Creamy Homemade Hummus

June 3, 2021

If you’re anything like me, you go through a lot of hummus. It’s a great high protein snack that can be enjoyed with pita chips, veggies, a spread for sandwiches or even as a base for a salad dressing or pasta sauce.

Opting for the pre-packaged store brands can be costly and if you take a peek at the label many of them contain oils that are inflammatory like canola oil. I never considered that just making it from scratch could be so easy and cost-effective! It is a staple in my fridge and a great healthy snack or crowd-pleaser to reach for in a pinch.

Preparing your own is also great as you are able to tweak certain ingredients and customize it to taste. You could also create variations by adding ingredients like:

  • Roasted garlic
  • Kalamata olives
  • Sun-dried tomatoes
  • Roasted red peppers
  • Jalapenos
  • Caramelized onions
  • Beets

The following is basically a base recipe to which other ingredients can be added. There are so many variations so get creative!

Creamy Homemade Hummus

Instructions 

  • 1 can chickpeas
  • 1 tsp baking soda
  • ¼ cup tahini
  • 3 tbsp cup extra virgin olive oil
  • 1 tbsp lemon
  • 1 tsp sea salt
  • 2-4 cloves of garlic
  • 2-3 ice cubes
  • Paprika
  • Fresh parsley

Instructions

  • Boil the chickpeas with baking soda for about 15-20 minutes.
  • Strain chickpeas, once cool remove skins (don’t worry too much about removing all of the skins, your hummus will still come out super creamy after boiling)
  • Add chickpeas to a blender or food processor along with tahini, olive oil, lemon, sea salt and garlic.
  • Add 2-3 ice cubes and use cold water as needed to assist with blending. Trust me, the ice is really going to help with texture!
  • Blend until smooth. Serve with an additional drizzle of olive oil, paprika and fresh parsley.

 

About the Author

Rebecca Child

Holistic Nutritionist

Barrie Canada

Update to come

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