Most dips that are sold as shelf stable products have added artificial ingredients to preserve taste and freshness, and we are big fans of dips in my house! My kids love snacking on raw veggies and so do I, and it just so happens that hummus pairs really well as a dip for raw veggies.
After a few trials to get just the right proportions of each ingredient, and cutting out some labor intense steps to make it much easier I think I have a favorite recipe and some tips to make your own hummus.
The surprise ingredient in hummus for most people is the Tahini. Tahini is made from ground sesame seeds and it adds to the texture and flavor of hummus. Hummus by the way, is a very good dip choice when looking for healthier alternatives. It’s packed with fiber, omega fatty acids (you can thank the Tahini for that!) and lots of minerals such as Manganese, Copper and Iron.
This basic recipe has great potential for personalizing! For a spicy version add cayenne pepper and jalapeno pepper to taste. You can also add green olives, sun dried tomatoes and oregano for an Italian twist. For a Greek version try adding spinach, crumbled feta cheese and extra lemon juice.
My basic Hummus recipe starts with a can of Chickpeas, and I like to use the organic kind. I do sometimes take the time to cook some chickpeas of my own and freeze small portions for future use but when on short notice the can works well! To really infuse the taste of garlic I found that microwaving the chickpeas (with liquid and all, straight out of the can into a glass bowl) with 3 garlic cloves for 3-5 minutes does the trick. You can of course do this over the stove top as well. Then transfer it all to your food processor while still warm, add about 2 tablespoons of lemon juice, ½ cup of Once Again Nut Butter Organic Sesame Tahini, 1 tsp salt and blend. Then slowly I drizzle in about 1 tablespoon of Extra Virgin Olive Oil in the final seconds of blending. The hummus is smooth and tastes so fresh!
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