A simple and fast way to make healthy homemade hummus!
Hummus is perfect for wraps, sandwiches, buddha bowls, and more! The base of this recipe, chickpeas, are a wonderful source of vitamins, minerals, and fiber, making hummus both a nourishing and filling snack.
I like to use this recipe when making hummus to go with carrots, in buddha bowls, with veggie wraps, and even in pasta sauces (I was surprised to discover that hummus adds a creamy texture to sauces without altering the taste too much, and now it is something I incorporate on a regular basis)!
Making homemade hummus allows you to not only save money and help the environment (by avoiding plastic containers,) but it also allows you to have control over what ingredients are going into your food. This means avoiding unwanted preservatives and additives that are usually found in store-bought hummus options to extend the life of the product.
The best part? You can make hummus based on the flavors you love! Here we have a classic plain hummus recipe, but you can feel free to add in other ingredients, such as roasted red peppers or pesto!
Looking to add some protein and a creamy texture to your pasta dish? Try adding in some hummus! For inspiration, check out the cheesy broccoli pasta recipe right here on the blog: https://www.faustinemicheyl.com/post/creamy-cheesy-broccoli-pasta
1 cup cooked chickpeas
1 tbsp tahini (2 tbsp for a smoother hummus)
Juice from 1/2 lemon
2 tbsp olive oil
2 tbsp water
1 tsp salt
1 tsp pepper
1 glove garlic (minced)
¼ cup onion (chopped)
Step by step:
Place all your ingredients into your food processor
Blend until your hummus becomes a texture that you like (for a very smooth hummus, this may take a bit longer)
Store in your fridge in air-tight container for up to one week (mason jars are a great storage option!)