Veggies & Hummus
This recipe is a fantastic way to enjoy veggies and load your body with hormone-balancing nutrients. My favorite thing about it? whip up some healthy, fresh hummus on Friday and enjoy all weekend as a healthy snack when hunger strikes!
Eating a variety of raw vegetables is an amazing way to fuel your body with antioxidants and healthy microbes to promote gut health. A delicious hummus to dip veggies in makes eating more vegetables easy and with this recipe you can do that guilt free. Most grocery store humus is full of inflammatory oils and preservatives. But with this easy recipe, you can enjoy the popular snack knowing your body will be benefiting from what’s inside!
Olive oil has health benefits for women with PCOS! Olive oil is a natural monounsaturated fat, and it can help to reduce inflammation, improve your insulin sensitivity, and blood cholesterol levels. Additionally, it’s a good source of antioxidants, which can protect your cells from damage.
This homemade hummus recipe is a great way to incorporate this healthy oil in a delicious way.
Raw vegetables provide a great source of diverse microbe that provide amazing benefits for a healthy gut microbiome and immune system,
Raw vegetables are also loaded with antioxidants, vitamins, and minerals that can help improve your health in a number of ways. In addition, they are low in calories and high in fiber, making this snack an amazing option for healthy hormones.
How to store and serve
Homemade hummus lasts up to 4 days when stored in an airtight container in the refrigerator.
Store separately from ready to eat vegetables so they don’t add too much moisture to the hummus.
Veggies & Hummus
- 1 teaspoon small clove garlic crushed
- 2 15-ounce cans of chickpeas drained and rinsed
- 2-3 tablespoons fresh lemon juice depending on desired tang
- 2 tablespoons tahini more or less to taste
- 3 tablespoons extra-virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin optional but recommended
- 1/2 teaspoon fine sea salt or a heaping 1/2 teaspoon of Kosher salt
- 2-3 tablespoons cold water if needed to make the hummus smoother
Options For Garnish:
- paprika (and or parsley) and an extra drizzle of olive oil. Sesame seeds, feta cheese, olives, and/or a sprinkle of fresh herbs also make a great garnish
- Add garlic, chickpeas, lemon juice, tahini, and 3 tablespoons of extra-virgin olive oil in the food processor alone and run for about 30-45 seconds, then scrape down the sides.
- Put the lid back on and turn the food processor on, then add up to 3 Tablespoons cold water 1 tablespoon at a time through the top of the food processor while processing until the mixture becomes smooth and desired amount of creamy.
- Optional: At this point, you can also add another tablespoon of extra-virgin olive oil and/or lemon juice (if you like it extra lemony!) to help make it even more creamy.
- Garnish: To serve right away, add your hummus to a small bowl and use the back of a spoon to make a swoosh on top. Sprinkle a few whole chickpeas and about 1-2 tablespoons more of extra-virgin olive oil on top to make it pretty. Add a dash of paprika (not smoked paprika, unless you’re into it) on top for a traditional finish. A big sprinkle of flakey sea salt makes a great garnish, too.
What if I Don’t Have a Food Processor?
No problem you can make hummus in a blender
It’s easy for the ingredients to get stuck in the blade and not blend. Here are a few tips to ensure a smooth and creamy hummus from your blender:
- Start with some liquid. Add the olive oil, lemon juice and tahini first and blend to combine
- Be sure to use crushed garlic or shop finely. You don’t want to get a bite of all garlic because it didn’t mix evenly.
- Add remaining ingredients and blend
- Add 1-2 more tablespoons of cold water while blending
- You can also add more extra-virgin olive oil and/or lemon juice to help make it blend if needed.
Why Does My Homemade Hummus Taste Bitter?
Too much tahini, too much garlic, too much lemon juice or blending paprika directly into the hummus can impart bitter flavor.
With hummus it comes down to your tastes add less tahini, garlic and/or lemon then add a bit more if you want after tasting
What Can I Use Instead of Tahini?
Cashew is a neutral nut butter and is often used as a base for plant-based dips, sauces, and salad dressings much like tahini. For those with sesame allergies, cashew butter is a seed-free alternative.
What I Can I Use Instead of Chickpeas
White beans (e.g. cannellini beans) make a great substitution for chickpeas if you want to mix things up.
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