This is a wonderful hummus recipe for the whole family with just a hint of garlic. It can be used as part of a meal or a wonderful snack with cut up vegetables, crackers or tortilla chips.
The word hummus, (which has various spellings) is an Arabic word meaning “chickpea.”
Hummus is a Levantine Arab dip or spread that is made from chickpeas (also known as garbanzo beans) that have been cooked and mashed, then blended with tahini (a paste made from sesame seeds) or almond butter plus olive oil, lemon juice, garlic and salt.
Chickpeas are a vegetable that have been cultivated throughout the Middle East and India for thousands of years.
I like to make my Hummus in my food processor but you can use your blender of choice. Mix well to make sure for a smooth consistancy.
Lemons: When adding lemon, I prefer freshly squeezed organic lemons.
Olive oil: Look for organic olive oil and purchase in a dark container. Store your olive oil away from heat and after opening only use it for 3 months then discard.
Tahini: If you do not have tahini (sesame seeds) some like to use organic almond or peanut butter.
Garlic: Fresh garlic is best and play with the amount. Some love the taste, therefore feel free to use more garlic then mentioned.
Hummus is very versatile and nutritious.
Add hummus to a tortilla shell with raw or baked veggies as a wonderful sandwich. Have at home or take with you for lunch.
Wonderfully healthy for your children’s lunch box!
As you can see – everyone loves hummus!
Sometimes it is hard to wait to try this delicious hummus!
I store my hummus in a glass container in the fridge. If you made lots it can also be frozen for a couple of months but it never lasts that long in my home!
It is such a versatile food. It can be eaten with any vegetable and some like to dip their apple slices in it also. Add sandwiches and tortia chips also!!
How about using it for a wonderful spread for a vegan pizza instead of tomato sauce, cheese or pesto!t is so versatile and nutritious.
A perfect protein for any meal!!
Creamy Hummus
Print RecipeIngredients
- 2 cups Cooked chickpeas also known as Garbanzo beans. You can soak your own or use tinned
- 3 ½ - 5 tbsp Freshly squeezed lemon juice (adjust to taste). I like to add the 5 tbsp:)
- 3 tbsp Tahini (I prefer the taste of almond butter)
- 2 tbsp extra-virgin olive oil
- 1 Small or medium organic clove garlic, crushed
- ½ tsp Toasted sesame oil
- ½ tsp Himalayan salt
- ¼ cup Water
- Freshly ground black pepper to taste
Instructions
Place all ingredients into a food processor and process until smooth and creamy.
You will want to taste the hummus to see if it needs more lemon, tahini, garlic, or salt.
Add more water for a thinner consistency and process again.
When serving in a large bowl you can drizzle with olive oil and sprinkle with pepper.
This hummus freezes very well.
Notes
Hummus is a great source of plant-based protein, providing 7.9 grams per serving. This makes it an excellent option for people on a vegetarian or vegan diet. Consuming enough protein is essential for optimal growth, recovery and immune function. When I don't have the time to make my own hummus my favourite brand is called: "Sunflower" because it is not made with corn, canola, or soy oil and that is very important to me. In addition, hummus includes iron, folate, phosphorus and B vitamins, all of which are important for vegetarians and vegans, as they may not get enough from their diet. Hummus contains chickpeas, olive oil and sesame seeds (tahini), which are proven to have anti-inflammatory properties. Hummus is a great source of fiber, which can help keep you regular. Additionally, chickpea fiber may promote the growth of healthy gut bacteria, which produce butyrate — a type of fatty acid that helps nourish cells in the gut. Hummus contains chickpeas and olive oil — two ingredients that may reduce risk factors, and thus overall risk, for heart disease. Hummus is naturally gluten-, dairy- and nut-free, which makes it an excellent choice for people with certain allergies and intolerances.
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