It’s snack time. Drop the processed protein bar, put down the bag of chips, & say hello to your new favorite snack: garlicky hummus served with crudités (or crackers). Hummus is one of our favorite snacks because it packs in lots of plant protein, is satisfying and filling, and can be a way to get more vegetables and fiber into your diet. Hummus is made from chickpeas. According to the USDA, in just 1 cup of boiled chickpeas there is about 15g of protein; which is great because, as the Cleveland Clinic explains, only a “certain amount of protein (25 to 35 grams) can be absorbed and used at once. It’s a good idea to eat smaller amounts of protein throughout the day, rather than a lot at one meal.” The Cleveland Clinic also explains that “protein takes longer to digest than other types of nutrients, so it can keep you satisfied for longer.”
Pairing your protein-rich hummus with fresh vegetables like cucumber, radish, celery, or carrot will add even more nutrient density to the snack and add fiber to your diet, which is key to healthy digestion. You can make this recipe and store it in the fridge for a few days to snack on throughout the week.
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Ingredients
- ⅓ cup good quality tahini
- 2-4 tablespoons cold water — more if needed, depending on desired consistency
- 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ¾ teaspoon fine sea salt
- 2 medium cloves of garlic, peeled & smashed
- 2-3 tablespoons lemon juice — more if needed, depending on desired flavor
- 1 15 oz can chickpeas, rinsed and drained
Method
- Add all ingredients into a food processor
- Blend for 3-4 minutes
- Add more water if too thick & blend to your desired consistency
- Serve with raw vegetables and enjoy!
Get super helpful articles like this for free with the award-winning best-in-class AGEIST weekly magazine here.
