fiteatrest My teen son loves pretzels and I try to add extra protein by offering hummus, which he was OK with. And then I made my own hummus (it took literally 5 minutes long). The response has been overwhelming. He actually asks for hummus now, to prove that homemade hummus is miles ahead better than store-bought. You might have to experiment with the texture - I prefer slightly less soupy/thicker kind. Hummus is like a canvas - you can add other ingredients to jazz it up. You can even substitute chickpeas for cannelini beans or black beans, add avocado, beets, the list goes on. I think herbs would give you the most interesting boost. However, this recipe is a basic hummus version. I do like to add tahini, which is another great source of protein (in addition to the obvious chickpeas), as well as vitamins B and E. I like the creamier hummus version (adding slightly more liquid and lemon juice) when I use it as my salad dressing. Try this hummus today!
Ingredients
- 1 can chickpeas with liquid
- ½ lemon
- 1 garlic clove
- 1 tsp tahini
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 tsp cumin
Directions
1. After you open the chickpeas, don’t drain the liquid, instead pour ¼ cup worth into your blender. Then, drain.
2. Add the drained chickpeas into the blender.
3. Add 1 tsp tahini and 1 garlic clove (sometimes, if it’s a large garlic clove, I cut it up in a few pieces but you don’t have to).
4. Add ½ tsp cayenne, 1 tsp cumin, 1 tsp salt.
5. Add 1 tsp good EV olive oil and squeeze ½ lemon juice.
6. Blend for 30 sec (more or less depending on how creamy you like it). Dig in!
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