Monday, October 12, 2009


This healthy snack is a snap to make, easy on the budget, and kind to the schedule. Not only that, but hummus tastes like a luxury -- something that goes with sophisticated art museum openings and wedding receptions. So indulge your senses and savor a bit of culture. Who knows? Your kids might like it, too.

This basic recipe is from The Pritikin Weightloss Breakthrough by Robert Pritikin.

1 15-oz can of chickpeas
3 tablespoons lemon juice
1 teaspoon minced garlic
2 tablespoons nonfat sour cream
1/4 cup fresh chopped parsley
1 teaspoon low sodium soy sauce

Combine all ingredients in a food processor or blender until smooth.

I have been making my own hummus for a couple of years. My personal version does not use sour cream or soy sauce. As I experimented, I found that baking the hummus in a glass pan at 325 degrees for 30 minutes enhances and sweetens the flavor.

I sometimes cook an entire pound of dried chickpeas in my crockpot and make hummus from them. I just cook them on high in the crockpot (after soaking them overnight) for eight hours. I rinse them and proceed with the recipe, blending the chickpeas in small batches and then stirring in the lemon juice and spices. Of course, I must add salt to bring out the flavor. The canned chickpeas already have salt, whereas my dried ones do not, unless I add it.

If you want an alternative to garlic, 1/4 teaspoon cumin and oregano create a tasty option. I have also used a tablespoon of salsa or taco sauce.

Hummus is delicious on flat bread, pita bread, tortilla chips, and toast. I have enjoyed it on a slice of cucumber or zucchini and on a celery stick. It makes a tantalizing alternative to mayonnaise in sandwiches. One of my favorites is a sandwich made from grilled vegetables with hummus and lettuce on flat bread.

1 comment:

  1. I too have recently discovered how much I like this stuff! Only thing I do differently is to use roasted garlic in olive oil instead of dry minced. Haven't used the canned chickpeas yet either, just cooked the dry bagged ones in the crock pot. It is a very filling spread and my kids loved it too with pita chips.


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