Hummus is a great healthy snack, especially when served with some nice veggies.
Try making a batch or two at home so that you can make it to your own taste – a little more spice, a little lemon juice, more garlic, etc. And, the homemade version saves you a lot of sodium.
The chickpeas can be cooked from dried beans following this slightly adapted recipe for Lazy Girl Chickpeas from “In Jennie’s Kitchen”.
The flavor is simply divine, and I’ve used these chickpeas for many purposes now: put them in a salad, smash them for a sandwich, toss them onto pasta…
Or, if you don’t want to spend the time cooking the dried beans, you can doctor up a can of chickpeas in the same manner; drain a can of chickpeas, rinse them well, add in 1 cup of water, follow along with the rest of the ingredients, and simmer for 20 minutes.
1 cup dried chickpeas
4 cups filtered water (plus more as needed)
1/4 cup olive oil
1 bay leaf
1 garlic clove, peeled
½ teaspoon salt
freshly ground pepper
Add all the ingredients to a medium-sized pot. Bring to a boil, cover, reduce heat to low, and let beans simmer until tender about 1-2 hours.
Or, cook on low in a small crockpot. Check the water level occasionally, and if it’s getting low, add more water, 1 cup at a time.
Once they’re done, let cool, remove bay leaf, and pour chickpeas and their cooking liquid into an airtight container and store in the ‘fridge up to 3 days. Cooked chickpeas can also be frozen in an airtight container for longer storage.
Serve your hummus with your favorite veggies. Here, I’ve served it with cucumber, red pepper, and whole wheat crackers.
Hummus is a nice healthy snack. I’ll even have it as a light dinner sometimes.
Once you have your cooked seasoned chickpeas, continue on with the smashing part…
Homemade Classic Hummus Recipe
- 1 cup cooked chickpeas
- ½ cup tahini
- ¼ cup olive oil
- 1 garlic clove
- 1 teaspoon salt
- cayenne pepper
- freshly ground black pepper
- Add all ingredients to the bowl of a food processor, and process until smooth. Spoon the hummus into a serving dish. Sprinkle with cayenne and black pepper. Serve with cucumber slices, baby carrots, red pepper, celery sticks, pita bread, or crackers.
- Alternatively, if you don’t have a food processor, go get one, er, I mean, you can smash the beans and other ingredients with a potato masher or the back of a wooden spoon. Your hummus will have a nice rustic, chunkier consistency, and you’ll get a nice arm workout to boot!