About seven years ago my love of hummus began. My hubby kept urging me to try it, but it looked so gross. I mean, how could PEAS taste good?!
After much begging and pleading from my husband, I finally decided to taste the green and brown mush. Wow! This stuff tasted GREAT! From then on I was a number one fan of hummus. Garlic hummus, red pepper hummus, original—you name it! I love the flavor. I felt really good about purchasing that yummy stuff because I knew it was a power food. Who knew powers foods could taste so good?
Then, several years later, my husband and I left America and flew to Southeast Asia to live. Unfortunately, Asia had not heard of hummus and my hubby and I had to figure out how to make it.
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This is my fave version because it doesn’t use Tahini. Tahini is yummy, but is much more time-consuming for us as we have to make that from scratch too. So, if you’re a busy mom that loves super-foods that are quick and easy to make, this recipe is for you.
And, don’t worry, your kids will like it too! Of all our six munchkins, not one of them turns their noses up at this yummy super-food. It’s a great way to get kids dipping raw carrots, celery and cucumbers and munching up some healthy food. We also make home-made tortillas that go well with these because we haven’t quite figured out how to make pitas. But we’re happier with our tortillas. Just tortillas, raw veggies and hummus sometimes feeds our big family!
By the way, here’s a hummus making tip: Peel the skins off the chick peas. Just do it. Really. Your hummus will NOT be smooth and creamy unless you peel the chickpeas. It’s not a lot of work, but it does take a little extra time. Enlist your munchkins to squeeze the peas out of the skin. My two toddlers loved it—especially when the chickpeas shot across the room. Please don’t skip that important step. I am all about short-cuts, but that one is NOT worth taking.
Ready to make a yummy, super food recipe in literally minutes? Here ya go!
Quick and Healthy Hummus
2 cans chickpeas
1 clove garlic
2-3 tablespoons olive oil
up to ½ cup water
½ teaspoon salt
1 teaspoon fresh lime or lemon juice
1/4 teaspoon cumin powder
paprika for garnish
Peel chickpeas. Really, go ahead and do it. Then, place all ingredients except the paprika in a food processor or blender. Blend until smooth. Refrigerate until ready to serve. Seconds before serving, garnish with paprika. Voila! A super-yummy, super-easy, super-food! Enjoy!