Eating More Plants Cooked at Home

by Thrive Now Nutrition

I used to eat hummus from a package. It tasted good, was convenient and I had not really considered the option of making my it at home. But these days I have discovered that dips like this popular Middle Eastern staple can be homecooked in  minutes while saving you money. I think the flavor is bigger and brighter than anything I have ever purchased in the market or sampled in a restaurant.

Cultivating a plant-based lifestyle has made me much  more courageous in the kitchen. Today, prepping healthy food fast is less of the task  that is used to be for me.  Dare I say it's kind of adventurous playfully experimenting with health recipes these days. Stocking my fridge and feezer with an arsenal of health-optimizing foods in advance of a busy week ahead turns out to be a game changer. Preparation truly is the cornerstone of health. And eating foods you love that love you back is a party. Hummus is always a welcome celebration.

Traditionally, hummus is prepared with cooked chickpeas, garlic, olive oil, fresh lemons sesame paste called tahini and salt and pepper. I stick with this classic concept and then give it a zhush.


2 cans of garbanza beans, rinsed

5 cloves of garlic, peeled, sautéed & chilled

1-2 tablespoons extra-virgin olive oil

Zest of 1 organic lemon + juice of 2 lemons

1/4 cup organic tahini (sesame paste)     

1 + 1/2 teaspoons lo-sodium tamari                

Sea salt & pepper                                               Directions: Sautee garlic cloves in olive oil to lightly brown and let garlic sit while other ingredients are being  prepped. The longer the sautéed garlic rests, the more flavor gets infused into this hummus recipe. I like to chill overnight. Rinse both cans of garbanzo beans and toss the contents into the food processor. Zest one lemon and juice two lemons. Add these to the blender bowl along with tahini and tamari. When garlic is cooled, pour contents of pan, including the garlic-infused oil in with the rest of the ingredients.

Blend to consistency you prefer. I like to pulse first, scrape sides of food processor down and then cover and then hit the ON button for 30 seconds. If you want to add additions like the sun-dried tomatoes or avocado or spices, just add and pulse.

This recipe is fool-proof.  Spread onto sandwiches or wraps, served as a dip or alongside a healthy bed of raw or stir-fried vegetables, made-from-scatch hummus is a simple way to build confidence in the kitchen while rocking some healthy fast food.

Home cooking just feels better too.

Power to the plants,