One of my favorite snacks is hummus with carrots sticks and whole grain flat-bread. My kiddos also love hummus rolled in a wrap with shredded veggies. For years, I’ve bought store brand hummus and recently made the switch to making my own thanks to my new food processor 🙂
Here are the basic ingredients:
- 12 oz of garbanzo beans drained ( canned or soaked and cooked dried beans)
- 1 tbsp. tahini (sesame paste generally found in the natural food section with the nut butters)
- juice of half a lemon
- 3 cloves of roasted garlic
- 2 tbsp. olive oil
- 1 tbsp. filtered water
- 1tsp. cumin
- salt and pepper to taste
It’s really very simple. Just combine all the ingredients listed below in the food processor and blend until you get a nice creamy consistency.
I also love making a sun dried tomato hummus. I use about 4-5 sun dried tomatoes from a jar in oil and minus the cumin.
Feel Good About Including it in Your Pregnancy Diet
One tablespoon of hummus contains a little over 1 gram of protein. Protein is an essential nutrient during pregnancy to support your baby’s growth. The same serving of hummus also contains almost 1 gram of dietary fiber. During pregnancy, dietary fiber contributes to a decreased risk of constipation which is very common in the third trimester. Most importantly, a serving of hummus contains folic acid which is crucial to reduce your baby’s risk of being born with neural tube defects. Hummus also supplies you with a good amount of iron, zinc and potassium.
Eat with fresh veggies and flat bread or spread on your next wrap. Enjoy!