Have you ever made homemade hummus before? If not, you need to! Give it a whirl. It is so easy! Not to mention much tastier and cheaper than store bought hummus. I make a batch of hummus weekly. It is a staple in our house, as I’m sure it is in any vegetarian or vegan household. It’s great to have in the fridge for a quick healthy snack. Or to offer up to any surprise guests that may drop in.
I make my recipe in a food processor but I’m sure it could be made just as easily in a blender.
Amanda’s Hummus Recipe
¼ cup reserved liquid from garbanzo beans
2 cans garbanzo beans, drained and rinsed
Juice from 1 medium sized lemon
2 peeled garlic cloves
2 Tablespoons olive oil
Pinch of salt
½ cup tahini
Put garlic cloves in food processor and pulse until cloves are minced. Add the tahini and whip up for 10 seconds. Add garbanzos, reserved liquid from garbanzos, lemon juice, olive oil and pinch of salt.
Mix ingredients until smooth, or desired consistency. If hummus seems a little thick slowly add more olive until desired consistency is reached.
This hummus will last in a sealed container in your fridge for about a week. We like to eat our hummus with pretzels, olives, raw red peppers, raw carrots, raw broccoli, raw cauliflower, and sugar snap peas.