I popped my homemade hummus cherry for you guys. I just thought you should know that.
I’ve loved hummus for as long as I can remember, but… actually, nope… that’s not entirely true. I can clearly remember a time where I didn’t love hummus.
Heck, can clearly remember a time where I didn’t even know what hummus was. But this was back when I basically lived off chicken fingers and mac & cheese, and was grossly weirded out by anything even remotely healthy. I also thought people who ate beans were strange.
What? Just being honest.
Anyways, I’ve come to realize the error of my ways, and I’ve loved hummus for a good number of years now — I pretty much always have some on hand so that I can use it in a quick meal or snack.
The only thing is that, prior to this point, I’ve never actually made my own… which is ridiculous considering how simple and cost-effective it is.
All you need is a food processor, a handful of simple ingredient, and 10 minutes until you can transform this…
Into this…
Ta da! It really is that simple. So simple that I can’t believe I didn’t do it sooner.
I think the main thing holding me back for so long was the fear that I wouldn’t like my homemade version as much as the ones from the store… which is, again, ridiculous, because the beauty of making something at home is being able to adjust it to your tastes.
Like things a little more salty? Add more salt. Like things a little more zesty? Add more spice. Keep tasting it as you go and feel free to add a pinch of this or a dash of that.
I probably ate about 1/4 of the batch straight from the food processor with all the tweaking and taste testing I did, but I ended up with a version that’s quite possibly my favorite hummus to date.
It’s creamy and smooth; rich and crazy flavorful. The lemon and lime add a nice freshness, while the spices add a little extra kick. And it doesn’t hurt that you’re getting in some pretty great nutrition at the same time.
Protein and fiber from the chickpeas. Vitamin C from the citrus. Calcium from the tahini. Hummus is a food you can really feel great about eating, and I highly recommend indulging ’till your heart’s content.
But you probably don’t need me telling you that…
You probably also don’t need me telling you that it’s great with crackers. And sliced veggies. Or that it’s perfect in sandwiches and wraps, or even as a salad dressing if you thin it out with a little bit of water.
Heck, I’ve eaten it on pizzas before in place of tomato sauce, and even used it as a sauce for my pastas. Hummus is so versatile and delicious, that the sky really is the limit when it comes to how you can use it.
So do yourself a favor and try whipping up your own hummus at home. It takes almost no time or effort, and I can promise you that you’ll never want to go back to store-bought again.
- 1 15 oz. can chickpeas, drained and rinsed
- 2 cloves of garlic, minced
- ¼ cup tahini
- 1 small lemon, juiced
- 1 lime, juiced
- 2 Tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- ¼ tsp. cayenne pepper
- ½ tsp. salt
- Add all ingredients to food processor or blender, and process until smooth and creamy. Scrape down the sides of the bowl as necessary, and periodically stop to taste and adjust the seasonings to your preference.
- Transfer to a sealed container, and store in the fridge for up to a week.