Hi everyone! So as some of you know I’m currently engaged and today marks 2 months until our wedding!!! That also means a little less than 2 months until I finish grad school! I’ll be getting my M.S. and MRS. all in the same weekend! Exciting times. This weekend between studying and wedding planning I decided to try out my new food processor, and what better food to try it out on than hummus for a study break snack!

Hummus is actually an Arabic word that means chickpeas…which makes perfect sense since hummus is blended chickpeas with garlic, tahini, lemon juice, oil, salt, and other various seasonings. This spread is high in protein making it a good food choice for the vegans and vegetarians. Hummus is packed full of iron, but because the iron is coming from a plant source it is considered non-heme iron which is not as well absorbed by the body. Pairing hummus with foods high in vitamin C, such as red bell peppers, helps improve iron’s absorption. Hummus is also a good source of fiber and potassium.

Here are some ways you can eat hummus!

  • Use it as a dip for carrot sticks, bell pepper slices, pretzels, or crackers.
  • Spread it on toast in the morning and top with a scrambled or fried egg.
  • Add to a sandwich or wrap.
  • Make a pita pocket sandwich with hummus.

I didn’t use tahini in my recipe to show you it is possible to make hummus without it since it is an ingredient that can be difficult to find. Here is my recipe for hummus…I hope you enjoy!

Basic Hummus

Ingredients:

  • 15 ounce can of chickpeas – reserve about half of the juice
  • 1 garlic clove
  • 1 Tbs lemon juice
  • 1 tsp cumin
  • 1/4 tsp salt
  • 2 Tbs extra virgin olive oil

Directions:

  1. Add all ingredients, including half of the chickpea juice, to food processor and mix on high until smooth.
  2. Serve and enjoy! This recipe is best if left to refrigerate at least 2 hours before serving, but it is also good straight out of the food processor!

Happy snacking! 🙂