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Sabra Hummus Recall

December 7, 2016

With the recent recall on hummus... (press 'play')

 

...Its a GREAT time to learn how to make this healthy spread/dip at home! Not only is preparing your own budget-friendly, but you can individualize the flavor to your own specific taste!  Like it lemony? With added avocado? Caramelized onions?  You are only limited to what's in your kitchen!

 

 

 

One of my favorite cooking websites/blogs is written by Jennifer Segal, classically trained chef, recipe developer and yes...mom.

 

Once  Upon a Chef (www.onceuponachef.com) has a GREAT and EASY recipe for hummus with beautful photographs.  The following recipe is for a more traditional flavor, however go ahead and replace one can of chickpeas and cayenne for two avocados, lime juice and cilantro and you have a new twist on guacamole! Another suggestion is to replace the chickpeas with roasted cauliflower. It may back down on the protein, but it also lowers the calorie count by 90 calories per serving! (Suggested serving size on your typical hummus is only 2 tablespoons! Who eats just 2 tablespoons of hummus?!)

 

Go grab some veggies and some pita and enjoy your homemade hummus! As the Greeks say, "kali orexi!" Bon Appetit!

 

 

By Jennifer Segal

Servings: About 3 cups

Ingredients
  • 2 (15-1/2 oz.) cans chickpeas (also called garbanzo beans)

  • 1/4 cup freshly squeezed lemon juice, from 2 lemons

  • 1/4 cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)

  • 2 cloves garlic, roughly chopped

  • Heaping 1/4 teaspoon cumin

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 3 tablespoons extra virgin olive oil, plus more for drizzling

  • 1 tablespoon freshly chopped parsley, for serving (optional)

  • Paprika, for serving (optional)

Instructions
  1. Reserving the liquid from the can, drain the chick peas in a colander. Set a few chickpeas aside for garnish.

  2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, 1/3 cup reserved canning liquid, lemon juice, tahini, garlic, cumin, cayenne pepper, salt and olive oil. Process for several minutes until smooth and creamy. The hummus should hold its shape but not be claggy; add more liquid and process again if it seems too thick. Taste and add more lemon and seasoning if desired.

  3. Transfer mixture to a serving dish. Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, sprinkle with parsley and parika, and garnish with reserved chickpeas. Serve at room temperature.

     

     

     

     

     

     

     

     

     

 

 

 

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Peter Sacchetti, MD

1 Brickyard Lane

Suite D

York, Maine  03909

Southern Maine, Southern New Hampshire, Portsmouth, Kittery, Kennebunk

Practice Tel: 207-703-5365

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