>> Sunday, September 7, 2008
I am not a chickpea fan. I don't like their taste or their texture, but something magical happens when they're transformed into hummus. The blend of a few simple ingredients results in a dip that is so tasty and really quite healthy. While I like hummus from a restaurant or bought pre-made at the grocery store (usually, I've had some pretty bad hummus, too), I absolutely love the recipe below for hummus. The flavor of this hummus beats all other hummus that I've tried hands down.
Before we move on to the recipe, let's talk about the humble chickpea. Like other beans, chickpeas are high in fiber - both soluble and insoluble fiber. High fiber foods are great for many reasons - they help to regulate blood sugar levels, they can help lower cholesterol levels (soluble fiber), and they can help prevent constipation and irritable bowel syndrome (insoluble fiber). In addition to the fiber, chickpeas are loaded with molybdenum (especially important for people with sulfite sensitivity), manganese and folate (both important for heart health). They are also a good source of protein, copper, phosphorous, and iron. Heck, they even have a dose of calcium in them! Chickpeas are low in fat, and what little fat they do have is mostly polyunsaturated fat (one of the good kinds).
So, go try this incredibly simple hummus. It's a good one for kids - my 2 yr old loves this hummus (my 5 yr old won't touch it, but he's got dip issues). You'll never buy hummus again!
1 can (14-16 oz) chickpeas, rinsed and drained
1/4 cup tahini
1 small clove garlic (I add more because I like it really garlicky)
juice of 1 lemon
1 TBSP olive oil
Place all ingredients in blender or food processor and blend until smooth.