Healthy snacks play a very important role in meeting the daily caloric requirements. Today’s recipe for a tasty savory hummus dip and veggies is very tasty and also provides you with that burst of energy that will keep you going until your next big meal. Hummus is a mediterranean dip made primarily from boiled and mashed chickpea with various other ingredients. It is a very versatile dish and can be made in many variations with many different ingredients.
1 cup of Chickpeas (Garbanzo beans)
¼ cup Water
2 cloves Garlic
3 tbsp White sesame seeds (Dry roasted)
1 tbsp Cumin
½ tsp Paprika
½ Chipotle powder
½ tsp Salt
3 tbsp Lemon juice
1 oz Coriander leaves
|Serving size||Prep time||Cook time||Passive time|
|2||10 minutes||0 Minutes||12 hours|
Soak the chickpeas overnight in water until submerged. Canned chickpeas can be used instead, but I prefer the flavor of soaked chickpeas.
Boil the chickpeas in a pressure cooker until soft. Drain the water and run under cold water. This removes some of the excess starch and makes the hummus light and flavorful.
Roast the sesame seeds in a pan under medium heat until lightly roasted. Cover the pan with a lid to prevent spattering of the sesame seeds. Tahini can directly be used instead of preparing it from scratch, but again I like the flavor of freshly roasted and ground sesame seeds in the hummus.
Transfer all the ingredients to a blender and blend until smooth. This yummy hummus goes well with veggies like carrots, celery, cucumber etc but can also be enjoyed with rice crackers or pita bread bites.
This post marks the end of our 21 day detox regimen. Make sure to check all the other simple and easy recipes in this series.
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