How to Make Hummus and Hummus Recipes
How to Make Hummus and Hummus Recipes to make a that’s rich in calcium, healthy protein, healthy carbohydrates, and a whole lot of flavor.
Chick peas are also known as garbanzo beans.
This is an ultra simple recipe for Hummus.
INGREDIENTS for How to Make Hummus and Hummus Recipes
* Chickpeas-2 cups raw or two cans of organic chickpeas
* Tahini
* One small to medium lemon
* Pinch of sea salt.
DIRECTIONS for How to Make Hummus and Hummus Recipes
Preparing chickpeas
If you plan ahead, you can soak dried chickpeas overnight and boil them for an hour before you begin making hummus. You’ll need about 2 cups of cooked chickpeas.
Or, cut out the work and get two cans of organic chick peas.
If you use canned organic chickpeas, give the chickpeas a thorough rinse and let them sit in a strainer for a few minutes to allow excess water to drain away.
I save the juice off the chickpeas to use for a soup later on. It freezes nicely.
Place your chickpeas in a food processor or a really strong blender.
Add anywhere between one to three tablespoons of tahini (tahini is a rich paste made out of sesame seeds). Any variety will do.
Next, add the juice of one small to medium lemon.
Add half a teaspoon of sea salt.
Start your food processor and add extra virgin olive oil in a fine, slow drizzle.
Keep the olive oil drizzling until everything comes together into a creamy hummus.
That is it Baby Boomers, a bowl of fresh, creamy hummus that’s rich in calcium, healthy protein, healthy carbohydrates, and a whole lot of flavor.
Serving Suggestions:
***Hummus can be spread on whole grain crackers, along with whatever fruit is in season. This makes for a lovely breakfast.
***Pomegranates, (full of antioxidants) go quite nicely with hummus and crackers. The natural tartness of the pomegranates strikes a nice balance with the natural but subtle sweetness of the hummus.
***Hummus as a dip for raw vegetables.
***As the centerpiece for a wide variety of steamed vegetables, like: zucchini, broccoli, carrots, sliced potatoes or sweet potatoes. Hummus makes every steamed vegetable taste extra good.
***As a spread on toast or sandwiches, usually combined with avocado slices, crisp lettuce, and thinly sliced cucumbers and or sliced tomatoes.
***Warm in a small saucepan, hummus makes an excellent companion to a bowl of steamed brown rice.
Keep Hummus leftovers in a container that has a tight fitting lid.
We hope that you enjoyed “How to Make Hummus and Hummus Recipes.” for more great recipes, go to BBAC’s Recipe Section.
Bon Appetit
~The Baby Boomer Queen~
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