Revving up the hummus
I love hummus. I whip up a batch pretty regularly, so sometimes, I'm a little bored with the same old-same old so I switch things up a bit.
Sometimes I use black beans...or whatever beans I have sitting around in bags in the pantry.I have even kicked it up a notch with spicy peppers.So, I am definitely not a purist when it comes to this lovely, soft bean dip.Last night, I decided to change things a little by adding a few ingredients that I ned to incorporate into my diet anyhow. For high cholesterol (yes, some vegetarians have high cholesterol due to genetics), I am trying to eat chia seeds. For general heart health, more good fats such as almonds are getting into the mix.Whirred together in the hummus with the chick peas, lemon juice, tahini and garlic, we have one darned good dip for celery, sweet peppers or carrots. Stuff the creamy stuff into a mushroom cap and you have a really good raw foods snack.
I'm trying. Really, I am, to drop the pounds but still eat well. It's a delicate balance.
Cardio. Weight training. Clean eating. Apparently those are the key ingredients. At least with this snack, you have a clean option for those late afternoon cravings...or any time.
This homemade version of hummus costs just about a dollar for a 12 ounce bowl...about a fourth less than the bowls of processed hummus you get at the grocery.
Sometimes I use black beans...or whatever beans I have sitting around in bags in the pantry.I have even kicked it up a notch with spicy peppers.So, I am definitely not a purist when it comes to this lovely, soft bean dip.Last night, I decided to change things a little by adding a few ingredients that I ned to incorporate into my diet anyhow. For high cholesterol (yes, some vegetarians have high cholesterol due to genetics), I am trying to eat chia seeds. For general heart health, more good fats such as almonds are getting into the mix.Whirred together in the hummus with the chick peas, lemon juice, tahini and garlic, we have one darned good dip for celery, sweet peppers or carrots. Stuff the creamy stuff into a mushroom cap and you have a really good raw foods snack.I'm trying. Really, I am, to drop the pounds but still eat well. It's a delicate balance.
Cardio. Weight training. Clean eating. Apparently those are the key ingredients. At least with this snack, you have a clean option for those late afternoon cravings...or any time.
This homemade version of hummus costs just about a dollar for a 12 ounce bowl...about a fourth less than the bowls of processed hummus you get at the grocery.
Hummus with Chia Seeds and Almonds
2 cups of dry chick peas1 teaspoon of saltwaterjuice of half of a lemon3 tablespoon of tahini3 or 4 garlic cloves2 tablespoons of chia seeds½ cup of sliced almonds½ cup of water (or more, if needed)⅓ cup of olive oil1 tablespoon of ground cumin- Put the dry chick peas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.
- Drain the chick peas. Put them back in the pot and fill it with new water and the salt.
- Bring the water to a boil. Once it is boiling, lower the heat so that it is at a low boil. Cook for an hour. They should soften so they can easily be crushed with your fingers.
- Drain the water from the pot and let them cool.
- Using a food processor, pulse the chick peas, lemon, garlic cloves, chia seeds, almonds and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. Keep adding water until it is the consistency you want.
- When serving, scoop into a bowl and drizzle olive oil and sprinkle a bit of cumin on top.
- Stuff into mushroom caps or serve with your favorite scooping food.
