I am going through Hummus at an alarming rate as part of my Wegmans Eat Well Live Well Challenge. Hummus is made from chic peas so it counts as a vegetable. The first week has ended and the challenge is going well. My goal for daily steps is 7,000 and number of cups of vegetables & fruits is 4. My first week average number of steps was 8,783 and average number of cups 5.6. I picked my goals based upon actual numbers at the time of starting the challenge. I typically eat 1 1/2 – 2 cups of vegetables and fruit a day. As the winter progresses I find I move less and less! On an average day I may have 3,500 – 4,000 steps. This challenge is a great motivator for me!
This is my first time making hummus because I wanted to compare it to store bought. I am sure you can guess that there is no comparison. To make it easier I used canned chic peas and red roasted peppers from Wegmans. The flavors are just wonderful! The curry powder and ground coriander really sets this hummus apart from the store bought version. If you do not normally use these spices you might want to add half of them so you can taste the hummus before deciding if you want to add more.
This is the first time I am using Tahini, which is ground sesame seeds. I bought Krinos Tahini and they indicate it is a thick paste made from crushed sesame seeds. It is high in protein with 2 tbsp providing 9 grams. It can be used as a base for appetizers and toppings in soups and salads. It has no preservatives or artificial ingredients. I have a large jar of it so I will be experimenting with other dressings to ensure it does not go to waste. So look for future postings on using Tahini!
2 large Sweet Red Pepper, roasted
2 cans (15 ounces each) Garbanzo Beans or Chickpeas
1/3 cup Lemon Juice
3 tbsp Tahini
1 tbsp Olive Oil
1 – 2 large Garlic Cloves, peeled and cut in half
1 tsp Salt
1 tsp Curry Powder
1/2 tsp Ground Coriander
1/4 tsp Pepper
Serve with pita bread, whole wheat crackers, chips, or vegetables. Be creative!
Rinse and drain the chickpeas or garbanzo beans. I purchase my red pepper already roasted. If you roast the peppers you will need to remove the stems and seeds. Place the peppers in a food processor. Before adding the tahini make sure to stir it to ensure the oils are mixed into the ground sesame seed paste. Add the chic peas, lemon juice, tahini, oil, garlic and seasonings.
Cover and process until smooth.
I like to serve with baby carrots because it is a fabulous, healthy snack and a great way to get in a few servings of vegetables. I love organic blue corn tortilla chips and dipping in hummus is a fun snack. Consider substituting those high-fat dips that you use with chips and pretzels with hummus! It is a great way to sneak in a vegetable!