It’s always time for hummus!
love making some hummus during the week that I can use as a snack or topping for a fast salad in the office.
I try to avoid buying already made hummus at the grocery because is never as I like: sometimes too zesty or spicy. Or, even worst, it contains sugar. I am also not a big fan of cumin, so when I make my own I skip that.
Is hummus fattening
hummus is made of good ingredients such as olive oil (a heart-healthy unsaturated fat) and tahin (sesame paste). It’s appetite-controller because the fibers that only plant-based food can have.
This pink version is for the beet lovers like me: not only the color but also the taste totally changes if you add a couple of cooked beets. And indeed hummus is a versatile dip: you can add nuts, such as pine nuts or dry tomatoes or even mint or basil to turn into a rich green creamy dip almost like a guacamole.
- · 1 Cup canned chickpeas
- · Juice 1 lemon
- · 1 grated garlic
- · 1/4 cup Tahin
- · 2 cooked beets
- · 2 Tbs olive oil
- ·1 tsp salt & a bit pepper or paprika
- · toasted pine nuts and parsley to garnish
- Add the drained chickpeas in a bowl together with all the other ingredients
- Mix (but do not over mix) with a hand mixer
- Top with toasted pine nuts and fresh parsley.
Tips: do not discard the water of the canned chickpeas! You can use for some nice aquafaba recipe!