DIY Easy Hummus
Vegan • Gluten-Free • Sugar-Free
Part of my goal for this year was to share more easy, plant-based recipes with you guys. Things that I turn to on a daily and weekly basis, recipes that are staples in my diet. It would be wrong to exclude hummus from that list. With just a small handful of easily accessible ingredients, you can make your own, for a fraction of the cost of the store bought stuff.
While on the topic of store bought hummus, they’re usually a little higher in fat than I like. Now don’t get me wrong, there is nothing wrong with fat or including healthy fat in your diet, but the fat used in store bought hummus is usually canola or vegetable oil… Hardly desirable. And to be honest, it really doesn’t need to be in there, you can achieve smooth and creamy hummus without it. The tahini provides a dose of healthy fat while also being a terrific source of calcium, as well as iron and magnesium. You really can’t say that about vegetable oil…
You’ll also save a bunch of money making your own hummus, and if you’re using canned chickpeas and storing your tahini in the fridge, they can be kept almost indefinitely. Which means, hummus, anytime you want it… Just throw everything into a food processor, and voila, hummus in under a minute. Its uses? Endless! Try it as a spread in sandwiches or wraps (or my Rainbow Rolls), throw it into pasta salads, use it as a stand in for salad dressing, as a snack with veggies or crackers, or try using it as a base for homemade pizzas instead of sauce, the list goes on…. Where will you use it?
- 1 15 ounce (or 19 ounce) can chickpeas
- Juice of half a lemon
- 1 garlic clove
- 2 tablespoons tahini
- 2-4 tablespoons water
- Salt & pepper to taste
- Chickpeas and olive oil for topping (optional)
- Strain the chickpeas in a strainer or colander and rinse under warm water until there is no more foam or bubbles being created by the flow of the water.
- Transfer to a food processor with the remaining ingredients and blend until smooth. Start with 2 tablespoons and add more until the desired thickness is achieved.
- Store in the fridge in an airtight container for up to a week.
Always good to have a solid hummus recipe in your back pocket! This one looks delicious and so simple!
David James Di Pardo says
Right!?! Always a great staple to have on hand!!!