If you open one of the cabinets in my kitchen, you will find many cans of chickpeas (otherwise known as garbanzo beans) along with all the other types of beans – black beans, red beans, and white beans.
I add beans to my diet as they are an invaluable asset to your overall health and wellbeing for many reasons:
- Beans are a good source of protein and fiber and healthy fats
- Beans work for vegetarians and vegans
- Beans help to fight inflammation
- Beans contain essential elements that help to boost your health
- Beans are good for those with intolerances as it’s gluten, nut, and dairy-free
And super important – they love your pocketbook!!
Here is my basic hummus recipe:
1 can garbanzo beans (organic if possible)
3 tbsp olive oil
3 tbs water
1 tbsp tahini* (optional)
2 cloves garlic
Juice of one lemon
Pinch of salt
Include everything into your small food processor and blend well.
*Tahini is a thick paste made of ground sesame seeds. Sometimes I leave it out when I’m out of it and the hummus is still delicious.
So make hummus (from garbanzo beans) and sit back and enjoy it in so many ways:
- As a topping for eggs
- Instead of mayo on a sandwich
- Of course as a dip using crackers, pita bread, celery, peppers, cucumbers and so on
- Mix it into warm pasta – this is a different taste treat
- Top your scrambled eggs with it
- Or just spoon it out and enjoy!
But here’s the fun – you can experiment with different tastes by adding some of the following right into the blender:
- Spinach (organic please)
- Avocado – makes it a healthy green color & very delicious
- Horseradish – be careful even a very small amount can be quite spicy and daunting, but very tasty, so add sparingly
- Broccoli or any leftover raw veggies – really makes it especially healthy
- Anchovies – surprisingly imparts a scrumptious taste (and you can omit the salt)
And the nice thing is that hummus will last in the refrig a good 4 days or so. This way you can always have a healthy snack!