Food

Homemade Light Hummus

Recently I have found a new obsession with hummus. I know what you’re thinking: don’t all vegans love hummus? Well, actually, I never used to like it. Little did I know, I was trying the wrong kind all this time!!! Crazy right? Think about all the times I missed out on this delicious and healthy goodness.

All the times that I ate hummus, it was spicy (which I don’t like) and I never really cared much for it. But recently I went to a dinner party and they had hummus there. It was a tad bit spicy, but I dipped my veggies in it, intrigued by the texture. The next day I had to go out to the store and buy some for myself. That’s when I saw the ‘light hummus’ container and it was like a streak of light reached down from the sky and illuminated that container. It was really expensive for such a little container, but I bought it anyways and LOVED it. So now I’m kind of a hummus addict, which is an expensive addiction to have. So then I had this wild and crazy idea: why don’t I make my OWN hummus!??

IMG_4055Yeah, I made that bad boy. And oh my gosh was it ever delicious. I got such positive feedback from friends and family saying how it was so tasty, had just enough lemon, and was even better than the store bought hummus. I was thrilled that I made something so good. So I just have to share the recipe with you.

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Homemade Light Hummus
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/4 cup tahini (I use Kevala)
  2. 1 whole lemon
  3. 2 tbsp. olive oil
  4. .5 tsp. sea salt
  5. 1 tsp. garlic salt
  6. 1/2 tsp. cumin
  7. a dash of paprika
  8. 2 cups (16oz) canned chickpeas
  9. 2 tbsp. water
Instructions
  1. Begin with opening a can of chick peas, draining and rinsing them in the sink. Leave them there while you prepare your other ingredients.
  2. In a good processor, pour 1/4 cup of tahini and squeeze in an entire lemon. (Make sure no seeds fall in)
  3. Blend the tahini and the lemon together to create a fluffy texture. This is key to making your hummus fluffy.
  4. Add in the rest of your ingredients: 2 tbsp of olive oil, .5 tsp. of sea salt, 1 tsp of garlic salt, 1/2 of cumin, and a dash of paprika. Blend everything together well.
  5. Finally, measure out half of your chickpeas (1 cup) and pour them into the food processor. Blend them in really well, then add in the remaining half.
  6. Blend everything together until you have a thick hummus texture.
  7. Add in 2 tbsp. of water to moisten it up a bit and give a lighter/fluffier texture. Blend again with the water.
  8. Once you have reached the perfect hummus texture, remove it from the food processor and store it in a jar or container with a lid and keep refrigerated.
Notes
  1. You can dip veggies in it, add it onto salad, or my personal favourite: dip homemade sweet potato fries in it.
  2. Once you make this hummus, you will never have to run to the grocery store and buy over priced hummus again.
Mindfully Bliss http://mindfullybliss.com/
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1 Comment

  • Reply
    Kim
    April 26, 2016 at 4:39 pm

    Thanks for all your great recipes!

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