Brace Yourselves: Hummus is Taking Over the World
There’s a new healthy-food overlord dominating the nation and it’s... the humble chickpea. In response to the growing demand for hummus, tobacco farmers in Virginia are planning to plant chickpeas (aka garbanzo beans) alongside their tobacco crops, just in case there’s a chickpea shortage due to weather where the beans usually grow — the Pacific Northwest.
This trendy investment from farmers could mean a big bonus for us consumers: new varieties of the chickpea, which means more delicious choices for the low-fat, high-protein hummus we use as a nutritious dip today. The stuff is also a healthful snack for kids.
Lemon Basil Hummus Dip
Prep Time: 10 minutes
1 can (about 15 ounces) chickpeas (garbanzo beans)
1/2 cup loosely packed fresh basil leaves
1 clove garlic, peeled
1 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp. ground black pepper
1 tsp. soy sauce
Whole-wheat toasted crackers
1. Drain the chickpeas, reserving 1 tablespoon of liquid. Rinse the chickpeas with cold water and drain well in a colander.
2. Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, black pepper, and soy sauce into a food processor. Cover and process until the mixture is smooth.
3. Serve with the wheat crackers for dipping.