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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.
How to Make 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”. By “juices”, I mean the Aquafaba – the liquid that the chickpeas come in. Did you know you can use aquafaba as an egg white substitute? I like to add some of it to the food processor to help with blending and maintaining the chickpea flavor, rather than adding water.
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
First, I pulse the garlic a few times. Then add the chickpeas with aquafaba, tahini, lemon and salt and blend. How much aquafaba you add will determine how thick your hummus is.
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? Let me know below. I love making different kinds of hummus!