Pepperoncini Hummus

Need a slight twist on your regular old hummus? Say no more!



“Hummus (or hummous)” according to Encyclopedia Britannica consists of, “chickpeas mashed to a paste with lemon juice, olive oil, and tahini...widely eaten in the Middle East as a sauce and dip for bread” (EB Editors). My version consists of every bit of this traditional goodness plus a little addition. The pepperoncini’s give this hummus a slight vinegar kick while still melding with all the usual chickpea flavors.


Chickpeas have been studied as a regulator for appetite. “Legumes are a major source of carbohydrate, quality protein, dietary fibers, resistant starch and valuable bioactive compounds that may become beneficial in suppressing appetite” (Zafar 987). The study, “Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal,” researchers looked at appetite, blood glucose and further energy intake from eating chickpeas vs eating white bread (Zafar 987). The subjects of this study were women since females are more susceptible to obesity. Two groups of women were given either chickpeas or white bread that contained equal amounts of carbohydrate. After one and two hours their blood glucose and appetite were assessed. They were then given a meal of pizza and looked at how much of the pizza was eaten (Zafar 988). “The results of the current study demonstrated suppression of appetite and therefore, reduction in EI (energy intake) at the subsequent meal” (Zafar 992). By their results, chickpeas will keep you more satiated and less likely to overeat at your next meal!


This hummus is delicious, nutritious, and can help if you’re looking to stay more satiated! Try it today friends :)



Serves 4


Ingredients


1 can chickpeas (reserve liquid)

¼ cup tahini

¼ or more pepperoncini liquid

1 Tbsp pepperoncini

⅛ cup olive oil

Juice from 1 lemon

1 tsp garlic powder

1 tsp cumin

½ tsp salt


Instructions


1. Add chickpeas and pepperoncini’s to food processor or high speed blender and blend until pepperoncini’s are broken up

2. Add the remaining ingredients and blend until smooth (if you like a thinner consistency add some of the left over chickpea liquid)!


Works Cited


Zafar, Tasleem A., and Yearul Kabir. “Chickpeas Suppress Postprandial Blood Glucose Concentration, and Appetite and Reduce Energy Intake at the next Meal.” Journal of Food Science and Technology, vol. 54, no. 4, 2016, pp. 987–994.


Encyclopedia Britannica: search chickpea.


Author: Lucy Lafranchise

Photographer: Jack Klipfel

 2019 // LUCY LAFRANCHISE