Making your own hummus is easy to do, and is so nice to have in the fridge for a healthy snack. I have tried a lot of hummus recipes and I really like this one. This hummus recipe has a really good balanced flavor and would be a great base for different variations. You could add pesto to it, roasted red peppers, sun dried tomatoes or even substitute out the parsley for cilantro and the lemon for lime.
These are the ways I like to eat hummus:
1.As a dip with different veggies or crackers
2. As a sandwich spread instead of mayonnaise.
3. To make a wrap I spread hummus in brown rice tortillas, or sprouted wheat tortillas and wrap them with cucumbers, tomatoes, shredded carrots, olives, and spinach.
4.As a salad dressing, it’s a little thick but it gives such a good flavor to a Mediteranian salad.
I have read that you can even freeze hummus for up to three months, I haven’t ever tried it but it is worth a try make a double batch and then have some for later.
1/4 C parsley
1/2 tsp lemon zest
1/2 tsp kosher salt
1 garlic clove
2 cans chickpeas or 4-5 C cooked chickpeas
2 T of tahini*
2 T of lemon juice
2 1/2 T water (I use the liquid from cooking my chickpeas)
1/2 tsp ground cumin
2 tsp extra virgin olive oil
1. In a food processor pulse 6-8 times the lemon zest, salt, or parsley until chopped up fine.
2. Transfer the mixture to a bowl.
3. Add the garlic clove, chickpeas, tahini, lemon juice, water, cumin, and olive oil into the food processor and blend until smooth.
4. Add it to the lemon parsley mixture and mix well.
*Tahini is a sesame seed paste, kind of like a nut butter. You can find it in most major grocery stores.
** You can also make this in a high powered blender. Just chop the parsley finely by hand and blend the rest of the ingredients together, add the parsley to the hummus after. Or if you don’t mind green hummus you can just blend everything together.