In FOOD, RECIPE, VEGAN

If you have not yet tried to make hummus at home, it is about the simplest spreadable snack food you can make in your own kitchen.

Homemade hummus is ridiculously easy, less expensive than store bought, and tastier, too IMHO. If you’re a regular hummus purchaser, this will save you money at the grocery store and it will also save plastic from the landfill. BONUS!

If you have a high-speed blender (think Vitamix or Blendtec) or a food processor, you can also make your hummus just as smooth as store bought, too.

And every time you go to a mediterranean or middle eastern restaurant again, you’ll never be able to look at hummus the same way (“I can make that so easily at home! Why get it here?”)

I promise you’ll love making hummus for your family, unless you don’t like sharing and then by all means, hoard this goodness and eat it in secret in the closet with the door locked so no one can steal your delicious hummus.

Homemade Hummus Platter

Makes about 1 1/2 cups

Ingredients~

1 can chickpeas or 1 cup dried chickpeas, cooked at home ***

2 small cloves garlic, cut in half

2 Tbs Tahini

1 Tbs lemon juice (or more if you like lemony hummus)

1/4 cup good quality olive oil (or more as needed)

2 tsp cumin

1 tsp salt (more to taste — my family likes a bit more than this, so taste as you go)

optional toppings: paprika, additional olive oil, pine nuts, oregano

for the platter: carrot, broccoli, cherry tomatoes, cucumber slices, celery, and any other veggies you like with your hummus. I also use tortillas instead of pita bread because they last longer and can be used to wrap up all of those veggies into a little burrito. Use pita bread if you’d rather stick with the hummus status quo

Directions~

Place all hummus ingredients in your blender or food processor. Blend on medium-low setting, combing with the tamper as needed until very smooth. Taste test and adjust spices/seasonings to your taste.

Serve warm (because warm hummus is the best).

Your hummus will also keep in the fridge for about a week, if you manage to not eat it all up within 48hours. Good luck with that.

***I prefer to cook my own chickpeas from dried beans at home. This takes more time, but the chickpeas end up much softer than what you get from a can, so the hummus is usually smoother.

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