Hummus

OLYMPUS DIGITAL CAMERAFor me, nothing in the world’s dining scene beats a good slab of hummus. A tangy, nutty, creamy hummus.

I know that there may be tons of ways to prepare this world renown dish, but this is by far the one that we find the most palatable. We simply love it, are addicted to it, and can have it every single day without getting tired of it (actually been there, done that!).

Hummus like this is quite hard to find while dining out, as the quality and taste tend to drop way below the standards we are used to at home.Β However, whenever we DO have it elsewhere, a funny thing I find Β is that the best kind is not the one you find at high-end restaurants. As a matter of fact, one of the best versions of hummus is found at the Tesco supermarket in England–perhaps with a recipe very close to the one we go by–at only 1 GBP per pot, while it can easily cost double as much in a high end restaurant (serving it half as good as the one you make at home–or buy from Tesco).

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What’s so good about it (other than the taste) is that it can keep for up to 4 days in the fridge, is incredibly versatile, and so compatible with almost anything. And that is not to forget the immense nutritional value of course! Every spreadable serving is deliciously oozing with 11 grams of glorious heart-healthy fats, along with manganese, copper, folate, thiamin, iron, and so many other vitamins and minerals (A note for pregnant/lactating women:the folate, or folic acid, makes it especially nutritious for expectant mommies, and tahini is a great milk-production stimulator–at least it worked for me!). There’s also 7 grams of protein in one serving, which is great news for vegans (just remember to combine it with a whole grain–like whole grain bread–in order to get the complete range of amino acids in your meal).

Hummus NFL

Recipe (makes 40 tablespoons, around 15-20 servings):

Put all of the following together in a food processor blender for about 3-5 minutes until you have a smooth, creamy mixture:

6 cups cooked chickpeas

1 cup tahini

1/2 cup fresh lemon juice

1 clove garlic

2 tsp white or apple cider vinegar

1/3 cup olive oil

1/4 cup water (more or less, depending on the thickness and consistency you like)

Note: Like almosteverybody else on this planet, you probably suffer from the famous aftermath of digesting beans. That’s probably because you’re not soaking them properly in order to rid them of phytic acid! In order to de-gasify the chickpeas, check the tips on soaking beans on our blog.

Enjoy! πŸ™‚

Roula

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Categories: Recipes, Vegan

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