Saturday evening I met Jamie, an engaging and delightful woman. We talked about our lives and our families. We touched on gratitude and faith and eventually we talked about food. Jamie seemed sincerely fascinated by the idea of only eating plants and mentioned that she really liked hummus which inspired me to create my first post. Thank you Jamie, here’s my hummus recipe, with the twist.
Hummus is high in protein and fiber and is chock full of minerals, especially manganese, phosphorous, iron, folate and calcium. It may feel like a guilty pleasure but this food is very healthy.
6 T fresh lemon juice
½ cup water
¾ cup tahini, stirred well
4 T extra-virgin olive oil, plus extra for drizzling
2 (14 oz.) can garbanzo beans, drained and rinsed
2 small garlic cloves, minced (about 1 teaspoon)
1 t Himalayan sea salt*
½ t cumin
⅛ t Cayenne pepper
1 T minced fresh cilantro or parsley leaves
Mix lemon juice and water in a small bowl. Combine tahini and olive oil in a separate bowl or measuring cup. Set aside 3 T of garbanzo beans for garnish. Combine remaining garbanzo beans and next 4 ingredients in a food processor, pulsing 15 to 20 times. Scrape down bowl with a rubber spatula. While machine is running, add lemon juice mixture in a stead stream through the feed tube. Scrape down bowl and continue to process for 1 full minute. With machine running, add oil-tahini mixture in a steady stream through the feed tube, processing until smooth, about 20 seconds. Transfer to a serving bowl, sprinkle with reserved garbanzo beans and cilantro or parsley. Let stand 30 minutes, drizzle with a little extra-virgin olive oil and serve.
©Janice Moreland http://thekitchentwist.com