Let’s face it, stay-at-home orders during COVID-19 have us eating way more food. That might include way more junk food.
This week, KCRW’s Evan Kleiman has a recipe for a healthy snack alternative: hummus.
Unlike typical store-bought puréed hummus, hers has a textured twist. It features whole garbanzo beans.
“It’s protein in a different form,” she says. “So many of us have gotten used to buying industrial hummus that we have forgotten how absolutely luscious homemade hummus is.”
The dish is a mixture of warmed garbanzo beans (either freshly cooked or canned) and homemade tahini.
Key to a good tahini, Kleiman says, is to slowly add cold water to the sesame seed-based paste, and add garlic or lemon to taste.
She also recommends Tamimi’s green chili sauce, made from jalapeno and serrano peppers, lemon juice, white wine, parsley and crushed garlic.
— Written by Danielle Chiriguayo, produced by Alex Tryggvadottir