homemade hummus
Hummus is a great dip to have on hand all year but especially in summer. It shocks me when I see people buying it in supermarkets for unbelievable prices. Hummus is delicious and incredibly easy to make. There are different variations but this is a basic hummus recipe perfect for dipping raw veggies, crackers or chips.
what you’ll need
1 can chickpeas, drained and liquid reserved
1, 2, 3 (or however many you like!) cloves of garlic, peeled
1/3 c tahini paste
1/3 c lemon juice (add this to taste and stop when you think you’ve got enough)
salt
fresh ground black pepper
what to do
Put first 3 ingredients in a food processor and whaz it up until the chickpeas are sufficiently mushed. Add half of the lemon juice, taste, add gradually add more until it’s lemony enough for you. Add salt and pepper.
If you like your hummus chunky you might not need to add any of the reserved chickpea liquid. Most people, I think, prefer a creamier hummus. If you are one such person, add as much reserved liquid as desired. Taste and adjust seasoning as needed.
Hummus is an awesome mid day snack or to have with a light lunch. It will keep well in the fridge for up to one week – if it lasts that long! It never does in our house!
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check out these recipes as well for a perfect addition to hummus ~
homemade whole wheat crackers
homemade flatbread with herbs and sea salt
