I have a crazy obsession with hummus. In fact, I’m currently munching on a salad in a popcorn bowl with hummus and evoo as a dressing! ( I like HUGE salads, the little side salad bowl just doesn’t do it for me. )
My freshman year, I would make a big salad at the dining hall and add a generous dollop of hummus on top. Clearly, I still haven’t lost the big salad kick!!
If you are like me, you LOVE a creamy salad dressing. But, creamy dressing usually means fatty dressing ( the unhealthy fats ). Basically, you could be eating a burger that would have the same amount of fat, potentially even less fat that your salad dressing. That’s why I add this stuff to my salads, the chickpeas won’t kill your diet!
Hummus adds a creamy texture without adding unhealthy ingredients. This is my best tip for dodging the freshman 15 ( we’ve all been there ); ditch waffle night and replace it with a salad mixed with this creamy “dressing”!!
Anyways, my birthday was a couple days ago and I celebrated in Philly. My brother is spending the summer as an intern here so we helped him move in and stayed to party!
On the big day, we decided to check out a hummus place our family friend recommended called “Dizengoff”. This is an eat-in/ take out spot for hummus, pitas, and salads.
My fam and I ordered the chicken almond and cucumber fennel. We decided that our fave hummus was the chicken almond. Honestly, you can never go wrong with chicken…
After inhaling this delicious-ness, I decided that a hummus recipe was very necessary. Inspired by my freshman year salads at the dining hall and Dizengoff’s chicken almond hummus, I developed a recipe that tastes bomb on a salad, or as a dip with carrots.
Recipe
1, 15 oz can chickpeas
1 large lemon, juiced
1/4 cup tahini
1 garlic clove
2 T EVOO + extra to drizzle
2.5 T water
1 T cumin
Salt
Slivered almonds
Roasted chicken
Directions
In a food processor, combine tahini and lemon juice for a minute. Scrape the sides and bottom with a rubber spatula then blend for 30 seconds. Add EVOO, garlic, cumin, and a pinch of salt. Process for 30 seconds, scrape the sides with a rubber spatula, blend for another 30 seconds. Drain and rinse chickpeas. Add half of chickpeas, blend for 30 seconds. Scrape the sides, add the rest of the chickpeas, and blend for 1.5 minutes. Add water until desired consistency. Dress with slivered almonds and roasted chicken and a drizzle of EVOO. Store in airtight container and refrigerate for up to a week.
If you want more flavor, salt bae on more salt and/or add chopped parsley, cumin, or paprika.
Spoon this hummus on your salads to add a creamy texture; snack on it with veggies, chips, or a pita; smother it on a sandwich instead of mayo; or heck, eat it by the spoonful!!
xx hails