The Mindful Epicurean

As the seasons are changing and we are slowly heading into Spring, I have been looking for a few afternoon snacks that are a bit lighter and healthier.

Hummus is absolutely one of those amazing and healthy snacks that can be served with so many different things.

It originated in Syria in the 13th Century and is extremely popular in Middle Eastern Cuisine served as a dip, with pita, vegetables or crackers. It also super healthy and supports blood sugar, lowers cholesterol and eases inflammation.

The trick to homemade hummus is to be sure you use the freshest ingredients. Bright and sweet lemons, a good Tahini (I use Ziyad)

and quality olive oil.

I really like Fillipo Berio Extra Virgin Olive Oil for my everyday use. I try to buy the larger cans when they are on sale since the oil lasts and maintains its flavor and quality longer when stored in a tin can versus plastic or glass.

Now, I will admit that I use canned chickpeas. I realize I could be dehydrating and cooking my own, but in the case of a quick afternoon snack, canned works just fine.

You do want to be sure to rinse and drain your chick peas really well.

I am paying a little tribute to the NCSU Wolfpack by using my red colander today. If you don’t understand the reference, you can read about it here.

I have a fun sea salt to use, which is sold by this great local company called Atlantic Beach Salt, Company. They actually extract and cure sea salt from the ocean right offshore here in North Carolina. It is super cool and the sea salt is outrageously tasty.

After blending all ingredients to desired consistency and adding cold water as needed, you end up with a beautifully smooth, creamy and slightly tangy sesame dip.

I topped the hummus with pitted kalmata olives, chopped parsley and a squeeze of lemon before serving alongside raw sugar snap peas, carrot chips and cucumber spears.