Twice a week we take a break from meat. That usually means we are eating some form of beans, or farm fresh eggs. Hummus is one of my favorite things to make on those days (or any other day) bc it is so easy, and it tastes so good! I usually wind up eating it with nothing but a spoon bc I love it so much, and my boys like it, too - a major plus!
Chickpeas (AKA garbanzo beans) are high in protein and fiber, and also contain zinc and folic acid. Garlic is a natural antibiotic, anitfungal, antiviral, and antibacterial. It deserves a post all it's own to discuss the many awesome benefits. Garlic is one of my most used, favorite herbs! Not only medicinally, but in culinary use too. :)
2 cups dried garbanzo beans, rinsed
2-3 TBs vinegar or lemon juice
3 cloves of fresh garlic
3 tsp sea salt
3-4 tsp cumin
1/8-1/4 tsp cayenne powder (adjust depending on how spicy you want it)
Cover beans with water well above the top of the beans (they will grow as they soak). Add the vinegar or lemon juice, stir, and cover. Let sit for 12 hours.
Drain and rinse beans, put in a clean pot covered with water, and boil on medium heat until soft (usually 1-2 hours). After they are soft, remove from heat and scoop them (1 small portion at a time, 3 portions total) into a blender. Be sure to include a small amount of the water from the beans so that they will blend better. You can always add more of the water from the pot if it's needed. Add in 1 clove of garlic, 1 tsp salt, and 1 tsp cumin to each batch you put into the blender. Scrape into a glass dish or bowl, and stir in cayenne.
We love hummus as a dip for raw veggies, on tortillas, with chips and salsa, or as a base for veggie pizza. Or, if you're like me, just eat it with a spoon. ;)
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