Hummus is an ancient food, possibly first consumed in Egypt as early as the thirteenth century. I’ve seen hummus eaten as a healthy part of the diets of many healthy populations living around the world, especially the Middle East. I have my own version to share in this greens-focused recipe!
The foundation of hummus recipes are six ingredients: chickpeas, olive oil, garlic, lemon juice, sea salt, and tahini. When healthy versions of these ingredients are used, hummus becomes a very nourishing, anti-inflammatory dish.
This dish is getting much easier to find, But quality is everything. Unless you eat a homemade version from clean, whole ingredients or you get it at a very transparent, high-quality restaurant, you’ll usually end up eating unwanted preservatives and additives from store-bought and restaurant versions. That’s why I recommend making it yourself or finding a clean brand you love.
I know, it can be intimidating to think about making it yourself, and you might argue you don’t have the time, but if you have a food processor it is easy, I promise!
The best version uses organic chickpeas (also called garbanzo beans). Garbanzo beans are a pulse, a type of legume. Pulses are a dried, edible seed that grows in a pod and is a member of the legume family.
Pulses have health and nutritional benefits, but also play a big role in creating a stable food supply and even play a role in reducing greenhouse gas emissions and fighting climate change!
Ideally, pulses (and nuts and seeds) should be soaked. Read more about why here. For this recipe, the garbanzo beans should be soaked in clean water for 18-24 hours and then rinsed, but if you are really pressed for time you can also use Eden Foods Garbanzo Beans. I recommend this brand because it pre-soaks the beans for you and is fanatical about quality testing. Their cans are even BPA free.
I love this version of my regular hummus because it adds in optional fresh greens and the Shakeology Power Greens Boost! It makes for a high-powered, anti-inflammatory dip, especially if you pair this dip with crisp, fresh vegetables.
Blender or Food Processor
1/2 cup dried organic sprouted garbanzo beans* or one 15 oz. can of Eden Foods Garbanzo Beans
*Soaked covered in water for 18-24 hours. Rinse with fresh water and drain.
1 clove garlic
2 tablespoons fresh lemon juice (usually about the juice of one small lemon)
1 teaspoon unrefined sea salt (or more to taste)
2 tablespoons sesame tahini
1/2 cup extra virgin olive oil
MAKE IT GREEN: Add 1/2 cup fresh spinach and/or 1/2 tsp up to 1 tablespoon of the Shakeology Power Greens Boost. Add slowly to taste. If you’re used to eating a lot of greens, you’ll enjoy more. If you’re just transitioning into more greens and plant-based eating, start with 1/2 teaspoon and add more as your taste buds change.
STEPS TO SOMETHING DELICIOUS
Add all ingredients into a blender and blend for 15-20 seconds or to your chosen consistency (I don’t like it too smooth) and then ENJOY!