Most days I find myself craving a snack between my morning smoothie and lunch salad. My favorite snack is celery sticks with hummus. Delicious, yet healthy. It’s a win-win!
Over the years, I’ve tried a variety of hummus brands: Cedar’s, Trader Joe’s, Sabra, our local small grocer that makes its hummus in-house daily. But what I’ve really wanted is to find a quick, easy hummus recipe, something just as delicious as those store-bought brands (maybe even a little tastier!) that I can whip up at home. A couple weeks ago, I finally found it! Now I’m not sure I’ll ever go back to store-bought hummus again.
Personally, I like my hummus with a little zing. The answer? Raw garlic (surprise!) and a few dashes of hot sauce. I’ve adapted this recipe from Ina Garten. The base is mostly the same, but I’ve made some modifications that better suit my tastes.
Ready to give it a whirl? You will need garlic, cooked or canned chickpeas, salt, tahini (sesame paste), lemon juice, hot sauce, paprika, and olive oil.
GARLIC! If you follow my blog regularly, you know that I love love love garlic! Start by peeling 4 large cloves of garlic. Place them into a food processor and pulse until finely chopped. I used my mini food processor, which happens to be the perfect size for a batch of this tasty hummus (4 cup capacity).
Next, add 2 cups drained cooked or canned chickpeas. Reserve 2 tablespoons of liquid if using canned beans and add that as well. If you’ve cooked your own chickpeas, you can use 2 tablespoons of plain water. Add 1 teaspoon sea salt, 1/3 cup tahini (sesame paste), 6 tablespoons freshly squeezed lemon juice, and 8 dashes of hot sauce. I prefer to use Tabasco Chipotle Sauce. It gives my hummus a nice smoky flavor.
Blend until you reach your desired smoothness. I like my hummus to have a little texture.
Transfer to a serving bowl. Top with a generous sprinkle of smoked paprika and a couple tablespoons of olive oil.
It’s that easy! You’re done. Now you have a delicious and healthy snack! Enjoy it with fresh veggies, crackers, pita wedges, etc. Be creative and enjoy!
Easy Homemade Hummus
Prep time: 7 minutes
4 large cloves garlic, peeled
2 cups cooked or canned chickpeas, drained, 2 tablespoons liquid reserved
1 teaspoon sea salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice
2 tablespoons liquid from chickpeas or water
8 dashes Tabasco Chipotle Sauce
Smoked Paprika
2 tablespoons olive oil
1) Start by peeling 4 large cloves of garlic. Place them into a food processor and pulse until finely chopped. Next, add 2 cups drained cooked or canned chickpeas. Reserve 2 tablespoons of liquid if using canned beans and add that as well. If you’ve cooked your own chickpeas, you can use 2 tablespoons of plain water. Add 1 teaspoon sea salt, 1/3 cup tahini (sesame paste), 6 tablespoons freshly squeezed lemon juice, and 8 dashes of hot sauce.
2) Transfer to a serving bowl. Top with a generous sprinkle of smoked paprika and a couple tablespoons of olive oil. Serve with your favorite fresh veggies, crackers, or whatever else you prefer!
Appetizers, Gluten-Free, Vegan, Vegetarian
Marta in Michigan 