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!??
Yeah, 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.
- 1/4 cup tahini (I use Kevala)
- 1 whole lemon
- 2 tbsp. olive oil
- .5 tsp. sea salt
- 1 tsp. garlic salt
- 1/2 tsp. cumin
- a dash of paprika
- 2 cups (16oz) canned chickpeas
- 2 tbsp. water
- Begin with opening a can of chick peas, draining and rinsing them in the sink. Leave them there while you prepare your other ingredients.
- In a good processor, pour 1/4 cup of tahini and squeeze in an entire lemon. (Make sure no seeds fall in)
- Blend the tahini and the lemon together to create a fluffy texture. This is key to making your hummus fluffy.
- 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.
- 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.
- Blend everything together until you have a thick hummus texture.
- Add in 2 tbsp. of water to moisten it up a bit and give a lighter/fluffier texture. Blend again with the water.
- 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.
- You can dip veggies in it, add it onto salad, or my personal favourite: dip homemade sweet potato fries in it.
- Once you make this hummus, you will never have to run to the grocery store and buy over priced hummus again.