I am constantly playing with variations of hummus. This middle-eastern spread is such an easy and versatile dish, not to mention high in fiber and protein (but you know I will;-). In my recent “Healthy Holiday Appetizers” class at Whole Foods, I shared a hummus recipe using roasted red peppers, for color and a twist in flavor. I have used pumpkin and kale as additives, curry and black beans…all depending on what’s in season. But today I thought we’d start with this foundation adding a little extra lemon for a boost of vitamin C…and zip to every bite.
Hummus with a Zing – Makes 2.5 cups
2 cups cooked garbanzo beans
(I made mine fresh from Rancho Gordo)
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 TB miso or 1 tsp. sea salt
2 cloves garlic, minced
2 TB olive oil
1 TB plain organic yogurt
2 tsp cumin
2 tsp minced fresh cilantro, plus 1 – 2 sprigs
1. Mix all ingredients in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the hummus. Garnish with cilantro sprig. Serve with toasted whole wheat pita wedges or assorted crudites.
Get creative and colorful. Pomegranate seeds would make a beautiful garnish, too!
This post is part of Nourishing Gourmet’s Pennywise Platter