Laurel of Leaves

getting back to my roots: my journey in true health and natural living

Real Food Recipes, Snacks & Sides

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

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!)

Chickpeas

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!

Hummus & Veggies

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

Ingredients:

3 c. garbanzo beans
1/4 c. raw sesame seeds
4 Tbsp. olive oil
2 Tbsp. lemon juice
2 garlic cloves
1 tsp. cumin
sea salt to taste

Directions:

Place all ingredients in a blender (I use my Vitamix) and blend until smooth and creamy. Add more olive oil or water for consistency if needed.

Basic Hummus

What are your favorite hummus flavors?

This post is linked to Monday Mania, Homestead Barnhop, Slightly Indulgent Tuesday, Flu Fighting Foods at Day2Day Joys

  1. Melissa @ Dyno-mom

    July 18, 2011 at 4:51 pm

    I have always made my hummus with tahini from the local Arabic market; I have never started with fresh, raw sesame seeds. I have a Bosch blender and a Cuisinart. I might need to try out this recipe. Thanks for sharing!

  2. Leanne @ Healthful Pursuit

    July 18, 2011 at 11:04 pm

    I go gaga over veggie hummus! I could eat that stuff like no ones business. I love that you added cumin to your hummus!!

  3. Katie

    July 20, 2011 at 12:20 am

    I love humus! Making your own is always better!

  4. Yogurt: A Flu Fighting Food

    November 30, 2011 at 8:02 am

    […] Cumin Garlic Hummus – Umm…yes, please! This looks so yummy. I am going to put garbanzo beans on my grocery list for next week. We love hummus, and I’m always on the look out for a delicious new recipe to try! […]

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    June 27, 2012 at 3:33 pm

    […] your curry with brown rice or quinoa with some veggies & hummus on the side. If you opt for the quinoa, make life easier and cook up some extra for […]

  6. Pavlina

    March 6, 2013 at 1:36 am

    I came across your recipe and made it for my family. My 16 months old loved it the most. He dipped not only carrots and celery but also his fingers. We had a good laugh. I added some pine nuts as well. Yummy…..thank you

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