Christina Aguilera Christina Aguilera

Christina Aguilera is a seven-time Grammy Award-winning singer-songwriter renowned for her powerful voice and hit songs. Throughout her career, she has sold more than 75 million records worldwide. Aguilera has achieved five No. 1 singles on the Billboard Hot 100 chart making her the third female artist, and fourth overall, to top the chart over three consecutive decades (1990s, 2000s, and 2010s).

In 2021 she received the inaugural Music Icon Award at the People’s Choice Awards, followed by the Spirit of Hope Award at the 2022 Billboard Latin Music Awards and the Advocate for Change Award at the 2023 GLAAD Media Awards.

Out of all the legumes, lentils and peas, the garbanzo (also known as chickpea) may be the most versatile and perhaps the tastiest one of all.

It is a main source of plant protein in many countries. Garbanzos are high in fiber, protein, and healthy fats and have a low glycemic index (GI). As a result, garbanzos help manage cholesterol, triglycerides, blood sugar, and blood pressure; maintain healthy body weight; and support gut health

I buy dried garbanzos (chickpeas) and soak them overnight to make hummus. Sure, I add them to rice dishes and quick sauté them with spices for a crunchy snack. But if I’m soaking them, they’re definitely being prepared for my hummus dip. To be clear, the word hummus is the Arabic word for chickpea (garbanzo). They say bi-taḥīnah which translates to “chickpea with tahini” which would refer to hummus dip or hummus as we know it.

Now, have I used canned chickpeas? Yes I have. But that aguafava they’re packed in does leave a taste I am not fond of. It’s been dried bean soaked over night for me since the start of the Pandemic. It makes the very best hummus.

Don’t get me wrong. You can buy some good quality hummus out there, but most of them are so whipped with oils, that’s all one can taste. And word must have gone out, because the price of store-bought hummus is getting high. It really is cheaper (and I believe tastier) to make your own hummus with dried chickpeas.

I promise you- if you make your own hummus, the happier your gut and wallet will be. Also, it is so much easier than one may think to make a delicious hummus from scratch.

Soaking garbanzos and preparing them for your hummus is really very simple. Take your dried garbanzos, sort them for any debris and place them in the same clean pot you want to boil them in. Fill the pot with the freshest water (tap is fine) about 3 inches past the tops of the garbanzos.

It is essential that you do not add any salt or spice to the garbanzos. This will not allow the legume to soften. Do not add anything to the garbanzos but water. Set the pot on the counter.

Soak overnight or at least 10-12 hours for best results.

Drain the water and refill the pot with fresh water to the top again. DO NOT ADD SALT. However, add a teaspoon of baking soda. Boil for about 2 hours (you cannot really overcook this) and the baking soda will break down the outer skin without having you to manually remove it (as I used to do). This will make for a smoother hummus. After the liquid is absorbed. Take the garbanzos out and place in a bowl to cool.

Put the mixture in a food processor. Add salt, cloves of garlic and whatever else you like (I often put in beets.) Purists will say that you must add tahini (sesame paste) to make the best hummus dip but I never found that to be truly necessary. I like to sprinkle pomegranates or pistachios on top. You must make your own great-tasting hummus. Let me know how it goes!

Make My Fresh Hummus Dip Make My Fresh Hummus Dip

Hummus is so versatile. I often add other ingredients when I make hummus- like beets or brussels sprouts. But I’m also a big sprinkler on top of my hummus too. Pomegranate seeds are a favorite as well as pistachios. Diced cucumber and / or shredded carrots are good ones to sprinkle on. Try shaved shallots, pickled red onions, dried onions and micro-greens as well.

These all compliment the tasty hummus very, very well.