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!
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 love 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. Whatever suits you – just find some!
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!
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-natural and use dried but you do what you can.
And because I like basil, I added basil. Chickpeas + basil = basil hummus.
How to Make Your Own Creamy Hummus
An easy, tasty homemade hummus recipe.
- 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
- Add tahini and lemon juice to food processor and process for 20 seconds. This warms things up and smooths the tahini.
- Next, add, olive oil, spices, garlic, and sesame seeds and process for 20 seconds.
- 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.
- Sprinkle extra basil on to make it look pretty and tasty.
Amount Per Serving: Calories: 175Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 400mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 5g
I used this food processor.
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 some hummus this weekend for the football games and you can thank me on Monday.