In the past, we’ve discussed several key tips for keeping your health in check while still enjoying your family barbeque or picnic. While it’s easy to reach for unhealthy choices, whether due to cravings or social conform, it’s crucial that you try to avoid treats and appetizers loaded with chemicals, preservatives, hydrogenated oils, or refined sweeteners. Reaching for bean-dip appetizers, such as hummus, is definitely better than deep-fried snacks, or cheese and crackers. Hummus is loaded with health benefits and will balance your blood sugar, thus reduces your cravings.
With chickpeas being the star of the show in hummus, it explains why you have satiety for hours after consuming. Chickpeas are extremely healthy for your physical and mental wellbeing. They are loaded with dietary fiber, protein, folate, magnesium, iron, copper, and zinc. Moreover, chickpeas improve your digestion, reduce your risk of cancer, balances blood sugar levels, and improve your cardiovascular health as well. Best of all, chickpeas taste amazing, whether alone or blended up into hummus. Adding extra virgin olive oil boosts benefits for your cardiovascular system, your cognitive health, your digestive health, and your blood sugar levels, too. Extra virgin olive oil is one of the best oils to consume, and one I advise in every household. It’s one of the Sunnah food items I discuss thoroughly in my book, Sunnah Superfoods. It’s crucial to note that it’s best to consume extra virgin olive oil raw, or with very low-heat cooking, as it has a low smoke point and can lose many benefits if cooked on high heat.
This roasted red pepper dip is the perfect combination of grilled or roasted vegetables, along with a delectable dip to meet your summer cravings. The roasted red peppers not only give it a delectable taste of sweetness but give the hummus an appealing color.
Enjoy this at your next family gathering alongside your grilled meat, seafood, or as a dip with freshly-cut vegetables.
3 cups chickpeas
1 small red onion (or 2-3 cloves garlic)
1 cup red bell peppers, sliced into 2-3-inch cuts 2 tablespoons extra virgin olive oil
1/3 cup lemon juice, freshly squeezed
¼ cup water, cold
1-2 teaspoons Himalayan pink salt
½ teaspoon rosemary, ground
½ teaspoon cumin, ground
1 teaspoon dill
1/3 cup tahini paste (ground sesame seed)
3-4 tablespoons extra virgin olive oil (garnish)
1 bunch fresh parsley (garnish)
If oven-roasting your bell peppers, preheat your oven to 375 degrees Fahrenheit.
Meanwhile, wash and chop the parsley. Set aside.
Roast the red bell peppers in a single layer on a baking sheet for 15-20 minutes or until very tender. You can also grill them outdoors for an even better taste.
Place the oil, lemon, water, spices, and onion in your food processor. Pulse until liquefied.
Add the chickpeas and tahini paste. Pulse until smooth and well incorporated. You may need to stop and scrape down the sides and pulse again.
Transfer the hummus to a presentable serving platter. Drizzle with extra virgin olive oil and chopped parsley.
Serve with fresh vegetables or grilled meat at your next picnic or barbeque social. Enjoy!
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.