This post was sponsored by Simple Mills. Thanks for supporting the brands that make this blog possible!
Mmmmm hummus. It should be it’s own food group, right?
Whenever I need a satisfying snack, hummus is my go-to. That combination of fiber and protein-rich garbanzo beans and yummy fats always takes care of my hunger. And it’s one of those foods I never get sick of. Pretty much every other snack I go through phases with, but hummus I always come back to, probably because there are so many flavors to choose from, so it’s hard to get bored.
Every time I go to the grocery store I get a different flavor of hummus. Like, I’m pretty sure I’ve tried them all. And since hummus is so easy to whip up at home, I also love to experiment with new flavors in my own kitchen, like this spicy and smoky one made with harissa paste.
Have you ever used harissa paste? It’s one of those “trendy” ingredients right now, according to the people whose job it is to set food trends (whose job I am extremely jealous of). Harissa is a North African condiment made from roasted peppers and chilies blended with spices, garlic and oil. I love to use it to roast vegetables, season meats, or mix with yogurt to create an easy dipping sauce.
The other benefit to making hummus at home is that you’re able to use my super secret tip for super smooth and creamy hummus that I’m about to share – taking the skins off the chickpeas! Simply pour the drained chickpeas into a clean kitchen towel, and rub it together to loosen the skin, then pick the skin away. It does take a little extra time, but it’s kind of meditative if you have a few extra minutes to spare.
Because I am basically a monster, I have been known to eat hummus with a spoon. But you, my dear reader, are likely a civilized human being, who enjoys dipping other tasty things into your hummus. Might I suggest Simple Mills new sprouted seed crackers as a socially appropriate vehicle for hummus? Made with a blend of sprouted seeds, including hemp, chia, and sunflower, cassava and tapioca, and herbs and spices for seasoning, these crackers have the perfect amount of crunch. Crunchy crackers > buttery crackers IMO. I also love the nutty flavor you get from the sprouted seed blend. Plus, if you have celiac, Simple Mills crackers (and other products) are gluten free. I have a few clients right now with celiac, and they are basically in a Simple Mills fan club.
Plus, just like grocery store hummus, there are lots of different flavors for you to enjoy and keep you from getting bored. I paired this harissa hummus with their original and garlic and herb. There’s also everything flavored, which I love to snack on with cream cheese and smoked salmon or sardines (which I secretly love), and jalapeno, which I eat with guacamole. Order a box online, or you can find it at most grocery stores, including Whole Foods, Earth Fare, Publix and Kroger, and my favorite little local spot here in Columbia, Rosewood Market and Deli. Find out where to purchase Simple Mills near you using their store locator.
While you’re there, pick up Simple Mills cookies too! They’re one of my favorite snacks, especially paired with almond butter and banana slices. When I was at FNCE, I went to a luncheon sponsored by Simple Mills and enjoyed a big ‘ole bowl of my friend Alexis’ pumpkin cheesecake dip with their snickerdoodles and I can’t wait to whip it up again!
1 can chickpeas, drained and rinsed
½ cup tahini
Juice of ½ lemon
1-2 tablespoons harissa paste
2 cloves garlic, minced
¼ cup water
2 tablespoons olive oil
Place chickpeas on a clean kitchen towel. Wrap up and lightly rub together to loosen skins. Pick away and discard most of the skins.
Place chickpeas, tahini, lemon, harissa, and garlic into a food processor. Blend, streaming in water and olive oil, until smooth and creamy, scraping down sides as needed. Season with salt to taste.
Serve with Simple Mills sprouted seed crackers.
More dips to pair with Simple Mills sprouted seed crackers: