Homemade Hummus

The last couple of posts from Deb and Molly have been all about some of the organizing they’ve been doing for the new year. To see those posts, click HERE and HERE.

If you also have a million new Christmas presents to sort through and find a place for, or if you just decided it’s time for some early spring cleaning, I figure at some point, you’re going to need a snack!  If you’re anything like me, you ate whatever you wanted over the Christmas break, and your slightly too big jeans now fit a bit snug, so that snack needs to be healthy.  Well, here’s the solution to your snacking needs – homemade hummus!

My husband and I both love hummus, but it can be a bit pricey to buy it premade, so we decided to learn how to make our own.  After a bit of trial and error, we came up with the following recipe.  It’s low in fat, high in fiber, and a great dip to pair with veggie sticks, pretzel thins, or toasted pita bread.  You could also spread it on flatbread or a tortilla as the base of a yummy Mediterranean wrap!

To make about 6-8 servings of hummus, you’ll need the following:

1-15 oz. can garbanzo beans, drained

1 or 2 cloves garlic, crushed (depending on how much you like garlic)

3 Tbs tahini paste (available in the Jewish or Kosher section of the grocery store)

1/2 tsp kosher salt (or 1 tsp regular salt)

dash white pepper

2 Tbs lemon juice (fresh squeezed if possible – you’ll only need 1 lemon)

2 Tbs water

1 Tbs extra virgin olive oil

 Hummus_Ingredients

Start by adding the garbanzo beans and garlic to a food processor, and pulse about 3 or 4 times (1 second pulses) to start chopping them up:

Hummus_Step1

Next, add the tahini paste, salt, and pepper, and pulse about 3 or 4 more times (1 second pulses):

Hummus_Step2

Add the lemon juice and water and run till a somewhat chunky paste forms:

Hummus_Step3

Add the olive oil and run the food processor till the hummus is completely smooth, and no longer has a gritty mouth feel when tasted.  (Scrape down the sides of the food processor as necessary, but be careful not to catch your spatula on the blade while scraping down the sides – it’s easy to do that on accident!)

Hummus_Step4

Next, you’ll want to transfer the hummus to a serving bowl, but be extra careful not to cut yourself during this step!  To avoid a horrible, stitches-requiring accident, remove the blade first and carefully scrape any hummus off of it into your bowl.  Then, transfer the rest of the hummus from the food processor to your bowl.

Hummus_Final

The hummus is good at room temperature, but we like it even better chilled.  To chill it, place it in the fridge for about 1 to 2 hours before serving.  Keep any extra leftovers in the fridge.

Enjoy!tami

 

We’d love to hear from you!  Let us know some of your favorite ways to eat hummus, or whether you have any other yummy healthy snack recipes you like to make!

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