Tuesday, May 10, 2011

Hopeful Hummus

After reading Natalie's post it inspired me to come up with my own hummus recipe! Of course, it needed to not only be healthy but easy and taste great too. 
Me and my sister Marlo cooked for family and friends on Mother's Day and fearlessly tried out some new recipes (family will always love your cooking just for attempting, right?). Most of the preparing was managed to be completed before anyone got to our house, so it was after they tried our creations (and liked them) that we then admitted we made them-ha! 

Days like this are the best. The house filled with evening sun, laughter, country music and the occasional snap of dad's finger as he aimlessly whistles mom's favorite radio tunes!

3 cans chickpeas, drained, liquid reserved
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Trocomare, spicy herb seasoning salt
Sea salt

Serves a "party size" amount.
In a blender add chickpeas, garlic, olive oil, lemon and a pinch of sea salt. Blend on low speed, if necessary gradually add reserved bean liquid, increase speed and blend until consistency is as desired. Add a few shakes of Trocomare then blend and repeat until it tastes good to you! 
Refrigerate for about 30 minutes-an hour.
Add a spoon full of plain non-fat Greek yogurt on top (not necessary) and dip with raw veggies, pita chips, or any other finger food.

I love Trocomare seasoning and use it on all kinds of things, it's spicy but salty too, plus all organic. A lot of hummus recipes call for Tahini (sesame paste), but I really don't think you need it and leaving it out will save you from adding extra calories. 
Skinny Crisps (made with almond and chickapea flour), are a perfect low-carb option and taste great with hummus. You can find Skinny Crisps and Trocomare at Whole Foods

Homemade appetizers are extra special and guests will appreciate the added effort, especially that mama in your life!
Meet my mom, Tams! xo

1 comment:

  1. So much fun cooking! Really though the hummus turned out awesome! You totally are dialed in to the trick, keep tasting through the process and adjust where needed. That's why we are better at cooking than baking! haha