I couldn’t be more thrilled to have author, speaker and media darling Keri Gans, RD, guest blog on Robinsbite today.  Hummus is only one of her loves–she is also a devoted yogi, a lover of dogs and an extreme social media junkie. Check out her new book The Small Change Diet and pick up your copy today!

My Love Affair With Hummus…

Was it love at first site? I don’t think so.  I liked it, initially more as a friend, someone to occasionally hang out with it at parties. Gradually though I became infatuated with it. So many flavors to choose from and so many different ways to eat it, I couldn’t get enough. I started introducing it to my patients, friends and family. Now many years later my infatuation has turned into a solid relationship of which I am happy to report I am never bored.

Funny thing is, I have never made hummus from scratch. I know it can be really easy but I sometimes get rather lazy in the kitchen so I just buy it.  The main ingredient in hummus is chickpeas. Also known as garbanzo beans, chickpeas are full of health benefits. They have no saturated fats or cholesterol and also contain high levels of protein. Some studies have shown that chickpeas may fight the build up of cholesterol in blood vessels and help control blood sugar levels.

Other basic hummus ingredients include garlic, salt, lemon juice and olive oil. Olive oil provides health benefits because it is high in monounsaturated fat and studies have shown that, in moderate amounts, it can help maintain heart health by regulating cholesterol.

With so many different types of hummus available in the stores I sometimes have difficulty choosing which one to buy. I go through stages; lately my favorite is black bean. Over the past years other favorites have been roasted red pepper, edamame, horseradish, and artichoke.

Some of the ways I like to eat it:

o   Instead of mayo in egg salad (I use egg whites only and regular hummus)

o   Instead of cream cheese on toast (whole wheat toast spread with black bean hummus, topped with scrambled egg whites and tomato)

o   Instead of cream cheese for bagels and lox (scoop whole wheat bagel and add hummus and lox and a little avocado)

o   Instead of but
ter in a baked potato (black bean hummus and a drop of low-fat sour cream)

o   Instead of cheese or mayo on a sandwich (on a turkey burger, veggie burger, or turkey sandwich)

o   Instead of cream in “penne alla vodka” (1 heaping TBSP plain hummus added to tomato sauce)

o   And of course always great with raw veggies and whole grain crackers.

Hummus really is the perfect partner. It’s flexible and adaptable, goes so well with others and yet secure enough to stand on its own. But the more I think about it….so is avocado….hmmmm? J