Homemade Hummus

Homemade hummus is world's better than the store-bought stuff

When it comes to eating, there seems to be two kinds of people: those who eat a few big meals a day and those who love to snack. I generally fall into the first category, mainly because I can't keep good snacks around the house without my husband secretly eating them all, but the cleanse we're on makes healthy snacks very necessary. I created a big batch of homemade hummus over the weekend and we've been bringing some to work with crudités everyday to munch on. Making hummus at home couldn't be easier, as all you really need to do is dump all the ingredients into the food processor and blend it up. It tastes so much fresher than the store-bought stuff and it gives you control on exactly what you put in it. I'm looking forward to experimenting with other flavors soon, as the possibilities are really endless.  Serve it as a dip or on a sandwich for a healthy and flavorful snack or spread.


Related Recipes:
- Garlic Whole Wheat Pita Chips
- Warm Spinach Artichoke Dip
- Preserved Lemons


Basic Homemade Hummus:

• Drain a 15 oz. can of chickpeas and place them in a food processor or heavy-duty blender.
• Puree the chickpeas for about a minute, or until they are finely ground. Scrape down the side with a spatula if necessary.
• Add in 1/2 c. tahini,* 2 tbsp. lemon juice, 2 minced garlic cloves, 1/2 tsp. kosher salt, and a few dashes of hot sauce.
• Blend until combined, then slowly add in 1/4 c. water until the hummus is a smooth and desired consistency. Check for seasoning.
• Refrigerate for at least 30 minutes before serving.
• Optional: drizzle with olive oil and season with a touch of smoked paprika before serving.

Makes approx. two and a half cups

*Sesame seed paste. Often found by the nut butters in grocery stores or in the ethnic foods aisle.