Your best friend, your mom, your neighbor — they’re all eating hummus. This nutritious Mediterranean dip is our favorite snack for a good reason. What better way to eat your raw veggies than drowning it with this ethereally smooth creamy dip?
But do AVOID those red-rimmed tubs of Sabra hummus that is taking over America’s grocery store. Sabra is jointly owned by Israeli food company Strauss Group and Pepsi Co. The Strauss Group openly supports the Israeli Army branch Golani Brigade, who are notorious for human rights violations. We are unknowingly supporting Israelis brutality every time we buy that tub of hummus. Pepsi on the other hand, donated over 1.7 million against GMO labeling! Shame on you Pepsi. Sabra…it will leave a bad taste. Don’t do it!
For me making hummus at home is the only way to go, and it’s surprisingly easy. You can’t trust store bought products as companies will use all kinds of additional additives and ingredients. Yes, unfortunately even most of those “reduced fat” or “natural” labeled products are not truly healthy. A good rule of thumb is to either buy USDA organic or home-make all your favorite everyday foods like oatmeal, dressings, sauces, & dips. It might be a hassle but think when you’re old and clear of hospital rooms and bills – the efforts will be well rewarded. Hummus is honestly the easiest snack to make. A few basic ingredients and 3 steps. Gather ingredients, peel chickpeas (optional), toss everything in a blender. Viola!
Warning: You’ll be standing in your kitchen over the food processor bowl, licking it off the spatula.
You’ll Need: (makes 3 “tubs”)
• 2 15oz cans BPA-free, no-salt-added chickpeas (garbanzo beans)
• 1/3 cup tahini paste
• 1/3 cup olive oil
• 1 lemon, juiced
• 1 tsp cumin
• 2 small cloves garlic, minced
• 1 tsp kosher salt
• 3-4 Tbsp water, for consistency
• dash of paprika, olive oil, & parsley for serving
1. Peel your chickpeas for the smoothest texture. Honestly, if you don’t want to spend that extra 10 minutes, it’s ok. Although If you decide not to peel the beans make sure you rinse, rinse, rinse! I found an easy method: (start with a small amount at a time) Soak the chickpeas in a large bowl under running water and use your hands to gently “pop” the naked chickpea out. The skin will float as the chickpeas sink- then use a slotted spatula to discard the skin and separate the already peeled chickpeas. Repeat this process until all the chickpeas are skinned.
2. In this order: first blend the tahini and lemon juice. Then add the garbanzo beans, oil, cumin, salt, garlic, and water. Blend until smooth. If the hummus is too thick, add more water until consistency is to your liking.
3. Transfer mixture to a serving bowl. Drizzle olive oil over the hummus. Sprinkle with paprika and parsley. Serve with pita or veggies. (Also great for sandwich spread).
• Store in small separate airtight containers and refrigerate up to one week. That way it’s ready to grab-and-go when you’re heading out to work or school. Prep your veggies too!
• You can also microwave the canned chickpeas for a few minutes to soften them up before throwing them in the blender.
• DON’T HAVE TAHINI??? You can leave it out or substitute with peanut/almond/cashew butter.
April 4th, 2014 at 5:10 pm
Good article! Say no to the Isrealis!
April 4th, 2014 at 5:30 pm
Help me share this! 🙂
April 4th, 2014 at 6:17 pm
Thank u for posting this, I didn't know that about sabra! Definitely going to try this recipe out, so easy!?
April 5th, 2014 at 5:51 am
Let me know how yours turned out 🙂 xo