Gastro Traveling

The Food Network’s recent “Top 10 Snack Trends” report reveals that hummus with falafel chips or pretzel crisps are increasingly edging out the traditional chip-and-dip duo. People want their dips spicier, healthier, and served up hot.

Apparently, this trend has also been impacting regular entrees as well in a big way. Nanoosh, a NYC restaurant chain selling healthy Mediterranean fast food has been growing in leaps and bounds with hummus being the main ingredient in many dishes. In fact, Nanoosh’s approach has proven so popular that they recently opened a fourth location this summer and plan to roll out nationally next year.

Founder David Kostman does his homework carefully studying emerging trends in the food industry and finds that people want more healthy natural snacking options that are quick yet can be easily prepared at home. Hummus is not only one of the world’s oldest foods, it’s natural and easy to incorporate in any diet.

Chickpeas, the main ingredient in hummus, are an excellent source of fiber that digest slowly and keep blood sugar levels from rising too rapidly. They also naturally raise serotonin, a hormone that regulates mood and are rich in iron and manganese helping to detoxify the body. Best of all, chickpeas are low fat even when combined with olive oil during hummus preparation since it contains monounsaturated (good) fat.

So it is in this spirit that Kostman shares some of the recipes fueling Nanoosh’s success:

Hummus (approximately 2lb)

3/4 lb raw organic chickpea

1/3 lb tahini

1/4 cup lemon juice

1/2 cup water

Salt

1. Soak the chickpea in water a day ahead.

2. Cook the chickpea in boiling water for approximately 2 hours. Strain and chill

the chickpea.

3. Place the chickpea in a food processor and mix with tahini, lemon juice, salt

and water. Process until smooth.

4. Taste and adjust to taste by adding lemon juice, water and/or salt.

Hummus Chicken (serves 6)

2 all natural chicken breasts

Lemon juice from 1 organic lemon

A drizzle of extra virgin olive oil

1 branch cilantro, finely chopped

2 clove garlic, finely chopped

1 teaspoon cumin

Black pepper and salt

1 tablespoon of XV olive oil

1/2 sliced organic onion

Organic hummus

1. Mix the lemon juice, 1 tablespoon olive oil, cilantro, garlic, cumin, salt and pepper in a large bowl.

2. Cut the chicken to small pieces and let it marinate in the bowl for 1 hour in the refrigerator.

3. Heat in sautéed pan and add a drizzle of olive oil and the sliced onion and cook for 5 minutes. Add the chicken and cook over high heat until the chicken is cooked thoroughly.

4. Spread 5 tablespoons of hummus in a plate, put 2 tablespoons of the chicken and serve.

Hummus Wrap (Serves 1)

1 whole wheat wrap

1 handful of organic greens

2 to 3 tablespoons of organic hummus

1 tablespoon of tahini sauce*

2 to 3 tablespoons of diced organic tomato and cucumber mix

1 teaspoon of diced organic onion

A drizzle of extra virgin olive oil

1. Lay the wrap down.

2. With a spoon spread the hummus on the wrap.

3. Add the mixed greens.

4. Add the tomato and cucumber mix and onion on top of mixed greens.

5. Add the tahini sauce.

6. Drizzle the olive oil on top.

7. Roll the wrap.

*Chef’s Note: to make your own tahini sauce: mix together equal part of raw tahini and water. Add lemon juice, garlic and salt.

photo courtesy of Nanoosh