If you haven’t been able to tell from some of my previous posts, two of my favorite ingredients are lemon and garlic. So naturally I chose this delicious combo for my go-to hummus recipe. I don’t think you could ever look in my fridge and not find some type of hummus in it! Hummus makes a great, high protein snack that is rich in both fiber and heart healthy omega-3 fatty acids.
Homemade hummus is surprisingly simple to make and the flavor combinations are endless. I’ve found the key to great homemade hummus is shelling your chickpeas (yes, even canned chickpeas!). Shelling your chickpeas makes the hummus extra smooth and creamy. I know it sounds strange, but I promise it’s worth the extra effort- I actually find it kind of relaxing! For this recipe I used lots of fresh garlic because really, I can never have too much garlic, but feel free to use less if that suits you. This makes a great veggie dip with peppers and carrots or works well as a sandwich spread for a healthier swap for mayo.
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic gloves
Pinch of red pepper flakes
1 tsp chili powder
Remove outer shell of canned chickpeas.
Puree the chickpeas, tahini (make sure to stir well first), olive oil, chili powder, lemon juice and garlic in a food processor until smooth.
With the food processor running, drizzle in up to 1/4 cup water to thin the hummus to the desired consistency.
Spoon hummus into a bowl and add an additional drizzle of olive oil plus some red pepper flakes and sea salt.
Serve with a wedge of lemon. Store in an airtight container for up to 1 week.