Healthy, Hearty, Hummus, Keep Refrigerated Hummus on-Hand for a Quick Snack

Tasty, pliable hummus. Add roasted peppers, or your favorite vegetable additive; pleasing to the palate and healthy for digestion. Enjoy eating hummus and serve as a guilt-free indulgence. I have tasted so many combinations of hummus, that I can hardly wait to see what new combinations will be revealed next.

Hummus is an oftentimes over looked meal replacement, filled with healthy fiber,great tasting, and if seasoned and accompanied, by condiments bring out the flavors of spice and zest! Keep hummus on-hand in your refrigerator, for a quick, healthy snack, or to avoid the sugar lows, that we may receive during the course of the day. There are so many old, new or unconventional ways to season hummus, these days.

While at my local market, I purchased a package of hummus combined with cilantro, jalapeno and pineapple, the taste; amazing, a hot and sweet balance that was so unexpected! Who would expect a pineapple and spice hummus? The balance of the cilantro and the spice of the jalapenos is something worth experiencing, at least once, before trying to rationalize the combination.

If you enjoy cooking, part of cooking is the slow process, the unfolding of flavors and the transformation of vegetables from hard to soft, and the new taste that is infused with new colors and flavor.

Take a small bag of dry, cleaned, rinsed, and drained chickpeas. Return to a large bowl and add cold water to overflow; leave covered in your refrigerator overnight.

Pressure cooking has always been a time-saver and a great source of heat that stays stable, I enjoy cooking as many things, as I can, in my pressure cooker.

Upon completion, remove the cold water and replace with vegetable, low sodium or salt-free beef or chicken stock, season according to taste.

Turn your heat source to medium heat; cover and close your pressure cooker; let the steam cook your chick peas, until tender until the skin comes off, this is when you know your chickpeas have softened.

Let stand and replace the cover; turning off the heat source, until most of the skins rise to the top; use a slotted spoon, sift out and discard the skin.

I sort through this process, while watching television or listening to music, making the event less monotonous. After the peels/skins are removed I slow cook again, in my pressure cooker making sure that the chickpeas are soft,like the consistency of properly cooked potatoes.

Then, place the cooked chickpeas, with the same broth, into an electric blender.

I then add a cup of fresh spinach, (optional) 2 cloves of peeled, and roasted garlic, a few teaspoons of sea salt, a pinch of garlic salt, a pinch of cumin powder, a teaspoon of paprika, a pinch of parsley flakes, a pinch of oregano, a few springs of fresh cilantro, finely chopped using the leaves only, roasted red peppers.( I always utilize fresh red, yellow or green peppers or lemon zest from fresh lemon,careful not to include the juice.) I serve my hummus on colorful, red plates or small individual portions to be enjoyed as a quick, yet hearty and healthy side dish or meal accompaniment.

Hummus is best enjoyed hot, and served with slices of toasted and sliced baguette bread or warm flat bread, leave condiments such as olive oil, smoky paprika or ground cumin close to your hummus dish for easy access for your guests. I enjoy serving individual plates of hummus with a sprinkling of paprika and topped with olive oil, and green lime zest or yellow lemon zest.

I enjoy learning from you and from others offering me knowledge continuously!

https://youtu.be/LLHa8-c1vlc