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Hummus Three Ways

Updated: Jul 6

My family loves hummus. My oldest child ate tomato basil hummus as a baby nearly every day. It is on regular rotation at our house as an after-school snack. It's just so creamy and delicious, right?

So when I had to think of Healthy Foods for 2019 to present at KBAK this last week, I decided to go the hummus route. I know I am constantly talking about meat up in here, and I stand by my assertion that most women do not get enough protein. However, plants are the second most important dietary tier. I can eat roasted broccoli nearly every night of the week, but I crave variety now and then, just like the next girl.

I made the first two hummus recipes on the morning show, and then came home and was talking to my mom about them. She introduced me to the third recipe, so I thought I would pass it along to you. Please oh please send pictures after you make these recipes. I want to know if you liked them as much as I did!


1) Roasted Beet Hummus

This one is my fave. The color is so rich and the flavor is so deep. I served it on cucumber slices one day, and ate it for lunch today on top of some butternut squash. You can eat it out of the bowl, though!

2 fist-sized beets or 4 smaller beets, cubed

2 tbsp tahini

5 tbsp fresh lemon juice

1 tsp minced garlic

1 tbsp cumin

1 tbsp lemon zest

1 tsp salt

1/4 tsp pepper

Heat your oven to 400 degrees. Cook beets for 30 minutes, or until tender. Remove from oven and allow to cool. Add all ingredients to a food processor and whirl until smooth. Serve on crudites or rice crackers. Or butternut squash, if that's your jam.

It may seem like there is a lot of lemon and cumin. Believe me, you want it all!

2) Chocolate Hummus

I kid you not. Chocolate hummus. I let my kids and husband try some and Beau told me, "your brownie batter needs more flour".

'Cause it tastes like brownie batter.

You are welcome.


1 can black beans, drained

1/4 cup cacao powder (cocoa powder is fine!)

2 tsp vanilla extract

1/4 cup maple syrup (or 3 tsp stevia)

1/4 tsp salt

optional:

2 tbsp natural nut butter

Whirl all of the ingredients in a food processor. Serve with apple and pear slices, and banana rounds. Or eat with a spoon. Yummy.

Note: you can use garbanzo beans with the chocolate hummus, and I did for one batch. However, I had to peel each bean individually to make it smooth and creamy. If you are a busy mom, I suggest going the black bean route.

3) Spicy Pea Hummus

This is courtesy of my mama, a lifelong plant devotee.



1 cup peas

1/2 cup cilantro

1/2 cup tahini

2 tbsp olive oil

2 tbsp lemon juice

3/4 tsp salt

2 tsp minced garlic

1/4 cup warm water



Whirl all ingredients in a food processor. Add more warm water if needed to thin out hummus. Serve with veggie sticks or rice crackers. It would also be nice on top of chicken!

It's easier to eat more good food than it is to eat less bad food. Use protein and veggies to crowd out cravings for food that does not nourish your body or brain. These recipes are a great place to start for moms, husbands, and kids.

The best part is, none of these recipes take more than 5 minutes to make. Bon Appetit!

To your health,

Jennifer




jennifer

woodward

NUTRITION

jennifer woodward

Soothe your Gut

Speed your Metabolism

Stabilize your Hormones

NUTRITION

ANWCB Board Certified 

Board Certified Functional Wellness Coach

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NOURISHING WOMEN WORLDWIDE

Functional Diagnostic Nutrition® health coaches do not diagnose, treat, prevent, or cure any disease or condition.  Nothing we share with our clients is intended to substitute for the advice, treatment or diagnosis of a qualified licensed physician.  Functional Diagnostic Nutrition® (FDN) Practitioners may not make any medical diagnoses or claim, nor substitute for your personal physician’s care.  It is the role of a Functional Diagnostic Nutrition® Practitioner to partner with their clients to provide ongoing support and accountability in an opt-in model of self-care and should be done under the supervision of a licensed physician.

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