This smooth and creamy hummus is loaded with slow-digesting carbs, healthy fiber, and plenty of protein to help you stay satisfied longer. Its monounsaturated and polyunsaturated fats can help keep your brain healthy, provide nourishment to your cells, and help keep your heart ticking properly. Essentially, it’s the perfect snack food. If you like this recipe and want more, check out the A11 Performance Cook Book.
Makes: 4 to 6 (1/4 to 1/3 Cup) Servings
Prep Time: 15 Minutes
INGREDIENTS:
1 ½ cups cooked chickpeas or 1 (15oz) can, drained and rinsed
1-2 medium garlic cloves
2 scallions (white and light green parts only) chopped
½ cup good-quality organic tahini (tahini separates, best to use the tahini paste, oil reserved)
1 lemon, juice + zest
1 teaspoon Himalayan salt
¼ teaspoon ground cumin
2 tablespoons organic extra virgin olive oil
¼ cup cooking water from the chickpeas, or purified water, adding more if needed
INSTRUCTIONS:
Place all ingredients expect the oil and water in a food processor and blend for a minute.
Scrape down the sides with a silicone spatula and blend ingredients again for another minute.
With the food processor running, add the olive oil and then add the water until the mixture is smooth and well-combined, continuing to scrape down the sides as needed.
Store in a glass container in the refrigerator to allow hummus to thicken or serve warm if you like it creamier.
Top with a little more olive oil and sprinkle of smoked paprika. (Good refrigerated for up to 4 days.)
GO FOR THE GOLD - TURMERIC HUMMUS
For an additional anti-inflammatory antioxidant boost, add 1 teaspoon of good quality organic turmeric powder, a few slices of peeled fresh ginger, and a few turns of freshly ground black pepper alongside the chickpeas and other ingredients before blending.
GO GREEN - Kale HUMMUS
For additional flavor & nutrition boost, add up to a ½ cup of fresh herbs (parsley, chives, cilantro, or mint) and 1 cup of greens (spinach, kale, or arugula) and an additional squeeze of lemon to the mix before blending.
