Get Fit Mom Green & Not So Mean Hummus
Not all hummus is created equal. In my opinion, the fresher the hummus ingredients are, the better the hummus. Our garden yielded many fresh herbs this past summer so needless to say, I had to find a delicious use for them! That’s why I created the ultimate hummus that you can make fresh, in minutes. Don’t fret if you don’t have a garden or it’s the dead of winter, just pick up these fresh herbs at your local grocery store for a burst of summer freshness for your tastebuds!
I love how versatile hummus is. It can be used as a spread on sandwiches and wraps, as a snack for kids and adults, a crowd pleasing appetizer, or as an accompaniment to a main dish. The best part is, hummus is also a blank canvas for many different flavors - roasted garlic, roasted red pepper or beet, herbs, artichoke, basil pesto or nuts – you name it. I hope you enjoy this hummus recipe as much as my family and friends do!
ProTip: The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed.
Yield: About 2 Cups
INGREDIENTS:
¼ cup tahini
¼ cup fresh lemon juice (about 1 large lemon’s worth)
2 tablespoons olive oil, plus more for serving
½ cup roughly chopped, loosely packed fresh parsley
¼ cup roughly chopped, loosely packed fresh tarragon or basil
2 to 3 tablespoons roughly chopped fresh chives or green onion
1 large garlic clove, roughly chopped, you can also add a couple roasted garlic cloves if you have the time-it’s divine!
½ teaspoon salt, more to taste
½ teaspoon cumin
One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed, with some of the liquid reserved
2-3 tablespoons reserved chickpea liquid
Garnish with extra olive oil, paprika, a sprinkling of chopped fresh herbs and lemon slices.
PREPARATION:
Combine the tahini and lemon juice to your high-powered blender (I use a Vitamix ASCENT 3500.) Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
Add the olive oil, parsley, tarragon, chives, cumin, chopped or roasted garlic and salt to the whipped tahini and lemon juice mixture and secure the lid. Remove the lid cap and insert the tamper. Process for about 1 minute on high, using the tamper to push the ingredients into the blades.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for about another minute or two more until the hummus is thick and pretty smooth. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
Scrape the hummus into a serving bowl. Drizzle an additional tablespoon of olive oil on top and sprinkle with paprika, additional chopped herbs, and lemon slices. Buon appetito!