Hummus is a traditional Middle Eastern creation. It’s a dip typically made with mashed garbanzo beans (i.e. chickpeas), olive oil, lemon juice, and salt. Since travelling across the world and growing in popularity, hummus has been tweaked, enhanced, and modernized by many a creative cook.
Homemade hummus is a great, healthful snack item when eaten in moderation. It makes a delicious flavor enhancer to raw veggies like carrot sticks, sliced cucumbers, broccoli florets, and more. It definitely encourages me to eat more raw veggies knowing I get to eat hummus with them!
Homemade hummus is healthful because it is constructed with healthful ingredients including good-for-you fat (preferably certified extra virgin olive oil). Store-bought hummus, of course, drops the health value considerably by utilizing unhealthful fats (such as soy bean oil or vegetable oil).
In our home, I often make basic hummus and it is a huge hit, especially among our little boys. Today’s rendition of hummus is a bit more expensive and therefore only made for special occasions.
I love this olive and sun dried tomato hummus recipe because it has extra flavor that traditional hummus does not, making it unique, special, and more fit for grown-ups. It makes a great item to serve during potlucks or parties as the centerpiece to a veggie tray. Plus, since it tastes so yummy, it encourages people to eat more veggies!
This recipe is also excellent to serve to most children (some really don’t care for it) and does well to help them gain weight and (again) eat more veggies.
It is also an easy recipe to throw together last minute as a snack for unexpected guests. It’s easy to keep all of the ingredients on hand, ready to go, since most are canned.
It may not necessarily be the prettiest-looking dip by itself, but it’s visual appeal can be amplified with garnishes such as chopped olives, cucumber slices, and a few dashes of paprika.
Trim Healthy Mamas and Dadas: If you’re venturing on the
- 2 cans (15 oz.) garbanzo beans (or chickpeas), drained
- 2 cloves garlic, peeled
- 1/2 c. extra virgin olive oil
- 1/2 c. tahini
- 1 tbsp. lemon juice
- 1 tbsp. dried parsley
- 2 tsp. paprika
- 1 tsp. dried thyme
- Real Salt to taste
- 1 jar (approx. 10 oz.) green olives with pimientos, drained
- 1 jar (approx. 8 oz.) oil-packed sun dried tomatoes, drained
- 1/2 jar (approx. 4 oz.) black olives, drained
- 1/2 jar (approx. 4 oz.) kalamata olives, drained
Put the garbanzo beans and garlic cloves in a food processor. While running, drizzle in the olive oil. Blend until smooth.
Turn food processor off and add the tahini, lemon juice, parsley, paprika, thyme, and salt. Blend until smooth.
Add the sun dried tomatoes. Blend until mostly chopped.
Add the olives, one kind at a time, and blend until chopped (there should still be flecks of red, black, and brown from the tomatoes and olives).
Trim Healthy Mama diet as I am, this recipe would probably be considered a crossover, though it really depends on the quantity that you consume and with what. I’d stick to about 1 tablespoon with fuel pull veggies like broccoli or cucumbers.