Hello my name is Beth and I am a hummoholic. I seriously have a problem, I can’t stop eating hummus. I make it about every week and eat it on sandwiches, with tortilla and pita chips, with veggies like chopped peppers or cucumbers and at times just with my fingers.

Lots of people ask, “Is hummus good for you?” Even though hummus has a lot of fat, it is good fat, the Omega 3, which is commonly found in fish and flaxseed. Omega 3 is great for your heart.

Hummus also contains important nutrients, such as iron, manganese, vitamin B6, vitamin C, and copper. Hummus has a low glycemic value, that means that it does not jack up your glucose levels swiftly, leaving your feeling full for a longer period of time. (brighthub.com)

With midterms burying me up to my neck, I find hummus to be the healthiest and easy yet delicious food to eat on-the-go. Here are some recipes to get your hummus craving on.

Traditional Hummus

-1 can (15 ounces) chickpeas

-1 tbs minced garlic

-1 tsp lemon juice

-1 tsp ground cumin

-1/4 tsp ground red pepper (aka cayenne)

-1/4 tsp salt

-1 tbs olive oil

1. Open the can of chickpeas and drain them, saving ¼ cup of the juice.
2. Add all spices, chickpeas and chickpea juice into the food processor.
3. Blend that baby until it is a smooth texture.
4. Brace yourself.
5.  Eat and try not to look like a fat kid because it is so good you will inhale it.

You can tweak this to make different kinds of hummus too to suit your palate. These will stay good in the fridge for about a week.

Roasted Red Pepper Hummus

Make the traditional hummus and add a roasted red pepper. This is amazing on a BLT or to eat with sliced cucumbers.

How to roast a red pepper:

1. Take a red pepper and cut it in half (hot-dog style) and take out all the seeds.
2.  Wrap the skin of the red pepper halves in tin foil.
3.  Place into a broiler until it is soft.
4. Let it cool. (unless you like burning your hands)
5. Peel the skin off of the red pepper.
6. Done, just add this to the traditional hummus mix in the food processor and blend away

Black Bean Hummus

Use the recipe for traditional hummus but substitute the chickpeas for black beans. It is super yummy if you garnish with fresh chopped cilantro. Serve on a southwest chicken wrap or with tortilla chips for a delicious south of the border kick.

Garlic Hummus

Use recipe for traditional hummus, double the amount of garlic. Use to ward off vampires or serve with my delicious pita chips, recipe for that follows.

Hummole

So, two types of dip are amazing in my not-so-humble opinion: guacamole and hummus. If they had a baby, it would be this amazing zip. Serve this one with blue corn chips. Mmm. This only keeps about 2 days.

-1 medium avocado

-1 can (15oz) chickpeas

-1/3 c chopped red onion

-2 cloves minced garlic

-3 tsp lemon juice

-1 tsp hot sauce

-1 tsp ground cumin

1.  Open the can of chickpeas and drain them, saving ¼ cup of the juice.
2.  Cut the avocado (hot-dog style) and take out the pit and peel off the skin so you just have that gorgeous green inside.
3.  Add all ingredients together including chickpea juice into the food processor.
4.  Blend it soo good.
5.  Serve. (I like to refrigerate for a touch because I like this one better when it is really cold.)

Super Easy Pita Chips

I really don’t know how long these will stay fresh after you make them. They are gone within 24 hours after I make them.

-2 pitas

-1 tsp ground cumin

– ½ tsp paprika

-1 tsp garlic powder

– ½ sea salt

-cooking spray (like Pam)

1.  Take all the spices and blend them together in small bowl, set aside.
2. Cut the pita in half and then into strips.
3. Place the pita slices on a tin foil covered cookie sheet.
4.  Spray pita slices with cooking spray so that they are coated, not dripping. (I am not micromanaging, this is important)
5. Sprinkle the spice mixture onto the pita slices. I like to use all of the seasoning but some people are weak and are just weaklings.
6. Place the pan into the broiler for about 3 minutes.
7. Let them cool on a drying rack.