[donotprint] Do you love hummus? Have you ever tried making it at home? If you have, then you know how ridiculously easy, fast, and delicious it is. You can make hummus in less than 5 minutes. Homemade hummus taste just like those expensive containers you buy at the store, except better and for a fraction of the cost!
The last few weeks my husband and I have been trying to eat a little healthier around here. Because we’re usually up late every night, we get the munchies for junk food. So lately I’ve been making healthier alternatives to our late night snacking. This includes homemade hummus I use as a dip for celery, snap peas, and carrot sticks. I’ve also used it as a spread for veggie sandwiches and it is awesome!
Most people may not be aware how simple it is to make hummus. It’s made with garbanzo beans (chickpeas), tahini (sesame paste), and a few other ingredients you probably have in your pantry. Hummus is a versatile dip/spread perfect for vegetables, crackers, or as a filling inside a pita. What’s also great about hummus is all the different variations you can make, such as: red roasted bell pepper, sun dried tomato, garlic, curry, or even jalapenos. I should also mention, hummus is really good for you to! Enjoy! [/donotprint]
Hummus Recipe
Ingredients:
1 – 15.5 ounce can garbanzo beans
2-3 tablespoons tahini (sesame paste)
2-3 cloves garlic
1 tablespoon olive oil
pinch of salt and pepper to taste ( I like to use about 2/3 tsp. of sea salt)
1 tablespoon lemon juice (optional)
water, as needed
*Tahini can be found for very inexpensive at your local ethnic grocery store specializing in Mediterranean or Arab foods. I bought mine for less than $3 and I imagine that jar will last me for a very long time.
Directions:
In a blender or food processor puree all the ingredients except water. Gradually, slowly add enough water until you reach your desired consistency. Enjoy!
Variations:
ROASTED RED BELL PEPPER HUMMUS: add 1/4 cup of roasted red bell pepper to the mix
SUN DRIED TOMATO HUMMUS: add 1/4 cup of packed sun-dried tomatoes
OLIVE HUMMUS: add 1/4 cup olive tapenade or Greek pitted olives
GARLIC HUMMUS: add an additional 3-5 cloves of garlic
JALAPENO HUMMUS: add 1/2 a seeded jalapeno or add the whole jalapeno for extra heat
CURRY HUMMUS: add 2 teaspoons of curry powder
If you have any other variations of hummus you’ve made, I invite you to share them in the comment section below. I’m always looking for new flavors to make!
Have you enjoyed this post, photos, or recipe? Share this post with friends and family using your favorite social media service and support Savory Sweet Life at the same time. Each time you submit (it's free) SSL's content to StumbleUpon and click on the green "I like it!" button, you assist others in discovering Savory Sweet Life and help this site grow. This allows me to continue to do what I love -sharing with you! I hope you've enjoyed your time here today. Thank you so much for supporting this site! :) - Alice
{ 53 comments… read them below or add one }
← Previous Comments
Instead of water, use the liquid from the canned garbanzo beans.
You may want to be careful adding the liquid from the can. Canned beans are usually packed w/ a lot of salt. If you rinse them before using them you can help reduce your sodium intake. When I have the time (hah!) I use raw, uncooked garbanzos – it’s like a blank slate, they pick up the flavor of anything you put in really well.
← Previous Comments