H-U-M-M-U-S! Hummus, Hummus!
It is no secret that Hummus has become very popular over the past decade. According to a website called Dr. Axe, over 15 million Americans said they eat hummus on a regular basis. At least we know a lot of people are experiencing the health benefits of this food and after having some ourselves, we wondered why we haven’t eaten it earlier.
First off, what is Hummus?
Basically the best ingredients for your body mashed up together to make an amazing tasting spread. Those ingredients are; chickpeas, garlic, olive oil, and tahini.
Inflammation go away, come again a different day!
For our body, inflammation is the natural defense system to remove toxins. When experiencing long terms of inflammation, or high levels of inflammation, serious health problems can arise. However, Hummus comes to the rescue with healthy ingredients that have anti-inflammatory benefits. Olive oil, chickpeas, and garlic are all found in hummus.
Satisfy your beating heart
Heart disease is a very serious thing. Centers for Disease Control and Prevention stated that 1 in every 4 deaths worldwide is due to heart disease. Hummus helps reduce the risk of this disease with several different ingredients.
Olive oil, one of the ingredients, has been correlated with improving blood pressure levels, gluecose metabolism and reducing harmful cholesterol. (1)
It’s just that tasty!
I tried hummus for the first time a couple of months back and I wish I would have tried it sooner. I had a roasted garlic hummus which has been my go to because it is so yummy. What drew me to trying it in the first place was that it is so good for your body and you can eat it with all different kinds of veggies. It is a tasty and healthy snack, could it really get any better?
Try it out for yourself! Recipe found on FiveHeartHome.com
Roasted Garlic Hummus
Yield: Approximately 3 cups
Mellow roasted garlic is blended with chickpeas, tahini, olive oil, and lemon juice for a fresh, creamy Roasted Garlic Hummus that’s delicious with homemade pita chips or crunchy veggie dippers!Ingredients
- 1 large head of garlic
- 1 tablespoon extra-virgin olive oil
- 2 (15-ounce) cans chickpeas/garbanzo beans (about 3 cups total), liquid drained & reserved
- 1/4 cup tahini (sesame paste)
- 1/4 cup extra-virgin olive oil, plus additional for garnish
- 1/4 cup freshly-squeezed lemon juice (from about 2 lemons)
- 3/4 teaspoon salt, plus additional to taste
- 1/8 to 1/4 teaspoon cayenne
- 3 to 4 tablespoons reserved liquid from canned chickpeas, plus additional as needed
- Smoked paprika and minced fresh parsley, for garnish (optional)
- Homemade Pita Wedges, pita chips, crackers, and/or raw vegetable dippers, for serving
- Place the oven rack in the center position and preheat the oven to 400°F. Peel away the outer skin of the head of garlic while leaving all of the cloves intact. Cut a 1/2-inch slice off the top of the head of garlic so that the cloves are exposed; discard the top. Set the head of garlic on a square of foil, drizzle with 1 tablespoon extra-virgin olive oil, and wrap in the foil. Set on a pan and roast for 40 minutes. Carefully open the top of the foil packet (watch for hot steam!) and use a sharp knife to pierce down into a clove; the garlic should be completely softened and golden brown. If it’s not, re-wrap the foil and continue to roast, checking every 5 minutes or so, until garlic is done. Unwrap the garlic and set aside to cool.
- Once the garlic is cool enough to handle, squeeze the resulting garlic paste into the bowl of a high-powered blender or large food processor. Add the drained chickpeas, tahini, olive oil, lemon juice, salt, and cayenne, plus 3 tablespoons of the reserved chickpea liquid. Puree until smooth, adding additional chickpea liquid 1 tablespoon at a time until a desirable consistency is reached. Continue to puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt to taste, if necessary. At this point, you may discard any leftover reserved chickpea liquid.
- Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with smoked paprika and minced parsley. Serve with pita wedges or chips, crackers, and/or raw vegetable dippers.
When I opened my jar of tahini, it was extremely separated and stirring it with a spoon wasn’t going to be effective. So I scraped the whole mess into my food processor before beginning the recipe, pureed until the tahini was smooth and incorporated, and then transferred all of it back into the tahini jar. At that point, I proceeded with my recipe (without cleaning out the food processor first), measuring 1/4 cup tahini from the jar back into the food processor when the time came.