I-Could-Eat-This-Every-Day Hummus

July 18, 2011

It’s true. I could probably eat hummus every day for the rest of my life and not get tired of it. Granted, 2 and a half years ago I hadn’t even heard the word ‘hummus’ before and was curious about this exotic health food that my co-workers at Starbucks kept mentioning. Thankfully I am no longer a hummus virgin.

But back to the recipe. It’s so versatile–there are at least a thousand different flavor combinations to explore and a hundred and two different ways to eat it:

As a dip with veggies
Spread onto a sandwich or wrap
Mixed into your salad dressing
Straight out of the container eaten with your fingers

Garbanzo beans (also known as chickpeas)–the main ingredients in hummus–is full of protein to keep you moving and ward off hunger pangs. You can use canned beans if you want, but you’ll save money and preserve more nutrients if you cook the beans yourself. (Pro tip: use a crockpot!)

If you can stand it, use even more garlic that the recipe calls for. Garlic is an anti-viral and anti-fungal herb that is potent for boosting your immune system and keeping you younger longer (so you can live to be 100 in extraordinary health with me). Add some alkalizing lemon juice and olive oil full of healthy fats and you don’t have to feel bad about snacking the day away.

And like I said before, there really are heaps of different flavor combinations to be had. Try using half garbanzo beans and half black beans with a few drops of hot sauce in the mix. Or how about using roasted pumpkin and curry powder? One of my favorite hummus flavors is from the deli at Whole Foods–Jalapeno Cilantro.

The recipe below is a great basic recipe, meant to be enjoyed as-is or spruced up with whatever ingredients strike your fancy!