Thursday, February 27, 2014

Internetting and Hummus

People ask me what I do.  It's a basic question, right?  Most people have a ready response like "sales" or "marketing" or "teaching" or something along those lines.  I don't, because I don't have a paying job.  Basically I taxi kids around, make meals, do laundry, pick up toys, and what-have-you.  I also like to internet (as I call it) and I love, love, love being in my kitchen and making food.  So in between prime taxi hours, I like to mess around in the kitchen.

I've been working on a hummus recipe for more than a year now.  It's delicious and super-nutritious.  Usually it takes me about 10 minutes from start to finish, but today I added an extra step that made it perfection!  It took me an extra fifty minutes to take the skin off the garbanzo beans, and to be honest, I was hoping that it wouldn't be a noticeable difference.  Welp, it made a HUGE difference.  So while my recipe went from 10 minutes to prepare to a little over an hour, it was well worth it.  Recipe: perfected.

Here's what you'll need:

  • A food processor.  If you don't have one, then I don't know what to tell you.  Get one?  I wouldn't know how to make this without a food processor.
  • 2 cans of garbanzo beans.  Skin or don't, it's up to you.  It will taste pretty much the same either way, but the texture you'll get when you skin them is crazy good.  Better than store bought.
  • 4 cloves of fresh garlic
  • The juice of 3 lemons.... FRESHLY SQUEEZED.... none of that bottled garbage 
  • 1 tablespoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 1 small jar of roasted red bell peppers (totally optional).  I always add them, but I have to admit that it alters the smooth consistency a little bit.  Since you add them last, try the hummus first, and then add the roasted peppers.
  • OH!  Normally I use a 1/4 cup of tahini, but today I didn't because I'm trying to cut fat.  I actually discovered that I prefer it without the tahini.  It's up to your taste buds.
Here's what you'll do:

  • Throw everything into the food processor, one ingredient at a time.  Give each ingredient several minutes before adding the next.  Start with the garlic, then add the lemon juice, next the garbanzo beans, next add the olive oil, then the cumin, and lastly, the roasted red peppers.  Once all of your ingredients are in, let it mix for a few more minutes.  IT'S SO EASY!!!
We all love it, kids included.  It's great with some Stacy's Sea-Salt Pita chips, pita bread (or naan), or as a veggie dip.  Today I threw some on a piece of flatbread and added shredded carrots, sliced bell pepper and chopped kalamata olives to make a Mediterranean veggie burrito.  It was really, really delicious.

NUTRITIONAL FACTS for this particular recipe:

This recipe makes 3 cups of hummus.  One serving size is 1/3 cup.

One serving = 140 calories, 22g carbohydrates, 4g fat, 5g protein, 1g sugar

Everything in this recipe is good for you.  All of the fats and carbs are the GOOD kind.

And that is all.  I've never posted a recipe before, but this one compelled me  :)

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