Hummus – A party sensation!

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This dip has been a huge hit at the last two parties I’ve attended. These days everybody I talk to likes hummus and it’s Vegan-Friendly which is also an important consideration when taking food places. Baked beans used to be a standard party dish to pass, but now it is becoming more and more evident that so many of us don’t eat pork or any meat for that matter. Noone wants to bring food and have it rejected.  Plus, it’s pretty darn healthy really.

Hummus Dip served with Kalamata Olives and Pita Chips
Hummus Dip served with Kalamata Olives and Pita Chips

 

Perfect Meal Plans

I have started putting hummus and black bean hummus into my meal plans for the week. It’s great to make meals in advance for the week ahead and portion everything out into snacks and meals. Check out my first blog post through MyFitnessPal called Meal Plan for the Week. For more meals that I suggest to snack on, and prepare in advance try Ani’s Avocado Dip.

 

Plenty of Fresh Lemon Juice

I use more fresh squeezed lemon juice than most recipes call for and friends have commented that it’s one of the things they really like about my recipe.  The distinct lemon flavor. This recipe does contain fresh pressed garlic, however, traditional recipes did not originally include garlic so try it without if you feel you must.

 

Black Bean Hummus

The beauty of this recipe is that it can also be converted to Black Bean Hummus by simply substituting the chickpeas with a can of Black Beans. The Black Bean Hummus tastes very similar to the traditional hummus.

 

Hummus and Lectins

Chick peas contain lectins and black beans are supposed to be less high in lectins than chickpeas so if you are prone to headaches then try that substitution. Another way to lessen the lectins and possible adverse side effects from them would be to make sure that the chickpeas in your hummus are well cooked. The same goes for any beans/legumes.

I once made it from scratch totally. Meaning, I soaked the dried raw chickpeas and then I followed the instructions on the back of the bag and cooked them for just a few minutes.  The hummus tasted great as usual, and I received lots of compliments on it at the function that I brought it to, but I got the worst headache shortly thereafter. Canned beans must get cooked much longer because I don’t usually have that issue when I make it that way.

 

Quick and Easy!

I don’t think there could be an easier food to prepare. Bring this to your next event or just make it for yourself and your own family members. I typically like to get pita chips and vegetables and as shown in the picture, Kalamata Olives are nice to eat along with it as well.

Hummus

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 16

Ingredients

Main Hummus Dip

  • 1 15 oz. Can Organic Chickpeas
  • 5 Tbsp Fresh Squeezed Lemon Juice
  • 2 Tbsp Sesame Tahini
  • 1 Tsp Pink Himalayan Crystal Salt
  • 1 Clove Fresh Raw Garlic

Topping

  • 3 Tbsp Organic Extra Virgin Olive Oil
  • 2 Tbsp Fresh Squeezed Lemon Juice
  • Fresh Cracked Tellicherry Pepper a few turnes of grinder
  • Kosher Salt or Large Granule Sea Salt a sprinkling or pinch

Instructions

  • Drain chickpeas and place all but about 10 in a food processor.
  • Add, Salt, 5 Tbsps Lemon Juice, Tahini, and peeled garlic clove in the basin of processor and mix until smooth and all lumps are gone.
  • Scoop out into a bowl.
  • Place the saved whole chickpeas in middle of hummus.
  • Pour extra virgin olive oil over top.
  • Pour 2 tbsp lemon juice on top of that.
  • Grind tellicherry pepper on top and sprinkle a pinch of large granule salt.

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WordPress consultant/Developer/Designer, homemaker, baker, blogger.

Ani is an avid baker and cook. She and her husband recently relocated to Florida but raised on a farm in the midwest with a heritage of German and Norwegian as major influences and inspiration, she has a real passion for developing new recipes and perfecting traditional recipes as well.

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