Hummus dip with a fresh summertime lime zing. What could get better than that?
Hummus first became a staple in my diet as a teenager when Costco brought in the giant tubs to their inventory; clearly indicating that my mom would have to try out the new item. My family fell in love and it’s been in our fridge ever since.
When I went away to college however, I realized that hummus was fairly pricy for the amounts I was consuming daily. I sadly went without for a period of time before I realized that making my own hummus was quick, easy, and much more cost effective! Now I am back to my hummus groove, adding it to just about everything I eat: vegetables, pretzels, sandwiches, pizza, pasta, etc.
Hummus is made of ground up chickpeas (also known as garbanzo beans). Legumes, like chickpeas, are considered a vegetable because of their rich nutrient composition. Chickpeas are an excellent source of folate and fiber. Folate is an important nutrient for red blood cell production as well as proper development of the neural tubes in a fetus. Fiber lowers blood cholesterol and blood glucose levels, increases satiety, and keeps you regular.
This zesty version is perfect for the summertime, try it for yourself to find out!
Cilantro Lime Hummus
1 16 oz can chickpeas (garbanzo beans)
2 TBSP + 2 tsp tahini paste
*Tahini is often found in the peanut butter section of the grocery store. It’s made up of ground up sesame seeds which can also be used in replacement of the paste. The jar may seem expensive, but will last for multiple batches of hummus, bringing the cost of each batch much lower than the pre-made packaged hummus at the store.
2 TBSP + 2 tsp extra virgin olive oil
2 cloves of garlic
1/2 tsp salt
1/8 tsp cumin
Juice of 1 lime
3/4 cup cilantro
1/4 cup water (as needed)
Pulse together in a food processor/blender until smooth. Enjoy!