Homemade Hummus

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I almost always have hummus in my fridge.  I use it in place of mayo and nothing beats dipping some Baked Pita Chips in it.  Truth be told you can find a couple of different healthy hummus brands at your local health food store but nothing is as good as homemade hummus.

~Sarah

Ingredients:

• 4 garlic cloves, minced
• 2 cans (15 ounces) chickpea (garbanzo) beans, drained and rinsed
• 2/3 cup roasted tahini
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup water
• 1/4 cup high quality extra virgin olive oil
• 1/2 tsp sea salt

Preparation:

1. In a food processor or blender combine all the ingredients until smooth.

Nutritional Info:

Makes 3 cups.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 96.5, Cal. from Fat: 52.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1.5g, Sugars: 0g, Protein: 3.5g, Sodium: 16mg, Chol: 0mg

Notes:

Leftover hummus will keep in the fridge for up to 1 week.

I’m not shy when it comes to garlic so I prefer to make garlic hummus.  You can easily make a bunch of varieties by simply adding a few ingredients to the base recipe.  Here are some fun variations you can make:

Roasted Red Bell Pepper Hummus –  add 1/4 cup of roasted red bell pepper to recipe

Sun Dried Tomato Hummus – add 1/4 cup of packed sun-dried tomatoes

Olive Hummus – add 1/4 cup olive tapenade or Greek pitted olives

Garlic Hummus - add an additional 3-5 cloves of garlic

Jalapeno Hummus – add half a seeded jalapeno or add the whole jalapeno for extra heat

Curry Hummus - add 2 teaspoons of curry powder