Healthy Hummus Recipes?

Moxie42

Does anyone have any healthy hummus recipes? Preferably using fresh, non-canned ingredients.

Thanks in advance!

dls06

http://www.eatingwell.com/search/apachesolr_search/hummus

http://www.mayoclinic.com/health/healthy-recipes/NU00403

sherisse69

I have a hummus recipe - it does call for canned/rinsed chickpeas, but by all means you could use the dry. I believe with dry you need to soak them overnight....I assume they are hydrated and ready to eat from that point. But perhaps google the dry method. Either way this is how I make my Jalepeno hummus:

Puree approx 2 cups of chickpeas with:
Sliced jalepenos (or the pickled)
Water ( to your desired consistency - so start small)
1 tsp of sesame oil (for flavor)
Salt, Pepper, Cumin, and tons of Garlic
Fresh lemon (or lime juice).

***for seasoning and jalepenos, could by taste. Puree, then taste, add and taste, etc. And it is soooo much better if it is refridgerated over night before eating.

You can make with or without the jalepenos. I have done it will roasted red peppers instead. I have done it with a head of roasted garlic. If you really want to go for it and go low, I have added heart of palm (about a 1/2 cup) to bulk without the calories. However, I will warn you the consistency was a little off to me. So I won't likely do that again, myself. You could bulk with spinach, or even puree some cooked edamame in there. Oh, and I have been told that Greek Yogurt works well to smooth this out without the oil. But I have yet to try that myself.

Hope some of this helps.

Enjoy

Moxie42

Awesome, thanks!!! Looks easier than I imagined it would be. Can't wait to try these!

htherrien0406

I have a hummus recipe - it does call for canned/rinsed chickpeas, but by all means you could use the dry. I believe with dry you need to soak them overnight....I assume they are hydrated and ready to eat from that point. But perhaps google the dry method. Either way this is how I make my Jalepeno hummus:

Puree approx 2 cups of chickpeas with:
Sliced jalepenos (or the pickled)
Water ( to your desired consistency - so start small)
1 tsp of sesame oil (for flavor)
Salt, Pepper, Cumin, and tons of Garlic
Fresh lemon (or lime juice).

***for seasoning and jalepenos, could by taste. Puree, then taste, add and taste, etc. And it is soooo much better if it is refridgerated over night before eating.

You can make with or without the jalepenos. I have done it will roasted red peppers instead. I have done it with a head of roasted garlic. If you really want to go for it and go low, I have added heart of palm (about a 1/2 cup) to bulk without the calories. However, I will warn you the consistency was a little off to me. So I won't likely do that again, myself. You could bulk with spinach, or even puree some cooked edamame in there. Oh, and I have been told that Greek Yogurt works well to smooth this out without the oil. But I have yet to try that myself.

Hope some of this helps.

Enjoy

What are the fat/protein/carb etc breakdowns for this? It sounds delicious!