Happy Holidays! I hope that those celebrating had a wonderful Christmas and are enjoying plenty of delicious, wholesome plant-based foods over the holidays. As these weeks are often packed with sweet treats and indulgent potlucks, keeping up with a balanced diet is tough!
So over the next few posts, I wanted to share some recipes to make eating healthy during the holiday season a little bit easier. Hopefully, it also helps kickstart some of those 2019 resolutions! And hummust be honest, they are quite delicious 😉
Today’s recipe is for traditional hummus–a staple snack in my kitchen for several reasons:
- Chickpeas are loaded with nutrients! They are an excellent vegan source of protein and fiber–allowing you will stay fuller longer and hopefully, less likely to reach for unhealthy snacks.
- Making hummus from scratch is SO easy: gather your ingredients and toss it in a blender or food processor. Store it in the fridge in an air-tight container and it should stay good for 4-7 days. Alternatively, I’ve read that you can also freeze hummus for later use.
- Homemade hummus always tastes fresher than store-bought and is WAY cheaper! So if you’re on a budget, this is a great way to save on your grocery shopping.
I’ve also realized that it is pretty difficult to find store-bought hummus without garlic in it. Whether you have a sensitive gut, don’t like the taste of garlic, or follow a Jain diet, this recipe provides the perfect way to bring out original flavor without using garlic. Honestly, no one can tell the difference!
Creamy, Dreamy, Garlic-free Hummus:
▸ Vegan, Jain, Vegetarian, gluten-free, refined sugar-free, nut-free
Makes: approx. 2 cups
Total Time: 15 min
2 cups cooked chickpeas (skin removed for creamy texture) Juice and zest of 1 lemon 1/4 cup tahini 1 tbs smoked paprika 3 tbs of extra virgin olive oil 1 tsp of zaatar, fresh thyme leaves, or Italian seasoning 1 tsp asafoetida powder Pinch of salt & pepper, to taste Water to thin texture, as needed Garnish: Pomegranate seeds, paprika, zaatar, rosemary (optional)
So what’s the secret to smooth, creamy hummus? Peeling the chickpeas! It sounds tedious but I promise it is worth it! Once you have cooked your chickpeas (or if you are using canned), peel the skins off by lightly rubbing them between your fingers. The skin should slip right off. Discard skins and repeat for the rest of your batch.
Next, add the peeled chickpeas and remaining ingredients to a blender or food processor. Blend for ~5 minutes or until all ingredients combined into a super smooth texture. The asafoetida powder makes a great substitute for garlic, adding a similar earthy flavor. If the hummus is too thick, add splashes of water to help it blend. Finally, spoon the hummus into a bowl and garnish with olive oil, pomegranate seeds, paprika, zaatar, and rosemary!
Enjoy as a spread on grilled pita, dip for veggies, or simply by the spoonful. If you ever feel like you’re getting bored of plain hummus, you can always add your favorite veggies or herbs to spice up the flavor. Sometimes I like to add roasted red peppers, avocado, or jalapenos. Be as creative and adventurous with flavors as you’d like!
In good health and spirits,
Priyanka |Pinki’s Palate
Did You Try This Recipe?
Let me know how it went! Leave a comment below and share your creation on Instagram with the hashtag #pinkispalate