Friday, April 1, 2011

Zoned Hummus

From Zone Perfect Meals in Seconds. This is my favorite hummus recipe - the ingredient list may look a little strange, but it has delicious flavor and a great balance of protein/carbs/fat. My family is a big fan of hummus, and say they prefer my hummus over any other. We're serious about enjoying our food, so I'm pretty sure it's not just flattery! ; )  I often serve it alongside quinoa tabouleh as an appetizer with pita bread/pretzels/crackers/celery for dipping or as a spread in wraps, etc.  Grill some mushrooms & chicken (for the carnivores) and wrap it, along with the tabouleh, all up in a whole grain wrap or pita. YUM.

Zoned Hummus
{Sorry, no pic today.  It looks like.....hummus! ; ) }


2 cups chickpeas, drained, canned, cooked ( save juice)
14 ounces tuna in water, drained, canned, no-salt
2 hard-boiled eggs
1/2 cup tahini, raw or 1/2 cup sesame tahini, raw, toasted, unsalted
1/3 cup lemon juice, fresh ( 1 lemon)
1/4 cup fresh parsley, minced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 cup filtered water or 1 cup chickpea liquid
1/2 teaspoon sea salt (optional)
ground paprika ( to garnish)


Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor.

Add sea salt if desired.

Cover and process until smooth, stopping to scrape down the sides with a spatula.

Add additional water as needed to blend. Taste and adjust the seasonings.

Cover and refrigerate.

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