I’m used to going to the grocery store to buy hummus for every occasion, and sometimes when I’m just in the mood for an appetizer. Hummus is a very tasty, yet healthy, snack that is lighter than most dips. It can also be spicy or not depending on your tastes. But, it can cost a bunch if it’s good quality and fresh. So, I began looking for recipes to make it myself.
Just think about how much you spend on hummus at the grocery store, and how much you’ll save making it at home.
A delicious homemade hummus recipe is easy to make. Start with canned garbanzo beans and add spices such as ground cumin or paprika to spice it up. Serve with raw or roasted vegetables, pita or french bread, pickled vegetables, or chips.
What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Storage: The hummus can be refrigerated in an airtight container for up to 1 week.
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 2 garlic cloves, peeled and smashed
- Juice of 1 medium lemon
- ¼ cup roasted tahini
- ¼ cup water, plus more as needed
- 1 tablespoon extra-virgin olive oil
- Salt
- 1 pinch ground cumin
- sprinkle of paprika on top (to taste)
- Add all ingredients to a food processor, or blender. Finely blend for a few minutes, and serve.
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