A delicious and easy recipe packed with all your pregnancy nutrient needs. Just remember sharing is caring.
I love the simplicity and the richness of hummus. It has been a favorite of mine for years, but I recently learned how to make my own using chickpeas, olive oil, sesame tahini, lemons and salt and pepper. As a flavorful recipe, it has also been fun to create hummus with my kids, who love to mash and smash the chickpeas. It’s a great way to teach them a simple recipe and introduce them to a bunch of ingredients that can create an incredibly healthy snack or side to dinner that is packed with fiber, protein, folate and antioxidants.
Homemade hummus is super economical, costing less than $4.00 for a huge batch--you can freeze some as well to enjoy later-- as opposed to $3.00 or more at a store for a far smaller portion. Bring this crowd favorite to your next summer party with some pita or your favorite veggies. Or keep it all to yourself. We won’t tell.
4 tablespoons of olive oil, approx.
1 can of organic chickpeas, drained
8-10 tablespoons of sesame tahini
2-3 cloves of garlic, minced
1/2 lemon, cut up
pinch of sea salt
pinch of black pepper
1/4 cup of water
Chop up the garlic and add the chickpeas and tahini into a bowl, along with salt and pepper. Squeeze in some lemons and olive oil and blend. If it is too thick, add a little bit of water and some more olive oil. Serve up with some pita chips or vegetables. Enjoy!