Hummus is a wonderful, versatile food great for many things. You can use it as a dip, as a sandwich spread or even use it to make homemade dressing. Follow this easy recipe to make a hummus that rivals and even surpasses any store-bought variety.
Store-bought hummus is usually full of unnecessary ingredients and preservatives to prolongate its shelf life. In addition, some brands of hummus add dairy or eggs as well so they’re not always vegan. This is why it’s best to make your own. This way you know exactly what ingredients are in it and can eliminate harmful additives.
First gather your ingredients:
- 1 15oz can chickpeas (You can also use sprouted chickpeas as a raw alternative. There is some controversy surrounding canned goods due to the BPA content often found in cans. Sprouted chickpeas will avoid this issue altogether. Otherwise, look for cans that are specifically labeled BPA free or use organic canned chickpeas.)
- 2 to 3 cloves garlic (Chop the garlic cloves in thirds to help them blend smoother. You can eliminate the garlic if you don’t like the taste, or add even more if garlic-y foods are your thing.)
- 1/2 onion (Chop the onion into smaller pieces to make sure they are thoroughly blended.)
- 1 to 2 tablespoons lime juice (Use fresh squeezed limes if possible. Typically the juice from two small limes will do the trick. Otherwise opt for organic, fresh squeezed lime juice free of preservatives.)
- 1 teaspoon Himalayan salt (Use Himalayan salt rather than traditional table salt for a natural, mineral rich alternative. It will help make the flavors in the hummus pop.)
- 1/2 bell or chili pepper *optional* (Adding a bell pepper or even a spicier pepper can really help your hummus to have a bolder flavor. Chili peppers give hummus a nice little kick.)
- 1 tablespoon aquafaba *optional* (Aquafaba is the remaining liquid you find with canned chickpeas. It is slightly salty in taste and can actually be used as a substitute for egg whites in a number of recipes. It whips similar to egg whites and is often used as a substitute for meringue.)
- 1 tablespoon extra-virgin olive oil *optional* (The addition of olive oil will make the hummus heartier and more spreadable. This is great if your intention is to use it for sandwiches or in a dressing rather than simply a dip.)
- 1/2 teaspoon paprika *optional* (This will add a nice color and extra flavor. The added color will enhance the presentation of the finished product.)
Once you’ve gathered all your ingredients, simply combine them into a food processor or blender and blend until smooth. Empty the hummus into a sealable container and then pop it in the fridge for 15 to 30 minutes to cool it down. Top with the dash of paprika for an added pop of color and flavor. Then serve and enjoy!
