It’s only been recently that I’ve come to appreciate the awesome that is hummus. Now that I’ve started, I want to explore it all. The world of hummus. How, you ask, did this come to be? To start, I never actually liked hummus before. But I’d never really tried homemade hummus and then I was the parent helper at a Cub Scout meeting…we made hummus…I couldn’t encourage the kids to try if I wasn’t going to… and to my shock, I loved it. Around here, we call this Cub Scout Hummus, but it’s really a simple tahini hummus. We love it with carrots and pretzels, although pita crackers are pretty great with it too!
This tahini hummus recipe is brought to you as part of an Ambassador partnership with CansGetYouCooking.com and the MomitForward network. Opinions are my own.
One 15-oz can of Chick Peas / Garbanzo Beans
1/4 c fresh lemon juice (you can use the bottled too)
1/4 c sesame tahini
1 small clove garlic, minced
1/2 to 1 tsp kosher salt (we use sea salt) to taste
2 TBSP Olive Oil (+ more to taste)
1/2 tsp ground cumin
2-3 tbsp water
blender or food processor
In blender or food processor, combine tahini and lemon juice. Process 1 minute
Scrape sides down and process an additional 30 seconds
Add cumin, garlic, drained chick peas, lemon juice and olive oil, process 45 seconds
Add salt and any additional olive oil to taste.
Serve with carrots, pretzels, pita crackers, etc.
Canned foods can be a hallmark of a healthy diet. Yes, I’m serious. Hummus is chock full of protein and nutrients- and it’s quick and easy to prepare. Toss some in a little container with some veggies to dip and you’ve got yourself a super-healthy snack to keep you going through the day. Chick peas/Garbanzo beans are one staple you will always find in our cantry!
- Canned produce is on par nutritionally with fresh and frozen varieties, and in some cases even better (Check out CansGetYouCooking.com for more info)
- Studies conducted by researchers at Michigan State University, UC Davis and Oregon State University all concluded that canned foods have similar (or better) nutritional profiles as their fresh or frozen counterparts.
- People who frequently eat canned foods may have healthier diets than people who don’t.
- An analysis of NPD data shows that adults and children who ate 6+ canned food items over two weeks were more likely to meet or exceed their recommended daily allowance for 17 essential nutrients than those who ate 1-2 canned food items over the same two-week period.
- Canned foods play a big role in helping registered dietitians help their clients (and themselves) eat healthy, balanced diets.
- According to a recent survey, registered dietitians (RDs) rate canned foods as important in helping both themselves (81%) and their clients (89%) to prepare nutritious, convenient and affordable home cooked meals.
Still wondering about why canned? Check out these 4 reasons to eat canned food.
- One 15-oz can of Chick Peas / Garbanzo Beans
- ¼ c fresh lemon juice (you can use the bottled too)
- ¼ c sesame tahini
- 1 small clove garlic, minced
- ½ to 1 tsp kosher salt (we use sea salt) to taste
- 2 TBSP Olive Oil (+ more to taste)
- ½ tsp ground cumin
- 2-3 tbsp water
- blender or food processor
- Drain beans
- In blender or food processor, combine tahini and lemon juice. Process 1 minute
- Scrape sides down and process an additional 30 seconds
- Add cumin, garlic, drained chick peas, lemon juice and olive oil, process 45 seconds
- Add salt and any additional olive oil to taste.
- Serve with carrots, pretzels, pita crackers, etc.