I don’t know about you, but my week definitely flew by! I can’t believe it is Friday already and midway into July. I kinda get saddened when summer rolls by super fast and then all of a sudden we are in -40°Celsius weather…I keep telling myself I should move to a tropical island but I don’t see that happening anytime soon! So I will continue to enjoy my summer while it still lasts.
Talking about summer, have you been hosting or going to any barbeques? We tend to have potlucks for our bbq’s, I take my own food potluck or not being vegetarian and intolerant to gluten. I am notoriuos for bringing the vegetables to the potlock, and you know what is simple and goes great with veg? Hummus!
Hummus is not a new subject, it had a couple years when it was very popular and if Instagram existed in those days (haha when I was a kid, jk not that long ago), it would have been covering your feed like matcha. I am still surprised when I meet people who haven’t tried hummus. My response is usually a doe in the headlights look, thinking in my head “But why?”
I am a big fan of hummus and eat it on the regular. It is great to take with raw veggies to your potlucks or bbq’s – quick, convenient, affordable and healthy (I guess the most time consuming part would be cleaning the veg). I like to make my own hummus as most other things I eat, so I know exactly what has gone into the product. If I’m stuck and have to buy one, I’m definitely reading labels and making sure there are no added ingredients that aren’t supposed to be there.
Hummus is a Middle Eastern spread or dip that requires only a few ingredients – chickpeas, olive oil, garlic, lemon juice, tahini and salt. The star of this side, Chickpeas, give a healthy boost of soluble fiber that promotes heart and gut health, as well as supporting nourished glowing skin. Chickpeas are also known to help with blood sugar and weight management due to its slower digestibility and protein content. Great for keeping your tummy full.
Yesterday I whipped up a batch of hummus with random ingredients that I had on hand – a little tip, if you make it in advance and let refridgerate for a few hours, the flavours really blend, yum! I do mostly enjoy eating my hummus with raw vegetables, the occasional gluten free cracker, but its also great as a spread – try it over my Beet and Carrot Patties.
This hummus came out really smooth incorporating roasted yellow pepper and lime juice (a little different than the norm). I don’t mind chunks in my hummus but I know most others don’t, so I try to make it as smooth as possible when taking it somewhere. By adding in the bell pepper, you get extra Vitamin C – an anti-aging antioxidant.
So if you’re heading out to a bbq or potluck this weekend try taking this hummus (or a version of your own), having a dip usually entices people to eat more of the vegetables…I call it my veggies and hummus food baby before the meal is even served (so much fibre lol). Happy Friday!
Roasted Yellow Pepper & Cumin Hummus
gluten free, vegan
1/2 large roasted yellow pepper
1 1/2 cups cooked chickpeas (if using canned, make sure you rinse them before adding in)
1/4 cup tahini paste
3 Tbsp lime juice (or lemon)
3 Tbsp olive oil
1 tsp sea salt
1 garlic clove
1 tsp cumin
Add all ingredients into a high speed blender or food processor. Blend, scraping down sides, until desired consistency.
Place in container, cover and refridgerate.