I'm not gonna deny it, I loooovve hummus. Every kind of hummus, red pepper, cilantro, white bean, sun dried tomato, eggplant hummus, I could literally go on and on. Although, my utmost favorite is the classic, creamy traditional hummus. I am always experimenting with new variations based on what I have in my fridge at the time, or what I might see in season at the farmer's market. You will probably see me post multiple times about different hummus variations that I make.. The primary components of hummus are chickpeas, tahini (sesame seed paste) garlic, lemon juice, spices (usually cumin and paprika and sometimes parsley for me, but sometimes I change things up with other spices). Therefore, it is one of the healthiest snacks you can make. You are getting protein, fiber, folate and iron from the chickpeas, calcium from the sesame seeds, and all of the benefits of raw garlic. If you make it without oil, as I do, you can keep your hummus pretty low on fat as well. Not only is hummus a great dip for snacks, it can be used as a spread on sandwiches and wraps in place of higher fat spreads as well.
Today, I had some kale left over from a kale salad, and a fresh yellow summer squash I wanted to put to use in a new way. So, I added those into my vita-mix as I was blending my hummus for my wrap for lunch today. Voila! This is one of my favorite hummus variations yet, and has an even more stellar nutrient profile from the added kale and squash!! And so pretty too. It's a keeper.
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