Have you ever picked up an item at the store or even purchased something, brought it home and then scoped out the label only to be confused as to how some strange ingredients ended up in a seemingly straight forward product? I have. So many times. While you may pick up an item and simply toss it in your chart thinking it must be pretty straight forward, I have found things like tons of added sugar in jarred pasta sauce and crackers, and chemical preservatives in items like hummus and canned jalapeños. While I know it’s not realistic to make everything at home and everything from scratch, there are still so many things we can make at home very quickly and therefore we are in full control of the fat, sugar, sodium and ingredient content!
This basic hummus recipe has tons of flavor but half the fat of the average store bought hummus (yes, fats from plant sources are still fats!) and is a great base for you to be creative and try different add-ins and toppings!
Basic Lower Fat Hummus
Servings: 18 (~2 Tbsp Each)
Prep Time: 5 Minutes
2 Cans of Chickpeas, Drained (15 Oz Each)
2 Tsp Garlic Powder
1 Tsp Cumin
1/4 Tsp Sea Salt
2 Tbsp Olive Oil
1 Tbsp Tahini
Juice from 1 Lemon (About 5 Tbsp)
1/4 Cup Water
Optional Topping Ideas: Fresh Herbs (dill, parsley, scallions), Chopped Almonds, Chili Powder, Olives
1. Add all ingredients except water to a food processor and blend for 30 seconds. Scrape sides down if necessary.
2. Add 1/4 cup of water and blend again. If hummus appears to be too dry, add water in Tablespoon increments until desired consistency is achieved.
Your homemade hummus is good in the refrigerator for a week!
How do I use my hummus?! I use it as a dip for veggies, a spread for sandwiches and wraps, a topping on salad and I’ve even used it in place of mayo in egg salad! Try tossing some hummus on a piece of naan bread with a little feta cheese and popping it on the grill then adding loads of fresh veggies on top for a summer pizza!