Hummus is one of my top five favorite foods. I eat it pretty much every day. In fact, I’m eating it as I write this … go figure. I’ve tried a lot of homemade hummus recipes, and it’s not easy finding the perfect balance of ingredients.
My homemade hummus recipe below is one of my favorites. But, your tastes may be slightly different. So try different proportions of lemon, tahini, and garlic if you’re not crazy about this one.
It’s pretty versatile too. Most of the time, I eat hummus with plain, raw veggies like carrots, cucumbers, celery, peppers, broccoli, and cauliflower. You can serve it with whole wheat pita bread or a whole grain cracker like Ak-Mak. You can add it to a sandwich. Or, you can even use it as a sauce/dip for whatever you serve for dinner, as I often do.
So here’s my healthy homemade hummus recipe… enjoy!
|Prep Time||Cook Time||Serves|
|10 min||90 min (if you're cooking the beans)||6|
- 2 cups garbanzo beans (if you’re using canned, go with salt-free)
- 2 cloves of fresh garlic
- Juice and zest from 1 lemon
- 2 T olive oil
- 1/8 cup low-sodium vegetable broth
- 1 T tahini
- 1/2 tsp. sea salt
- Pinch of paprika
If you’re using dried garbanzo beans, soak the beans overnight, and drain before cooking. Bring a pot of water to boil. Add garbanzo beans and reduce heat, cover, and simmer for about 90 minutes. Rinse beans in cold water. Add beans, garlic, oil, lemon juice and zest, tahini, and salt to a food processor or blender (I use a Vitamix). Blend on medium-high for 2-3 minutes. You’ll probably need to scrape some of the beans off the side and add a little vegetable broth until it’s to your desired texture. When it’s done, you can sprinkle with paprika and serve it immediately, or refrigerate it for up to one week.
101 calories, 6.5 g fat, 9 g carbs (2.5 g fiber), 3 g protein, 264 mg sodium