Hummus is a favourite, classic dip that most if not all people love to serve as an appetizer. This super easy recipe is quick to make, and is super creamy with delicious fresh flavours.
Why do so many people love this dip? Well, there are many reasons, and for one, it’s so delicious and some people like to add more garlic, tahini, cumin or lemon juice. It is a personal preference, but for me, it’s the garlic, cumin and lemon juice that I like to add just the right amount for that zesty flavour, yet the pungent garlic with each bite and to not overpower it with cumin, which I have done…..lesson learned. I am big on adding the right extra virgin olive oil, it has to be a good quality to enhance the flavours of this dip.
Hummus has many health benefits! It is very high protein, as many of us already know, and love this dip as a protein substitute. It’s excellent for digestion, and gut health, which means it keeps you regular. It helps to improve our bone, muscle, skin and blood health. It helps to lower the bad cholesterol and maintains blood sugar levels, and it is high in antioxidants which reduces free radicals in our bodies helping to fight cancer. The list goes on, so don’t hesitate to grab a few cans of chickpeas when you are in the grocery store.
INGREDIENTS AND TIPS
Chickpeas: an easy quick way is to purchase a can of chickpeas, and I recommend organic.
Lemon juice: adds fresh pungent flavour
Tahini: I like to only add 2 tablespoons to my hummus, as I don’t want to overpower the flavour.
Garlic: a pungent flavourful ingredient and sometimes I will add another clove for that extra nip
Extra virgin olive oil: important to use high quality olive oil, for better flavour, add extra for garnishing
Cumin: this earthy spice adds a lot of flavour
Himalayan salt: is the only salt I use, and salt is a must to bring out all the flavours
Pepper: just a pinch is needed
Cold water: is added to give this hummus the smooth texture, and if still too thick, a little more
MANY WAYS TO USE HUMMUS
- Veggie Black Bean Wraps with Homemade Pita Bread
- Burgers: beef, lamb, chicken,
- Sandwiches
- Toast or bagel
- Veggie plater
- Wraps
- Pasta
- Salad
- Pizza
- Mashed potatoes
HOW TO MAKE THIS RECIPE
Using a food processor with the blade in place, add the chickpeas, lemon juice, tahini, garlic, olive oil, cumin, salt, pepper and cold water. Process for 3-4 minutes until smooth and creamy, pulsing and scraping down the sides. The hummus should hold its shape and yet creamy in texture. If too thick, process it for a little longer or you can always add a few drop of water at a time to get the consistency you want.
Whether you enjoy this hummus dip with nacho chips or tortilla chips, there are so many other ways to have this dip as a sample in your home. Below I made home made pita bread and added the hummus I made. It was absolutely scrumptious!!! Recipe can be found using the link Veggie Black Bean Wraps with Homemade Pita Bread
Easy Homemade Hummus
Equipment
- Food Processor
Ingredients
This recipe makes: 1 1/2 cups
- 1-15 oz can chickpeas, rinsed and drained or 1 ½ cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 2 tbsp tahini
- 1 large clove garlic, roughly chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp Himalayan salt
- pinch of pepper
- 2 tbsp cold water
- Garnish with extra virgin olive oil, paprika and parsley
Instructions
- Using a food processor with the blade in place, add the rinsed and drained chickpeas, lemon juice, tahini, garlic, olive oil, cumin, salt, pepper and cold water. Process for 3-4 minutes until smooth and creamy. The hummus should hold its shape and yet creamy in texture. If too thick, process it for a little longer or add another tablespoon of water.
- Once the texture is smooth, transfer hummus to serving bowl. To garnish, use the tip of a small spoon, create circular grooves and then drizzle with olive oil and sprinkle paprika; then garnish with parsley or thyme.
- Store in the refrigerator for up to a week.
