Hummus is a healthy, savory snack — which is great for me, because I have been trying to eat a little better since the Thanksgiving/Christmas holidays!! Although the olive oil and tahini are high calorie ingredients, hummus is packed full of healthy fat that keep your brain and heart healthy. The chickpeas are full of protein and fiber, which helps aid in digestion and keeps you full. The tahini (ground sesame seeds) is a great source for the amino acid methionine.
I have made a few variations of hummus, which are all delicious, but lately I have wanted to jazz it up a little bit. Which means looking in my refrigerator to see what I could throw in with the hummus. I eyed the capers and jalapenos. I love capers. I love all things spicy. I figured the pairing would be a match made in heaven.
And I was right.
I blended the ingredients in a food processor, and a couple minutes later, I had a perfect, fresh hummus recipe! It was really good, too! The capers, which when eaten individually are incredibly bright, are somewhat muted by the bold flavor of the chickpeas and tahini. Next time, I may even add a little more, but they did provide a nice tart undertone in the dip. Half a jalapeno gave it a small amount of spice, without overpowering the palette. If you really like spicy foods, you could add a whole jalapeno, or completely omit it, if you don’t.
As a child, I was never into celery (or most vegetables, for that matter), but lately I have really begun to appreciate its crisp, fresh and somewhat bland taste. It works well as a vessel for a dip! I cut up a stalk of healthy, almost zero-calorie celery to go with my hummus. It is the perfect, healthy and filling snack!
And because I love you guys, I wanted to share one of my mom’s food-storage secrets:
To keep celery crisp and fresh, cut the tips and ends off the celery and store in a glass of water in the refrigerator. Flip it every 24 hours or so to keep the ends fresh. An added bonus, it is incredibly easy to grab and eat when you’re in a hurry, making it more likely that you’ll eat it, instead of a bag of unhealthy chips.
- 1 15-oz can Garbanzo (Chickpea) beans (reserve the liquid)
- 2 tbsp Tahini
- ½ cup olive oil
- 2-4 tbsp reserved bean liquid
- 4 garlic cloves, peeled
- Juice from ½ lemon
- ½ jalapeno, stem, seeds and membrane removed
- 2 tsp capers
- Add to a food processor: garbanzo beans, tahini, and olive oil. Process until well incorporated. Add 2 tbsp of garbanzo liquid, blend, and add the other 2 tbsp if necessary. Add remaining ingredients until well blended and fully incorporated.
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