Run hard. Eat well.

Creamy Chickpea Hummus

creamy-chickpea-hummus

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.

This protein-packed chickpea hummus cooks for a crowd, and is deliciously smooth and creamy. Use as a vegetable dip, or spread on pitas.  trailstotable.com

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.

Enjoy!

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Creamy Chickpea Hummus
A protein packed, delightfully creamy hummus that cooks for a crowd. Use as an appetizer dip, or as a filler for pitas.
This protein-packed chickpea hummus cooks for a crowd, and is deliciously smooth and creamy. Use as a vegetable dip, or spread on pitas. trailstotable.com
Course appetizer, Snack
Cuisine Greek
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course appetizer, Snack
Cuisine Greek
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
This protein-packed chickpea hummus cooks for a crowd, and is deliciously smooth and creamy. Use as a vegetable dip, or spread on pitas. trailstotable.com
Instructions
  1. Rinse the dried chickpeas. Add chickpeas, bay leaf, water, and a sprinkle of salt to the pressure cooker. Secure lid and turn the heat to high. Bring to a boil, then turn the heat to low and cook, 40 minutes (if you do not have a pressure cooker, follow the stovetop cooking directions on the package).
  2. Reserve a half cup or so of the cooking water. Drain chickpeas, and transfer to a food processor.
  3. Add garlic, lemon juice, salt, and cumin. Pulse until mashed well. Turn the food processor to low, then add the olive oil in a slow drizzle while the food processor is running. If the mixture appears too thick, add a little of the chickpea cooking water at a time until it becomes a smooth, silky texture.
  4. Transfer hummus to a serving bowl, and add the cilantro. Mix well.
  5. Chill to eat later, or eat it warm (my family likes it this way!). Garnish with a drizzle of olive oil, sprinkled cumin, and cilantro if desired. Enjoy!
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