Hummus is kind of our go-to snack when we’re in a hurry and want a powerful, protein packed lunch. Serve with fresh veggies or, my personal favorite, homemade pita. It’s versatile and tasty.
The only problem I have with my hummus is consistency. Sometimes it’s delicious but sometimes it’s only pretty good. I admit that I made some pretty awful combinations in the beginning. I finally decided to sit down and write out the ingredients I use to ensure that batch after batch will yield great results and take out the guess work. Once you’ve mastered the basic I encourage you to experiment with different additions to come up with an amazing combination of flavors that you can call your own.
A few words about this recipe:
I’m going to go ahead and call myself out on this one though: I use canned beans. A look in my pantry would reveal that the only thing that I buy from a tin can are chick peas, or garbanzo beans. I can’t find them fresh and my last attempt at buying them in their dehydrated form from the bulk bin was a dud. If you can only find high-sodium versions of these canned goods then replace the “bean juice” (sounds tasty, eh?) with water and be sure to give your guys a good rinsing. Of course you can also make hummus with raw, sprouted peas or with dehydrated, but the recipe will vary.
Also, my version is less than authentic. I don’t use tahini because I find the extra ingredients to be a) expensive b) difficult to find in the regular grocery store when I shop and c) unnecessary. This version will still take your taste buds on a magic carpet ride to the Middle East, I promise.
Make it your own…
Want some fun ways to spice up your hummus? Try mixing some of these items in.
- Try tahini + cumin for a more authentic taste
- Roasted garlic
- Roasted red peppers
- Sundried tomatoes
- Hot sauce + bleu cheese crumbles
- Unflavored yogurt
- Black beans
Now it’s your turn. How do you like your hummus?