How to make your own creamy hummus

  Jan 15, 2016  |  #Nutrition
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Hey there and happy friday! I have a wonderful, EASY, creamy hummus recipe to share with ya’ll today. After making my own hummus this week and realizing how easy it was and how much tastier it is than store bought hummus, I wanted to share with you guys!

But first, since you read my blog, I assume we’re friends. And since we’re friends, I have to tell you about my evening last night at Kindred. Kindred is the cutestttt little restaurant in Davidson, NC. It’s been recognized in Bon Appetite as among the top 50 new restaurants and among the list of Charlotte’s best. So obviouslyy, I have been dying to go.  I have learned that I am now obsessed with their milk bread…a delicious combo of croissant and pretzel bread, in my opinion. The sea salt makes this thing incredibly hard to put down.

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And now I have to figure out how to recreate this.

On another note, let’s get on to the recipe.

I am a huge dipper – I love dipping things in barbeque sauce, ketchup, hummus, peanut butter, tahini – what have you. Dipping is one of my favorite past times. So, considering that, I’m always looking for healthy dipping sauces to have on hand in the fridge.

Enter hummus. I have a side affair with hummus. I loveeee it. Like dip my finger in and lick it love. It’s almost as good as peanut butter in my book, but nothing quite matches my PB devotion.

I’d also like to give you some advice – go ahead and stock your fridge with some tahini, because it’s a key player in this recipe and just about anything. The creamy consistency is something you need in your life. I was buying this on the reg, until I realized I could find some at TJ’s. Whereever suits you – just find some!

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I buy so much hummus. And it’s sooooo easy to make, that I need to remind myself to instead just buy chickpeas, and voila, I got some hummus, made by me. There are some good store-brought brands of hummus with minimal ingredients and preservatives, but aren’t things so much better when you do it yourself? And you can appreciate it more and revel in your accomplishments. Get your hands dirty, ya’ll!

how to make your own hummus

Also, since I’m in the health field and everything, I’d be remiss not to talk about some health benefits of hummus! Hummus has a healthy combo of both monounsaturated healthy fats and protein in a single serving (usually 50-70 calories) of 2 tbsp. Chickpeas, the masters of the hummus product, contain ample fiber (to help lower cholesterol), and major amounts of folate, iron, as well as other nutrients. Using hummus can also enable better habits, like using less of other things that provide minimal nutrients (i.e. ranch dressing, mayo, cream cheese).

Usually, I’m a garlic hummus or original hummus lover all the way. Since I just happened to have tahini on hand for the kale salad I made last week, I figured I should just make hummus. I used canned chickpeas because I’m efficient. Someday, I’d like to be all-natur-al and use dried but pffh, you do what you can. And because I like basil, I added basil. Chickpeas + basil = basil hummus. So, without further adieu..

How to Make Your Own Creamy Hummus

 

how to make your own hummus

Homemade Creamy Basil Hummus
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 
Course: Appetizer, side
Cuisine: Dairy Free, Gluten Free, vegan, vegetarian
Author: Sarah @ BucketListTummy
Ingredients
  • 3 tbsp lemon juice
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 1/2 tsp salt + sprinkle of sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp basil
  • 1 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp sesame seeds
  • 1 can garbanzo beans
Instructions
  1. Add tahini and lemon juice to food processor and process for 20 seconds. This warms things up and smooths the tahini.
  2. Next, add, olive oil, spices, garlic, and sesame seeds and process for 20 seconds.
  3. Wash, dry and add garbanzo beans to processor. By now, the flavors have already started to do their thing and saturate the sides of the food processor. Process for 1-2 minutes or until smooth.
  4. Sprinkle extra basil on to make it look pretty and tasty.

 

I used this food processor.

make your own hummus

Enjoy with pita, veggies, crackers or whatever you prefer. I made myself a small bowl, knowing I would devour it. You should lick yours clean too!

make your own hummus

Make some hummus this weekend for the football games and you can thank me on Monday.

[Tweet “You need this creamy, homemade basil hummus”]

I’m linking up with Fitness Health and Happiness, Weekend Potluck and Foodie Friday today!

What’s your favorite flavor hummus? Mine is garlic (duh) and now basil

What do you put hummus on? I put it on everything – Toast, rice cakes, veggies, sandwiches, salads! Somehow, I just never get sick of it 🙂

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14 responses to “How to make your own creamy hummus

  1. I haven’t bought hummus in years. I love to make my own and adding different flavors is fun.

    Thanks for sharing with friends at Living a Life of Fitness Health and Happiness!

  2. Oh man, creamy hummus!! I need to eventually just buy tahini, because I always make hummus but lack the tahini. It’s just not the same.
    Also, milk bread is the #1 reason I want to go to Kindred!

    1. You can actually get a smaller size at TJ’s for like $3.00. Normally I never bought tahini because it’s like $9.00 at the grocery store! But it really makes the hummus ah-mazing. You HAVE to get to kindred. The milk bread is out of this world.

  3. Lovely recipe Sarah!!! My favorite hummus to make is a white bean hummus made with fresh garlic, lemon juice, red pepper and a little feta. Still rich in nutrients this is a nice change to your traditional hummus and a great crowd pleaser at parties! Serve with pita and veggies to complete the experience.

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