I think it’s pretty safe to say that (almost) everyone loves hummus. It’s delicious, super versatile, and, when made right, it’s packed with a ton of beneficial nutrients and is a well-balanced mix of protein, fats, carbohydrates, and fiber. The ingredients in hummus also provide many essential vitamins and minerals such as B vitamins, magnesium, phosphorous, and iron. All of these make hummus very beneficial for digestion, heart health, and bone health. Some of the ingredients used in hummus can also help decrease inflammation and fight off other illnesses and conditions. However, many types of store-bought hummus can be loaded with questionable, less-than-desirable ingredients like preservatives and refined oils that can nearly cancel out all the benefits.
The solution? Home-made hummus!
Don’t be intimidated – it’s much easier than you think. And don’t get me wrong, there are some GREAT brands like CAVA and Majestic Garlic but why not try making your own? It just requires a few simple ingredients and some helpful tools.
First, you’ll need a food processor to make hummus but if you don’t have one, you can also use a blender. I just prefer the food processor because it’s large, has some extra power, and gets the hummus to a good consistency. I have a super old school food processor but it is a tank and seems like it’ll last forever! I found what I consider to be the modern equivalent here. Buying a food processor can be a bit of an investment BUT there are so many uses for it – shredding veggies for salads or slaws, slicing potatoes, making spreads – the uses are endless so it really is worth the price. You’ll also need the juice of one lemon so a citrus press like this will help you get the most out of your lemons without making a huge mess.
This recipe is for basic hummus but of course you know there are a ton of veggies, herbs, and spices that can be mixed in. I’ll be sure to share some ideas below!
Hummus a Song
▷ Total Time: 5-10 minutes
▷ Servings: 8-10
▷ Profile: Vegetarian, vegan, gluten-free, dairy-free
▷ Keeps in refrigerator for a week
◈ 1 14oz. can of garbanzo beans (chickpeas), drained & rinsed
◈ 1 to 3 cloves of garlic, can be left whole or loosely chopped
◈ Juice of 1 lemon
◈ 1/2 tsp. ground cumin
◈ 1/4 cup tahini
◈ 1/4 cup olive oil
◈ Sea salt to taste (preferably Pink Himalayan)
◈ Combine all ingredients in food processor
◈ Blend until smooth
◈ Depending on how thick you like your hummus, add more olive oil 1 tbsp. at a time until you’ve reached your desired consistency
◈ Store in an air tight container in the refrigerator
◈ Enjoy! When serving, you can top with a drizzle of olive oil!
◈ Try adding any of your favorite veggies or herbs! Some examples are roasted red pepper, garlic & cilantro, pesto, kalamata olives, artichokes, and so on
◈ Try using different beans! You can make hummus with black beans, edamame, lentils, and even eggplant (also known as baba ganoush). The possibilities are endless.
◈ Most recently, I tried making a spicy hummus (Hummus a Spicy Song?) – just follow all steps above and add 1 tsp of harissa. The CAVA brand I mentioned earlier makes one and it is amazing and full of simple ingredients!
You can enjoy hummus as a snack with fresh cut raw veggies or crackers or as part of a balanced meal. I like to include it in salads, grain bowls, spread on bean burgers, or even as the main source of plant-based protein and fiber in a wrap with mixed veggies.