The Hummus craze is spreading across America as more and more families are seeking healthy snack alternatives. The chickpea (garbanzo bean) dip is low in fat, high in protein and is a great alternative to fatty, dairy based dips. Sales of “refrigerated flavored spreads”—a segment dominated by hummus—totaled $530 million at U.S. food retailers last year, up 11% from a year earlier and a 25% jump over 2010, according to market-research firm Information Resources Inc.
Not only does Hummus make a great dip for parties, but it’s a great way to get your kids to eat some healthy food. Pair it with some carrots and pita chips and rest easier at night knowing that your kids are eating good stuff.
Here’s an easy Hummus recipe you can try at home and save yourself a few dollars from the store bought version.
- One 15-ounce can chickpeas, also called garbanzo beans
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the chickpeas, lemon juice, tahini, olive oil, salt, cumin and water to the food processor and process until the hummus is coarsely pureed. Taste, to see if it needs more salt (add as needed), sprinkle top with a little paprika and serve chilled or at room temperature. Great for dipping veggies and pita chips.