpeas, sometimes referred to as garbanzo beans, are one of the longest consumed legumes in the world and are high in protein, fiber, vitamins, and minerals. Research shows that chickpeas lower cholesterol, helps reduce inflammation, improves heart health, lowers blood pressure, promotes bone health, and so much more!
The combination of chickpeas with fresh lemon and garlic is sure to be your summer favorite as the weather heats up and you find yourself reaching for a cool creamy treat. The best part? Hummus is especially satiating and will keep you fuller longer (hello #summerbodgoals).
Some ways to enjoy hummus are as a dip for veggies (like cucumber, carrots, or bell pepper), paired with pita bread for a classic experience, or as a spread in your next deli sandwich.
Make it at home in 10 minutes or less and taste a bit of foodie-history with every bite.
CREAMY & DREAMY CLASSIC HUMMUS RECIPE
Cook Time: 10 minutes
Yields: 1 cup
1 can garbanzo beans, drained and rinsed
Zest and juice of 1 lemon
1 tbsp Tahini
2 cloves garlic
1 tsp cumin
¼ cup olive oil
Salt and pepper to taste
1. Add beans, lemon zest, lemon juice, tahini, garlic, and cumin to food processor. Puree for about a minute.
2. While the food processor is running, carefully drizzle in olive oil through the top of the machine. Turn off the machine and wipe down the sides with a rubber spatula. Puree again.
3. Depending on how you like your hummus, add more olive oil or a couple tablespoons of water to thin it out.
4. Add salt and pepper to taste. Store in the fridge for up to a week.
For added nutrition, add a handful of raw spinach in the first puree, or half of a roasted beet.
Refrigerate before serving for a cool creamy treat.