Hummus has various nutritional benefits, but most importantly it’s easy and quick to make and tasty, too. I dip all kinds of things in to Hummus: Vegetables, pita bread, and even steamed chicken. Instead of using mayonnaise on certain sandwiches, I’ll use hummus as a spread, instead.
Chickpeas, the main ingredient, are more popularly known as garbanzo beans, and are high-protein legumes cultivated in the Middle East for thousands of years. Chickpeas are very healthy because they do not contain any cholesterol or saturated fats. They are also rich in protein. This makes hummus a favorite among vegetarians. Chickpeas are also known to be effective in preventing build up of cholesterol in the blood vessels. Apart from that, it can maintain correct blood sugar levels. The garlic in this recipe is another great health benefit; Garlic has in some cases been known to help with acne and cholesterol, and is considered an anti-bacterial and an antioxidant. The Extra-Virgin Olive oil contains healthy fat (which makes you feel full) even though it can contain some calories. All-in-all, this tahini-free garlic recipe is one of my favorites.
Total Time: 10 minutes
- 1 can chickpeas/garbanzo beans (29 oz.)
- 4 tablespoons roasted garlic
- 1 tablespoon lemon juice
- 1/2 tablespoon lime juice (to taste)
- 3 1/2 tablespoons olive oil
- 1 teaspoon oregano
In a food processor, process everything (throw it all in). Keep adding 1/2 tablespoon of olive oil until desired consistency. Also, add lime juice and lemon juice to taste. Makes just about 3 cups. Garnish with whatever looks good if you want.