lemon cilantro hummus

I am up to my ears in cilantro!  It is growing so fast and we can’t eat it fast enough!  I wish I could say the same is true for the rest of our veggies but something has been munching on the beans, red leaf lettuce and kale :(

I’ve been adding cilantro to salads, juices and soups but today I decided to throw it in hummus instead.  Hummus is so easy to make at home!  Not to mention it’s a lot cheaper!  Traditional hummus uses tahini, which is ground sesame seeds.  To most, sesame seeds are just “decoration” on bagels but they carry a lot of nutritional benefits.


Sesame seeds are believed to be one of the oldest foods dating back to prehistoric times.  Egyptians used sesame as medicine around 1500 B.C. and the oil was considered sacred.  Sesame seeds were first introduced to the United States in the 17th century.  They contain fiber, monounsaturated fats, minerals (iron and calcium) and a  lot of protein including the amino acids methionine and tryptophan.

However, the superstar of sesame seeds are lignans, an antioxidant that inhibits cholesterol to be manufactured in the liver as well as reducing the absorption of cholesterol from the diet.  This is good news for those who have high cholesterol!

Also, in Chinese medicine sesame seeds are believed to increase milk production in breastfeeding mothers.

Sesame seeds can be added to salads, granola, baked goods or in the form of tahini which is great in hummus and salad dressing.

cilantro lemon hummus1

Lemon Cilantro Hummus

1 can chickpeas

1/2 cup packed cilantro leaves

1/4 cup liquid from canned chickpeas

1/4 cup olive oil

juice from one lemon

3 heaping tablespoons tahini

1 large garlic clove

salt and pepper to taste

cilantro lemon hummus

-Reserve 1/4 cup of liquid from canned chickpeas.

-Drain and rinse chickpeas and place in a food processor with the rest of the ingredients.

-Blend until smooth, occasionally scraping down sides.

-Add salt and pepper to taste.

cilantro lemon hummus2

Somebody really like wearing it…I mean eating it!


curried sweet potato hummus

Sweet Potatoes are a budget friendly way to get your daily dose of goodness!  They come packed with an abundance of potassium, beta-carotene, vitamin E and C.

curried sweet potato hummus5

Potassium helps regulate blood pressure by ridding the body of excess sodium and regulating the heartbeat.  It is also an electrolyte, which maintains fluid balance in the body.

Beta-Carotene is a powerful antioxidant that protects and repairs cells.  It is great for vision health and may prevent macular degeneration.

The vitamin E and C are responsible for the sweet potato’s title of “beauty food” making for glowing skin and vibrant hair.

We’ve been really enjoying this version of sweet potato hummus!  Hummus is a great addition to a meal secondary to its high protein and fiber content.  It’s a nice alternative to plain hummus!

 curried sweet potato hummus1

Curried Sweet Potato Hummus

2 sweet potatoes

1 can chickpeas, rinsed

5 tablespoons tahini

1 tablespoon toasted sesame oil

1 teaspoon curry powder (more if you like a strong curry flavor)

½ teaspoon pink Himalayan sea salt

juice from ½ lemon


Peel and cube sweet potatoes, drizzle with olive oil and sea salt.

Place in a 375 oven for 45-60 minutes (or until tender).

When cooled, blend sweet potatoes in a food processor adding a tablespoon of water at a time until a smooth consistency is achieved.

Add chickpeas, curry powder, lemon juice, tahini, sesame oil and sea salt.  Blend until smooth, slowly adding water as needed.

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Great for dipping with vegetable sticks or try making collard wraps!

 curried sweet potato hummus

De-stem a large collard leaf, place a couple tablespoons of hummus in the center, add sliced veggies such cucumbers, peppers and carrots.  Roll like a tortilla wrap and Enjoy!

 collard wraps, curried sweet potato hummus

It’s been a hit with Noah too!  He’s been eating it for breakfast, right off the spoon!

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crispy bbq chickpeas

crispy bbq chickpeas

Yesterday while driving home from Western Mass I got a little hungry and happened to stumble upon a Whole Foods Market or as my brother calls it, “Whole Paycheck.”  Ok, I’m lying…I planned out my route to drive by one but that’s what I told Shaye because he knows I will spend our entire savings there!  I know a lot of people hate Whole Foods Market for various reasons, but for a “nutrition nerd” like myself its pretty much heaven!  I can spend HOURS and way too much money in there!  I restrained myself this time and left with these two goodies…


The chickpeas were so good and at only a couple hundred calories and a TON of fiber I didn’t feel bad about finishing the whole bag!

Chickpeas contain a lot of soluble fiber, the type of fiber that naturally lowers cholesterol.  They have a low glycemic index and are loaded with protein.  The combination of fiber and protein keeps you full longer which can aid in weight loss.

Today, I tried to recreate this delicious snack, I think I came close!  I used canned garbanzo beans but if you want to make your own, more power to you!  Read the label on the BBQ sauce because certain brands use high fructose corn syrup.  Try to find one that doesn’t!

crispy bbq chickpeas

Crispy BBQ Chickpeas

2 cans garbanzo beans

1/3 cup BBQ sauce

a few glugs of olive oil

a pinch salt & pepper

crispy bbq chickpeas

Heat oven to 400 degrees.

Line a baking pan with parchment paper, this makes for easy clean up!

Drain, rinse and lightly blot chickpeas with a paper towel.

In a large bowl, drizzle olive oil and mix in BBQ sauce.  Add salt & pepper to taste.

Transfer to baking pan and place in the oven.

Bake for one hour, stirring every 20 minutes.

crispy bbq chickpeas

Everyone’s oven is slightly different so keep an eye on them. Be careful they don’t burn!  I didn’t think it would take a whole hour for them to get crispy, but they were well worth the wait!

this guy thought so too!

this guy thought so too!