Homemade hummus for healthy start of new year…
So today was the first day that our life went back to normal. After two weeks of holiday vacation and extreme overindulging I am kind of happy that it is over:) Christmas is always the time when our overall healthy lifestyle gets challenged and it is so much easier to just eat whatever comes your way:) I am sure this is what happens to most of us and this is the reason why January is the month when Gyms sell most of their memberships and healthy recipe research crashes the internet…. If you feel the same way as I do and you want to bring your balanced life back on track stay with me so together we can do it! For a good start I will share a recipe that is our staple. If you open my fridge at any given time you will surely find hummus. There was a time when I was purchasing hummus at the local store but after learning how easy it is to make your own I started doing it on regular basis, almost every weekend. At the beginning I used canned chickpeas ( also known as Garbanzo beans ) but now I always cook my own organic ones. I like to use different toppings but the basic recipe is pretty much always the same. My version includes lots of garlic since we all love it and it is so healthy to. Maria and Bryan love to bring it to school for lunch as it is easy to snack on, filling and provides tons of energy.
You will need:
2 cups dry chickpeas if you like to cook it yourself or 4 cups already cooked ( from the can)
Juice from 2 lemons
3-4 cloves garlic
1/2 tsp ground cumin
3 Tbsp Extra Virgin Olive Oil + some for garnish
1/4 cup Tahini
salt, pepper about 1/4 tsp each
1/2 cup of the liquid from cooking the chickpeas
This is how you do it:
Chickpeas cooking instructions: Soak dry chickpeas in 6 cups of water. I usually let it soak on Saturday night. Next morning add more water, 1/2 tsp salt and pinch of cumin and bring to boil then cook under cover on medium for about 2 hours – until soft. Let cool completely. Drain chickpeas but reserve about 1/2 cup of the cooking liquid.
Add cooked chickpeas, tahini, lemon juice, salt, pepper, ground cumin and garlic ( I like to smash it or grate with a microplane to avoid chunks – picture #2) in the food processor. Pulse a couple of times. Add water ( reserved from cooking chickpeas – about 1/4 – 1/3 cup). Process for a couple minutes, add Olive oil and continue processing until smooth. If it is too thick add a little more water.
Garbanzo beans (Chickpeas) are high in protein and fiber so try to incorporate them to your diet more often. Hummus is one of the easiest ways:)