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Healthy Homemade Hummus

Making your own homemade hummus really is a quick trick. It’s cost effective too, because one can of chickpeas will make a TON of hummus.

My favourite right now is a cucumber from the garden, put in the fridge so it’s nice and cold, dipped in fresh garlicky hummus! Mmm-mmm!

It’s super simple to make and you can adjust to your taste preference for more or less garlic, lemon, tahini…

And then switch it up! There’s a second trick here!

Not only is homemade hummus a quick trick itself, but you can add hidden veggies and change up the flavours.

Homemade Hummus:

Standard hummus usually goes something like this:

1 can of chickpeas – use as much or as little of the juices as you like, or use dried chickpeas, soaked and boiled. Try to buy a brand that is “no salt added”.

2-4 (or 6, I’m not gonna judge) cloves of garlic

Juice of 1/2 a lemon

2 tablespoons of Tahini

Sea Salt to taste

Hummus: Three Ways

First, I make a big batch of regular hummus, as above.

Divide into three parts, leaving some right in the food processor. 

Then add cooked carrots to the processor and blend again. Remove to a bowl or glass container.

Add the next batch back to the food processor. This time I added black beans.

And there you have it! Hummus in three different flavours!

Next time I think I will add fresh jalapeños from the garden! Make one batch plain garlic for the kiddos and then kick it up a notch for me!

What flavour ideas do you have?


I love containers with locking lids and keeping foods in glass helps to prevent chemical absorption from plastic containers.

Connect and Share!

Share your hummus recipe with me on Hey Mommy’s Facebook page.

Don’t forget to Pin to your healthy snack board!

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