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Hummus Power Lunch

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    During the preparation time for my wedding day, as any other bride would, I worked out more and did some detoxing to lose weight. One of the best detox plans I came across was Nikki Sharp’s 5-Day Detox. Her detox includes a diet of 6 small vegan meals a day and drinking lots of water and green tea. Her detox introduced me to a lot of new and healthy changes which I have adopted to my everyday life. I started using a lot less salt, fats and sugars. To replace those flavor enhancers I now include more herbs into my dishes. One great recipe I learned to make at home form this detox is hummus. I’ve always loved hummus but never knew how easy it was to make myself! Though I no longer make the detox hummus version, I think I’ve perfected a few versions of this hummus myself.

    Besides the obvious, dipping raw carrots and cucumbers into the hummus, I spread hummus on toast with veggies, spoon it over chicken, and add it to my salads.

    The below recipe is more of a standard hummus but feel free to experiment by adding sun-dried tomatoes, roasted bell peppers, or any type of herb or green you have on hand!



    About The Tahini...

    When I first heard that tahini was an essential ingredient in hummus I was resistant to buy it for just one purpose so I added creamy, no sugar added almond butter and guess what, it turned out great! Tahini is a paste made from ground sesame seeds so sorta similar to almond butter...sorta. If you want to make a traditional hummus, get the tahini, if not, totes cool too!


    To Make The Hummus

    Add drained and rinsed chickpeas, the juice of 1 lemon, tahini, and fennel fronds (or any type of herb you have on hand) to a food processor or blender and blend until smooth. You will need the help of a rubber spatula or spoon to make sure it is incorporating well. Next, add the olive oil 1 tbsp at a time. Lastly, add the salt, blend and taste to see you want more salt.


    Assemble The Hummus Power Lunch

    Start with some greens (I am using a variety of greens including spinach), then add some colorful vegetables like tomatoes, cucumber, fennel slices (I had some on hand and quickly sautéed them in a pan with 1 tsp of olive oil for 3-4 minutes), chickpeas, a hard boiled egg and a spoonful of the hummus, of course! I call this a power lunch as it is high in protein due to the chickpeas in the hummus and the egg. Grilled chicken, carrots, and cabbage are also great ingredients here! I also recommend adding 1 tbsp of balsamic vinegar to the top to dress this salad, no extra oil required!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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