Ok, the date is February 15, 2014, and it’s been one crazy week in the Southeast. Snow, Ice storm, disaster, earthquake.
I know what this did. It drove us all to purging on the last of our junk food just in case last night was the rapture.
Well, we’re still around today, and I’d bet we all could use some greens in our life to counteract the sugar (go with me here).
I know junk food (especially in times like these) is our comfort. It might comfort us, but it also makes us susceptible to getting sick and/or feeling poorly, which can even alter our mood! Goodness knows in “times like these” we need a good attitude!
Shoot, some of you without power–you can still make this at home–just venture out of your home (we won’t judge if you’re in your pj’s), grab some organic lettuce and shake these ingredients up in a jar.
Just a little while ago, I didn’t know what hummus was, and upon more research found out that it was made from Chickpeas. Ok, great. I still didn’t know what those were either! And back then, if I didn’t know what it was, I wasn’t about to try it. I was the girl who ate buttered noodles, Spaghetti-os from the can, and Laffy Taffy until I was full. I ate chili for the first time after I got married at age 21 and gagged if I could even taste a HINT of peppers or celery.
I actually have a little confession to make–I once thought chickpeas were somehow related to chickens. I can hear you chuckling now–in fact, I’m laughing at myself for how sheltered I really was. But if you thought it, too, hey–at least you aren’t the only crazy one!
I tell you part of my backstory to say, if you are there now, you aren’t alone. So let me help. Hummus isn’t weird; think of it as a dip or spread–a very flavorful one at that! Chickpeas, or garbanzo beans, are legumes, a plant-based protein.
I know there’s lots of hummus brands in the store, but most brands have some very bad ingredients and preservatives in them that have been linked to various health issues. It’s so quick and easy to make this at home, so give it a try, and don’t let those toxins in your body!
I could eat this stuff with a spoon (maybe I do??), but there are many ways to eat it. I love having hummus sitting out with raw veggies because it helps me get a few good servings of my vegetables in! It’s incredible on wraps, sandwiches, salads, or with some tortilla chips.
I’ve made lots of hummus recipes, but this one I created has all the flavors I love. This one’s so good, Beckham licks it off his carrot stick, and then throws it at me screaming, “MO!” (which is toddler translation for “more”). I love that he licks hummus, but I’m working on him actually eating the carrot, too! Picky kids!
Before you make the hummus, you’ll need to roast the garlic. I will say it again, ROAST THE GARLIC. If you don’t, you’ll blow away the neighborhood. I made several mistakes getting to the perfect recipe, and let’s just say, my husband had a hard time kissing me for several days after my last batch.
How to Roast the Garlic:
-Preheat the oven to 400 degrees
-leave the whole head of garlic intact, peeling away the outer layer
-cut the tips off, just enough to expose a tiny amount of the garlic
-wrap the head of garlic in tin foil, and bake for 30 minutes
-when it’s done, peel the garlic (this should happen easily) & you are ready to start your hummus!
1 can chickpeas, drained & liquid reserved (see note)
3 T reserved liquid
2 T lemon juice
1 T olive oil
1-2 T tahini
5 cloves roasted garlic (save the rest for something else!)
½ t cumin
½ t smoked paprika (see note)
½ t salt
Put all ingredients in the food processor & blend until creamy.
1. Reserve the liquid by putting the strainer over a bowl to "catch" the liquid. If canned items are an issue for you, you may also get dry chickpeas in the bulk section of your health food store & soak them prior. 2. You can find this at health food stores, usually in the bulk spices, but if you can't, regular paprika will work. I just LOVE the smokey flavor in my hummus!
**Please use all organic ingredients when possible