Hummus and fresh veggies make a great summer side dish, snack, or even a light meal. My family often turns to it when we want something light, filling, and easy to make. And it’s a good way to clean out the veggie drawer.Hummus has been a staple of the Mediterranean diet for thousands of years. According to Tablet magazine, chickpeas, the main ingredient in hummus, were cultivated in ancient Egypt, Greece, and Thailand. Chickpeas were even mentioned in Homer’s The Iliad. Mashed chickpea patties or fritters seasoned with spices are still a popular street food in the Middle East. Chickpeas are also popular ingredients in Indian curries and in Ethiopian cuisine.
The great thing about hummus is that you can get creative with the type of beans you use and the spices you add. Hummus is always nutrient-dense, which supports our health goals by being good for heart health, digestive health, and even assists with blood sugar control. It is high in fiber and protein but low in fat. It is also easy to make, provides quick energy, and has anti-inflammatory properties without a lot of calories. When used as a dip for vegetables, it makes for an even more nutritious snack or meal.
Hummus is my family’s favorite “picnic lunch/dinner.”
Ingredients:
1 can of white beans or chickpeas/garbanzo beans, rinsed.
1 teaspoon of olive oil
1 teaspoon of smoked paprika (or any spice you prefer)
1 teaspoon of garlic powder
1/3 cup of warm water
salt and pepper to taste
Mix in a blender until smooth.
