Hummus is my go-to snack during the week. It’s quick, filling and goes well with everything from veggies to crackers and even buddah bowls! I used to buy pre-made hummus but figured I could make my own for a fraction of the cost. And that’s exactly what I did! There’s a few things I do to make my hummus a huge hit. The first is using roasted garlic instead of raw, creating a more flavorsome product. The second is removing the skin from the chickpeas. This is a must! It creates a smoother hummus. The last is adding an ice cube or two, making your hummus more fluffy. This recipe will convince your taste buds to make the switch from pre-made store bought hummus to homemade hummus!
6 Servings /20 minutes Prep Time / 30 minutes Total Time
¼ cup tahini
1 can of chickpeas
3 garlic cloves, roasted
½ lemon, juiced
½ tsp salt
2 ice cubes
Roast your garlic: I usually do this when I’m making a meal that requires the oven. I will add a foil packet of garlic cloves, olive oil and salt to the sheet pan. I will roast this for around 30 mins at 375°F and just like that you have roasted garlic.
If you don’t have roasted garlic on hand, while your garlic is roasting, remove the skin from the chickpeas. I know, I hear you, it’s time consuming. But trust me, this is a must and makes for a smoother hummus.
In a food processor add the chickpeas and garlic and pulse until it looks like wet sand.
Add the rest of the ingredients; tahini, lemon juice, salt and ice cubes. Blend this for 5 mins, stopping once half way to scrape the sides of the food processor.
Add the hummus to a serving dish, top with olive oil, and chickpeas and enjoy with your favourite veggies, crackers or naan!
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