You know when you go to an authentic Mediterranean restaurant, order hummus off the menu and think to yourself, "DAMN! Sabra ain't got SHIT on this"? Well friends, this is exactly why we should be making our own chickpea puree, as the taste and texture just can't be beat.
As my love for hummus isn't far behind my obsession with peanut butter and bananas, I knew I had to find a more healthful and cost efficient version than the store bought brands. Something with a little more 'oomph' vs that pasty, processed goop you find in the refrigerated section.
So what are the benefits of whipping out the food processor to make this yummy dip? Making your own means it's:
- undeniably creamy
- minimally processed
- no additives/preservatives/excess oils
- takes only a few minutes to make
- you can create your own variation each time!
Overall, hummus is an excellent source of plant-based protein and fiber. A 2 Tbsp serving contains minimal calories, over 2g protein, and 2g fiber. Use it as a dip for veggies/ bread or as a sandwich spread. For me, I typically find myself using hummus as an addition to a veggie/rice bowl, as it gives a good kick of texture and flavor.
Basic Hummus Recipe
1 can organic chick peas, rinsed
1/3 C. tahini (sesame seed paste)
juice of 1/2 lemon
1/3-1/2 C. water
2 cloves garlic
1 Tbsp olive oil
1/2 tsp sea salt
pinch of paprika
fresh parsley to garnish
Optional: 1/2 tsp cayenne pepper (I like mine with a kick!)
Directions: Place all ingredients except parsley in your food processor, and blend away! You may need to stop the machine a few times and scoop the mixture down the sides to get a more blended consistency. Feel free to add more or less water depending how thick/thin you like your hummus. Top with fresh parsley or herb of your choice.
Note that you can make so many different variations of hummus with the addition of a few ingredients. Just blend to your taste preferences. Some suggestions:
- sun dried tomatoes
- roasted red peppers
- black beans
Now go get your Mediterranean groove on. Nom.