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This is one of the fastest and easiest year-round snacks that you can make! It can be paired with foods like veggies, pita chips, bread and crackers of your choice.
The options are endless on the things that you can eat with Hummus.
A few days ago, I uploaded a photo of a batch that I made on Instagram and promised that I would make sure to document that recipe on here.
The first time that I had hummus was at a family together. My sister in law Miranda made it and paired it together with veggies; celery, baby carrots, cherry tomatoes and broccoli for dipping.
I kept on going back for more and more. It was different and I really liked it. Soon enough, I asked her for the recipe and tried making it at home.
To date, there’s not many get togethers where there isn’t hummus among the many delicious dishes prepared for celebrations.
What is Hummus?
A creamy spreadable, Middle Eastern dip made from mashed chick peas (also known as garbanzo beans), tahini (sesame seeds) and a few other ingredients that include olive oil, garlic and lemon juice.
Hummus is not only yummy but it is packed with lots of protein, fiber, healthy fats like omega 3 and 6 ,vitamins and minerals like B6 and manganese.
Experimenting With Hummus
Before I knew what I was doing, I tried a couple different methods to get the hummus to the right consistency.
We no longer owned a food processor because it suddenly stopped working, so we tried mashing the peas with a potato masher! haha.
Nope that did not work…unless you are into chunky hummus – – which is not TRUE hummus.
ahem..I will clear my name right now and let it be known that it was my husband Levi who suggested we use the potato masher.
When that didn’t work I saved the “mashed” peas in the freezer for another meal like stew or soup.
Another attempt at making hummus, we tried using our stand mixer but miserably failed again.
Matter of fact, not only did the mixer NOT crush the peas, it tossed them all over the kitchen floor…disaster but it was great for belly-aching laughs.
We finally invested in a Nutribullet which we absolutely love and used quite often, especially when we were juicing fruits and vegetables daily.
Once we started using the bullet to make hummus, it was a breeze. We just piled everything in together and it made the perfect consistency every time.
So with all the trial and error that we endured to enjoy this ancient and delectable healthy snack, we can happily share the recipe with you.
- 1 can Chickpeas
- 1/4 cup Liquid from chickpeas
- 3.5 tbsp Lemon juice
- 1-1/2 tbsp Tahini (optional)
- 2 cloves Crushed garlic
- 1/2 tsp Salt
- 3 tbsp Olive oil (save 1 tbsp to pour atop hummus)
Drain chickpeas and set aside the liquid from can.
Combine remaining ingredients into food processor.
Add 1/4 cup chickpea liquid.
Blend for 3-5 minutes on low until completely smooth.
Serve in small dish, sprinkle 1 tbsp olive olive oil on top and you can garnish with parsley or roasted red peppers if desired.
Did you make this recipe? How did it turn out? Let me know in the comments.