Healthy, Easy Hummus
This is A'ok on all phases of the Cleanse and 24 Day Challenge. I eat mine with celery or baby carrots. Feel free to scoop it with the veggie of your choice.
This is A'ok on all phases of the Cleanse and 24 Day Challenge. I eat mine with celery or baby carrots. Feel free to scoop it with the veggie of your choice.
- Carbohydrate 100.398747437486 g
- Cholesterol 0 mg
- Fat 8.75288756393679 g
- Fiber 19.1482103957354 g
- Protein 22.0613974999983 g
- Saturated Fat 1.01785507519231 g
- Serving Size 1 1 Serving (441g)
- Sodium 1431.80060000002 mg
- Sugar 81.2505370417503 g
- Trans Fat 1.26493050003722 g
- Calories 559 calories
Step-by-step
- In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil.
- Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
- Experiment with different spices and ingredients.
- I sometimes add a couple jalapenos.
Distinguishing Purees from Dips
Unlike raw purees that rely on heavy dairy or mayonnaise bases, authentic bean dips derive their body entirely from starch and mechanical emulsification. While many cooks attempt to rush this process by dumping all liquids in at once, adding the reserved bean canning liquid gradually prevents the mixture from splitting. Achieving a velvety mouthfeel requires running the food processor continuously for at least three minutes while streaming in oil.
The Science of Garlic Mellowing
Crushing raw garlic cloves before they hit the processor blade releases allicin, the compound responsible for pungency. Letting that crushed garlic sit in the cumin and olive oil for ten minutes before adding the garbanzo beans softens its sharp bite through enzymatic oxidation. Whole spices ground fresh yield a brighter aroma than pre-ground powders sitting in jars.
Avoiding Common Emulsion Failures
Failing to scrape down the processor bowl frequently leads to unblended lumps of garbanzo bean skins remaining trapped near the motor housing. Over-processing at high speeds will whip excess air into the mixture, turning a dense spread into an unappealingly foamy paste. Store the finished dip in an airtight container for up to four days, bringing it back to room temperature before serving to loosen the cold fats.
