Homemade Hummus MELISSA HORNUNG

Until you have made your own hummus,don’t rule it out as an addition to any mid day snack or meal. This is not anything like your store bought version. It is mild and pure. During a visit to Jordan, the Middle East, we were treated to hummus with almost every meal, cheese eggs, a side of cumcumber and tomato in the morning, as a mid day snack with pita bread and Shianana (a sweet minted tea) as a side with meat, baba ghanoush and tabouli. Hummus makes a delicious healthy dip for vegetables or rice crackers and replaces mayonnaise in your favorite sandwich.   

Made with only 6 simple ingredients, this pure condiment, made mainly with chickpeas, supports a heart healthy low fat diet plan. Chickpeas are a legume containing vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium and has exceptional levels of iron, vitamin B-6, and magnesium. All of thirst properties combined with its otter ingredients makes hummus a gluten-free, fiber rich source of protein loaded with nutrients. When combined with olive oil, fresh garlic and lemons, hummus is almost a perfect food! 

So easy to make. You’ll need some sort of processor, Magic Bullet, Cuisine Art or high powered blender. 

4 cups of canned organic Chickpeas 

The juice of 1 lemon 

3 cloves of raw garlic 

1/4 cup of unfiltered organic Olive Oil

1/4 cup Water for processing 

Himalayan salt to taste  

Run all ingredients through a processor until smooth and creamy and transfer to an adoquate sized dish. Top with a drizzle of olive oil and a sprinkle Himalayan salt. Serve with your choice of vegetables, crackers, eggs or what ever you fancy. 

Keeps in a sealed container for a few weeks.