Here’s the easy recipe for the basic homemade hummus that I talked about in my Instagram account! Hummus is kind of a chickpea puree that’s very nutritious and popular in many cultures. It’s so easy and yummy, and great to have in the fridge to have as a snack or even as a plant based meal.
- 5 cups of cooked and drained garbanzo beans.
- The juice of half a lemon.
- ½ cup of tahini or sesame seed oil.
- 2 cloves of garlic.
- 1 tsp of cumin.
- ⅔ cups of water (you can use the water from the canned beans, or if you prepared the beans, the water where the beans cooked).
- Salt to taste.
- Mix all ingredients together. The easiest way to blend everything together is by using a food processor. If you don’t have one, you can us a blender. I used to make hummus in a blender all the time. The only difference is that when using a food processor I dump everything at once and when using a blender, I do smaller batches at a time and blend it all together at the end with a spoon. You can also make it with a potato smasher. It will take longer to make, but it’s perfectly doable.
Next time you go to the supermarket, take a look at the ingredients list in the ready to eat hummus that they sell. I guarantee you that there will be fillers, chemicals, and cheaper lower quality oils that are full of calories but lack in nutrients. Every time I make this recipe I’m really happy to have a healthy and snack or light lunch option available for a couple of days. My kids love it with carrot and celery sticks. It’s also great over your favorite crackers. I love to have it as a plant based lunch with a salad and it is so creamy you can use it instead of the salad dressing. So delicious and guilt free! Today I had it at lunch as a wrap. I just filled a sprouted grain tortilla with the hummus and some crunchy sprouts.
Let me know when you make it! I’d love to hear form you! You can also post a picture in social media with the hashtag #EHWrecipes so we can all see your healthy creations!