Tuesday, March 8, 2011

Joan's Clean Eating Healthy Homemade Hummus

My family lives on this. In fact hummus was one of Colwynn’s first words… Dada, clock, hummus… not Mama, even though Mama was the one MAKING the hummus, but anyway :)


This recipe comes from another one of my great friends, Joan. She runs this amazing workout class for moms in Jacksonville called Stroller Strength and I’m proud to say I was one of the original members. If you live anywhere near Jacksonville, FL you should definitely check it out. When I was pregnant with Colwynn, I gained 34 lbs and could barely walk at the end. It took me almost 6 months to feel like myself again. I started Joan’s class when Col was a year old and got pregnant with Theron a few months later. Fast forward nine months and I gained 18 lbs, ran 2 miles the day before he was born, was only in labor for 2 hours (I’m not kidding, Theron was almost born in the car), and ran an 8 ½ minute mile 3 weeks later. Her class is that amazing.


So what does this have to do with hummus? Well this is Joan’s recipe and everything she touches is magic, that’s what :) I usually triple or quadruple it and make a huge batch. It’s a very sad day in our house when I reach into the freezer and find out that the hummus is all gone. This is also great to whip out for unexpected guests.


Ingredients:
  • 1 can of chickpeas, drained and rinsed
  • 1 small garlic clove, minced
  • ½ tsp salt
  • ¼ tsp ground cumin
  • Pinch cayenne
  • 3 Tbsp juice from 1-2 lemons
  • ¼ cup water
  • 6 Tbsp tahini, stirred well
  • 2 Tbsp extra virgin olive oil
ONE: Put chickpeas, garlic, salt, cumin, and cayenne in a food processor; process until fully ground. Scrape down sides with a spatula.

TWO: With the machine still running, slowly add the lemon juice and water and continue to process for one minute. Scrape down the sides with a spatula again.

THREE: In small bowl or measuring cup, whisk together the tahini and 2 Tbsp oil. With the machine still running, add the oil-tahini mixture in a steady stream through the feed tube. Continue to process until smooth and creamy, scraping down sides as needed. Transfer to a bowl and, if desired, top with some reserved chick peas and drizzle with olive oil.

Freeze using the small portions method. 2 cubes equals one serving. Reheat in the microwave for 30 seconds on full power, stir, and heat another 5-10 seconds. If it seems a little dry, just stir in a tiny bit of olive oil.

7 comments:

  1. Just finished making this, freezing half, and devouring most of the other half. Delicious!

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  2. I'm totally with you!! I don't even bother making only a double batch now. I always triple it because I know we're going to eat at least one batch IMMEDIATELY. Most of the time it doesn't even make it out of the food processor before it's half gone, LOL.

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  3. Where do you get inexpensive Tahini?? The VERY TINY bottle I found cost $8!

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  4. If you live in CA, you can get it for less at Trader Joe's or Fresh and Easy

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  5. Super Yummy! Made this today and I have to confess I just threw all the ingredients into my food processor and ran it till smooth--so easy and a total keeper for my family :-)

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  6. Instead of tahini, the recipe I use calls for sesame oil rather than olive oil.

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  7. Today I roasted a head of garlic in olive oil and added it in. I love this plain and I love all the things you can go with it! (and I love garlic:-)

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