Hummus

Hummus is an awesome food in many different ways.  It provides excellent protein and it can be enjoyed on toast, on a sandwich, on crackers, on chips or just eating it straight with a spoon.  I personally like to dump some hummus on some rice when I don’t have a lot of time and it provides plenty of energy and nutrition.

Ingredients

Other optional ingredients

Soak chickpeas overnight in water, drain and cook for 1 hour in a normal pot or 20 minutes in a pressure cooker.

Add remaining ingredients and cooked chickpeas to a blender or food processor.  It really is that simple.  Consistency should be a little thicker then mayonnaise.

2 cans of chickpeas can be used instead of dry chickpeas.  Drain and rinse chickpeas and blend all the ingredients in a blender.

Hummus can be frozen for 6 months without any significant change in the flavor or texture.

One of my favorite ways to enjoy hummus is on a piece of pita bread with cheese, tomato and lettuce.

Instead of salt and pepper, ranch seasoning is pretty good also.

Maybe I’m just too much of a fanatic about how awesome hummus is, but it can help boost the proteins in just about any meal.  Sometimes I make a bunch of it and put it all in ice cube trays, then I add it to smoothies.  Smoothies with chickpea taste creamy and rich.

I use a blender because it makes hummus that is smoother and creamier.  For use as a dip, it’s probably desirable to retain some of the texture of the chickpeas, so you may want to use a food processor.

References

About paul sober 6 Articles
Paul is a trained baker and cook. He has professional experience and training using alternative flours and has been experimenting and cooking with alternative protein sources for over two decades.

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  1. How awesome are chickpeas? – Maximum Green

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