|DIET:||YIELD:||ACTIVE TIME:||TOTAL TIME:|
|soy free, nut free, gluten free||4-6 Servings||10 Minutes||10 Minutes|
Hummus. Hummos. Hommos.
No matter how you say it, you’re probably familiar with the popular Lebanese chickpea dip by now. Scoop it up with veggies, smear it on a sammie, or rub some on your car for extra shine. This stuff is magical. The recipe calls for garlic, so I wouldn’t chug this before a make out sesh.
|FEATURED INGREDIENT: TAHINI|
|Tahini is simply a sesame seed paste. It’s a great source of copper, which is your ally if you have rheumatoid arthritis, but it’s also rich in manganese, calcium, magnesium, and iron. With hummus growing in popularity, tahini is becoming more available in conventional grocery stores. However, if you’re having a hard time locating this ingredient, you can resort to either a health food store (Sprouts, Whole Foods, Trader Joe’s), or check out your nearest Middle Eastern grocery store.|
|Can’t find canned hummus? No sweat, dude. Dump a can of rinsed, whole chickpeas into a food processor with the other ingredients and puree until your heart’s content. Sucks that you have an extra thing to wash, though.|
|1 can chickpea puree|
|1 lemon, juiced|
|1/4 cup sesame tahini|
|2 cloves of garlic|
|salt, to taste|
|In a large bowl, combine the puree and tahini and mix with a fork.|
|Add lemon juice into the mixture and stir.|
|Mash or crush garlic and incorporate into the mixture.|
|Season with salt to taste.|
What's your favorite way to use hummus? Whether you prefer it as a dip, a spread, or shaving cream, let us know in the comments below!
-The Vegan In Sweatpants