Smoothies & Hummus
By Ella Zegarelli
March 31, 2021
When I'm on the go, which seems like all the time, I'm either looking for something that's easy and quick to make or something I can take with me — preferably both! Here are a few of my favorite go-to "TO GOs." A smoothie in a reusable stainless cup is the perfect eco-friendly energizer for any time of the day. Hummus and something for scooping, like carrots or tortilla chips, is the healthy snack I can pack so I don't end up grabbing some vending machine or convenience store sugar snack when I start crashing!
• 1 ripe banana
• 1 ½ cups frozen blueberries or fresh blueberries
• ½ cup vanilla soy yogurt or another dairy-free yogurt
• ½ cup cold soy milk or other dairy-free milk
• 1 tbsp agave syrup
Add all ingredients to blender and puree until smooth.
• 3 cups dry garbanzo beans, soaked overnight
• 1 pinch baking soda (Optional)
• ½ cup extra-virgin olive oil
• ¾ cup tahini paste
• ¼ cup fresh lemon juice, or more to taste
• 1 large clove garlic, minced
• 1 teaspoon ground cumin
• salt to taste
Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1-inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Love hummus? Try this Pittsburgh Pickle Hummus recipe too!