Homemade HummusFeb 15 2011 by
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.
- 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
- In a food processor or blender combine all the ingredients until smooth.
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
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