Zippy Hummus

by Jen on August 8, 2011

Good morning!  Is it Monday already?  Where did that weekend go?!  I find as I get older, time goes faster.  That does not excite me.

If you’ve been reading this blog for a while, *bowing down to you*, then you know I love hummus.  It hasn’t always been this way though.  When I was younger, I always got hummus confused with haggis….you know, the famous Scottish dish consisting of sheep innards!  GROSS.  So I stayed away from anything that started in H and ended in S.

As I got older, and a little wiser, I realized that hummus was NOT haggis at all.  It was actually a pretty tasty dip.  But then there was this time in my life where I was trying to lose weight, and I became so afraid of fat that I stayed clear of hummus, again.

But this time, I got a little older and a lot wiser, and realized that hummus contains good fat and it’s actually a dip that can be good for you!  It’s packed with protein, fibre, Omega-3, and antioxidants.  Who wouldn’t want that?!  This is exactly why I make it part of my daily eating.


A couple of months ago, I bought Tosca Reno’s Eat-Clean Diet Cookbook 2.  I immediately fell in love with this cookbook.  I haven’t made one thing from it that we haven’t liked.  And the benefit….it’s all clean eating!  There is a recipe for hummus in the book, and it’s one of my favorite ones I’ve made.  Of course, like every recipe, I like to change it just a little to suit my tastes.

Adapted from The Eat-Clean Diet Cookbook 2 by Tosca Reno
1 15-oz can organic no-salt added chickpeas, drained and rinsed
1 clove garlic
2 Tbsp tahini (sesame seed paste)
juice of 1 lemon
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
3 Tbsp extra virgin olive oil

Put all ingredients into a blender and blend until smooth.  If mixture is a too thick or chunky, add a little bit of water or olive oil until you reach your desired consistency.


That’s it!  How easy is that?

When I go grocery shopping, I always like to buy a couple cans of chickpeas so I always have a can in the pantry to make this hummus.  And once you buy the tahini, you won’t have to buy it again for a long time.  And remember to store it upside down in the fridge!

This hummus goes great with fresh veggies, pita bread, or even as a tasty sandwich spread.


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