Whether you’re entertaining guests or sitting down to watch a movie, hummus is such a great snack for everyone to pick on. This Mediterranean dip is full of nutrients for your brain, it tastes delicious, and there are so many types and ways to eat it. For a brain boosting snack, I prefer to accompany my hummus with raw vegetables, as shown in this recipe from AARP’s Clinton’s Vegan Recipes. If you like garlic, definitely give this a try!
- 1 bulb garlic roasted
- extra virgin olive oil to taste
- 8 oz chickpeas cooked
- 2 tbsp tahini paste
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
- tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp fresh lemon juice
- salt to taste
- Raw vegetables for dipping (carrots, red bell pepper, haricots verts, hothouse cucumber, fennel, pencil asparagus)
- Cut 1/2 inch off the top of the garlic bulb. Place on a 9-inch square of foil. Drizzle with olive oil. Close the foil around the garlic and roast at 350° F about 40 to 50 minutes, until soft. Squeeze the garlic out of 3 cloves. Save the remainder of the bulb for other uses.
- Combine the cooked chickpeas, roasted garlic and remaining hummus ingredients in a food processor and blend until smooth. Adjust the consistency of the hummus with a little water. Season to taste with salt.
- Cut the dipping vegetables into batons (1/4-inch french fry shape). Lightly blanch the haricots verts and pencil asparagus and shock in ice water. Serve chilled.