Quick and easy silky, smooth hummus

 

By TERRI WINDOVER, Connect Columnist

Three different hummus recipes that you can whip up quickly and they cost a lot less than the store-bought kind. PHOTO: Terri Windover, Define Fit

Three different hummus recipes that you can whip up quickly and they cost a lot less than the store-bought kind. PHOTO: Terri Windover, Define Fit

On a Wednesday night, there’s nothing better than watching my favourite show, while snacking on my homemade hummus with some dipping snacks and a glass of wine.

Now, store-bought hummus can be pretty good, but I’m a bigger fan of super, smooth hummus – over the grainy textured that mass produced kinds have. These kinds also have extra additives.

Homemade hummus might sound crazy to you, but trust me. It is miles more delicious above the generic ones. There’s cheese, olive oil and a whole lot of roasted garlic in this recipe.

You can adjust the garlic up or down, add roasted red peppers or a variety of spices. I make a batch, then split it into three parts and add different ingredients. There’s NO palate boredom in my house.

The secret to this hummus is peeling the chickpeas. (Please don’t run away. I’ve got an easy-peasy method to make this super quick!)

PEELING CHICKPEAS: Rinse off a can of chickpeas, and soak for twenty minutes in cold water. Strain them, and lay them on some paper towels to dry for an hour. Place paper towels over the chickpeas and roll between the layers with your hands. When you remove the top layer of paper towels, you’ll see that most of the skins have come right off.  What used to be a tedious, time-consuming task is done in five minutes. (This changed my life. Ok, I may be overstating that, but it’s pretty awesome.)

This recipe is cheap to do. It tastes better. And, it has no garbage ingredients and fillers. 

Roasted Garlic & Parmesan Hummus

Ingredients:

15 oz can of chickpeas (preferably sodium free)

4-8 roasted garlic cloves, chopped (Use Google: How to roast garlic)

¼ cup olive oil

¼ cup tahini (sesame seed paste)

¼ cup finely grated parmesan

Pepper and Sea Salt to taste

¼ tsp ground cumin (optional)

2 Tbsp lemon juice (fresh is best)

¼ cup reserved chickpea liquid

Instructions:

  1. Peel chickpeas (Do this in advance, if you like.)
  2. Place chickpeas in processor on high and pulse, until partly mashed.
  3. Add garlic, oil, tahini, parmesan, lemon juice and spices. Process, until creamy.
  4. Add reserved chickpea liquid and blend one minute, then taste. Add more garlic or spices if desired.
  5. Add more olive oil, if desired. But, this should be done with a little at a time to not over liquefy it.

For more recipes, nutrition and fitness tips: visit my website at www.terri-windover.com or follow me on Facebook.com/Definefitymm

– Connect Weekly –