Hummus ROCKS!!!!! I love it. I keep using it as a tool to help myself and my clients have something tasty to eat on veggies or whole grain breads etc.
The deal is; if you have some good foods around that are easy to access, you can easily eat well. Its when we are starved, and staring down an empty fridge that it makes those cupboard raids (and does anything really GREAT come out of those cupboard raids?) and the frustration that comes with them, a regular habit.
Consider this recipe your insurance against vending machine runs at 3pm.
1 pound (1 can organic or fresh) each: white beans and garbanzo beans
3 Tbsp fresh lemon juice
4 Tbsp Extra virgin olive oil
¼ tsp salt
½ tsp cumin
2 tsp parsley (fresh, if possible)
In a blender or food processor, combine half the beans, the lemon juice and blend. For a thinner dip, add some of the bean liquid or water. Process, scraping down the sizes for complete mixing. Add the second half of the beans, the oil, and the cumin. Process until smooth. Place in a serving bowl, adding salt and parsley to the top before serving
Variations: Add balsamic vinegar after processing
Serve with: whole grain breads/crackers, sliced peppers, carrots, cucumbers, jicima.
Other serving options: hummus makes a zesty sandwich spread, toast spread, or addition to a garden salad