Homemade Hummus Recipe
It’s rich, and it’s creamy, it’s easy to make.
There is no reason not have a homemade hummus recipe on rotation at your house. Sure, the store bought kinds are convenient and enjoyable, but nothing beats the satisfaction of creating your hummus. Depending on how hummus is made (store-bought or homemade) it can pack a pretty caloric punch, especially if it is oil or tahini-based. Don't shy away from eating this nutrient-dense dip. Just enjoy with portion size caution. A serving of hummus is about 2 Tablespoons from the store or out at a restaurant. I know not a very big serving size, it is similar to your favorite full-fat salad dressings. The truth hurts, I’m sorry.
While this recipe is not calorie free, it is reduced fat. That is one of the benefits of making your favorite foods at home. You'll find less oil and tahini in this homemade hummus recipe, without losing any of the flavors. The good news is you can enjoy an extra tablespoon or two (or three if you aren’t pairing it with a dense protein).
Try it! Enjoy it! Share it!
15 ounce can of chickpeas, well drained
1 - 2 tsp of garlic, minced
2 Tablespoons of Tannin
1 Tablespoon of Olive Oil*
1/2 tsp ground cumin
1/2 tsp of salt & pepper
1/4 cup of water
1 large lemon juiced
*You can get fancy with the olive oil and used infused for different flavors. I’m a big fan of the robust shown, not an add.
Toss it all into a food processor and mix well.
It’s that easy!
Enjoy it! Use it as a dip, a spread, or even a salad dressing with extra lemon wedges. It will rate as your healthy fat, while hummus offers some bonus protein because of the chickpeas, you shouldn’t eat a serving size large enough to equal a serving of protein. You would over do the fat, quick! Keep it to 1/4 - 1/3 cup serving size.