About 10 years ago, when hummus started to become popular in the mainstream market, I was not a fan. Prepackaged, store-bought hummus had to taste, no flavor, nothing to love! It wasn't until I tried homemade hummus for the first time that my EYES WERE OPENED! How delicious, I thought!
Hummus has become one of my go-to lunches and snacks. Especially for someone allergic to nuts, hummus is also a great plant-based source of protein! Now whenever people see me with hummus, they are super impressed that I made it myself. I always try and explain how easy it is to make.
What you will need:
1 can chickpeas, drained and rinsed
1/4C olive oil
2 cloves garlic
1T lemon juice
1T tahini OR 1t sesame oil
1/4t salt
1/2t black pepper
1t garlic powder
A blender
What do I do?
Add all the ingredients into the blender.
Blend until smooth! My Ninja will whip this up in about 60 seconds!
Now all chickpeas are a little different. If your hummus seems a little too thick or chunky, feel free to add a splash of water or more olive oil.
This hummus is a blank canvas for spices, and for dipping with almost anything! Currently, I'm in love with adding fresh parsley and chive to my hummus. BUT, this recipe will work with just about any seasoning, fresh or dried! From crushed red pepper, to sun dried tomatoes, and avocado, make this your own! It is a perfect dip for fiber filled veggies like carrots, celery, and cherry tomatoes, and will keep you feeling full!
Nutrition Facts Servings: 8 Amount Per Serving: 1/4 cup
Calories 104 Total Fat 8 g Saturated Fat 1 g Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 110 mg
Potassium 5 mg 0 % Total Carbohydrate 7 g Dietary Fiber 2 g Sugars 1 g Protein 2 g
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