According to the Washington Post, if you can’t eat a balanced meal right after a workout, you should aim for a snack with some protein and complex carbs to refuel and keep fatigue from setting in. Spread some of this hummus on whole-grain pita bread, maybe with a slice or two of avocado and a splash of hot sauce if you have it handy, for a quick and easy power up after your power walk.
Cilantro and cumin give this hummus a decidedly southwestern spin. Serve it with whole grain tortilla chips or, better yet, fresh veggies for some excellent snacking. Garnish with a splash of hot sauce for a little extra color and to punch the flavor up a notch.
Tip: If you need to make this in a hurry, swap the dried out for 2 cups of canned chickpeas.
Servings: 6 (166 G)
Prep Time: 20 min.
Cook Time: 9 hours
- ⅔ cup dried chickpeas
- 3 cups water
- 2 cloves garlic
- 1 bay leaf
- ¾ tsp. salt, divided
- ½ tsp. cumin
- 3 Tbsp. chopped fresh cilantro
- 3 Tbsp. lime juice
- ¾ cup sliced green onion
- 1 Tbsp. olive oil
- Soak chickpeas in cold water overnight. Rinse and drain.
- In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and ½ teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender (50-60 minutes). Drain and discard the bay leaf, reserving the garlic and ½ cup of the cooking liquid.
- In a blender or food processor, combine all ingredients except reserved cooking liquid. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.