Hummus is a great way to get extra protein into your diet. It can be a healthy snack or quick meal for those on the go.
By: Tom Nobili, KHTS Web
Many store-bought versions contain ingredients that are loaded with sodium and preservatives. My hummus recipe is made with ingredients that are low in sodium, but do not sacrifice taste.
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Tom’s Healthy Hummus is loaded with extra protein and low in fat so you can eat more of it because it doesn’t contain the extra calories that store-bought hummus has.
I buy a lot of bulk dried garbanzo’s, cook them, and freeze them in 4 cup portions so that when I crave hummus, I have a portioned amount ready to make a batch. Using the canned garbanzo beans is ok, but your hummus will contain a lot more sodium than using fresh garbanzo’s. Enjoy!
Related: One-Pan Rosemary Chicken With Potatoes & Green Beans Recipe – Hometown Recipes
Tom’s Healthy Hummus
4 Cups – Fresh Chickpeas (or 2 cans drained, washed – save juice)
⅔ Cup – Tahini
½ Cup – Raw Sunflower Seeds
8 Garlic cloves (or 2 teaspoons minced)
½ Cup – Lemon Juice
2 Tablespoons – Olive Oil
4 Tablespoons – Water (or 4T Chickpea juice if using cans)
½ teaspoon – Ground black pepper
½ Tablespoon – Ground Cumin
½ teaspoon Sea Salt (or 4 Tablespoons Chickpea juice)
½ teaspoon – Tabasco Sauce (more or less can be added to taste)
Get live news updates about Santa Clarita by following KHTS on Facebook and KHTS on TwitterIn a food processor, add the tahini and turn on for 1 to 2 minutes. This will whip the tahini and make your hummus creamier.
Add the rest of the ingredients. If you are using fresh garbanzo’s, add the 4 Tablespoons of water. If using canned, drain and wash the beans before adding, but add about 4 Tablespoons of the juice, but omit the salt.
Process until smooth. This hummus will not get very thin. It is meant to be thick.
Serve with carrots or pita.
Each recipe makes around 5 cups of hummus.
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