Tuesday, August 2, 2011

Homestyle Hummus

Tomorrow is the last day of Phase 1!  Can't wait to get my hands on a glass of wine.  Until then....

One of my FAVORITE snacks of all time.  Hummus.  Its true what they say, once you start making hummus at home, you won't want to buy it at the store.  The most expensive part is buying the tahini but it lasts a long time so don't you worry.  You use very little.

All hummus recipes generally contain chickpeas, tahini, olive oil, garlic, & lemon juice.  The proportions and additions are really a matter of preference.  In fact, I usually don't really measure out the ingredients.  Here's how I make mine.

Roasted Garlic Hummus

  • A can of chickpeas (garbonzo beans), rinsed.  OR ~1.5-2 cups of chickpeas, cooked
  • *Roasted garlic.  As many cloves as you want. (I used about 5)
  • ~ 1-2 tbsp. of tahini
  • ~ 2-3 tbsp. of olive oil
  • Juice from 1/2 lemon
  • Dash of salt, pepper, spices (oregano, paprika, basil, cumin.. its really up to you.)
  • 1/8-1/2 cup of water

  1. Combine chickpeas, garlic, olive oil, & tahini in a food processor.  Add in the ingredients in small amounts between pulses.  You may need to scrape the sides to help move things along. 
  2. Once its pretty pureed, add in the lemon juice & spices.  You may want to start with a little and add more to taste.
  3. Add water to reach desired consistency.  You can also add more oil to reach desired consistency.  I tend to use water to keep it lower in fat.
*I highly recommend throwing garlic in your oven whenever you have it on.  You just never know when you'll want some roasted garlic. :)

Variations:  The possibilities are really endless with this.  You can add feta, roasted red peppers, spinach, yogurt, etc.  

Serve with chopped veggies, pita chips, fresh pita, or spread it on a sammie!


  1. i can attest that you do indeed make some boss hummus.