With marathon training and four active kids, hummus has become a staple for quick-energy food in our house. I like to make a huge batch to have on hand, and I find that if I strategically keep it near the front of the fridge (along with a bag of pre-cut veggies) the kids will reach for hummus and veggies instead of less-nutritious snacks such as crackers or chips. Why I’m crazy about hummus: it is perfect for a light, fast-energy snack that won’t bog you down if you have to bolt out the door to squeeze in a quick training run. Also, it is packed with protein, fiber, manganese, and folate (all essential nutrients in active lifestyles).
My only issue with hummus is I am severely allergic to sesame, and traditional hummus is made with tahini, (ground sesame). So, years ago, I created this hummus recipe made with extra virgin olive oil, and I have to say, my family absolutely loves it this way. They claim it is creamier than the traditional tahini hummus! Best of all, I don’t have to sit there with my mouth drooling anymore while everyone is eating–I can dive right in like the rest of them! If you prefer tahini in your hummus, feel free to substitute it in place of the olive oil. Either way, this recipe makes an absolutely perfect hummus, in both consistency and flavor. Cumin is the star ingredient in this dip–it adds a wonderful hint of smokiness that pairs well with the acidic lemon.
For an appetizer, serve with lightly toasted pitas (cut in triangles) and your favorite cut-up veggies. Kalamata olives, cilantro, a drizzle of olive oil, and a sprinkle of cumin all make wonderful garnishes.