DIY Hummus

Helllloo DIY Hummus. Store bought hummus? That’s a thing of the past. You’re going to love this homemade recipe. What are you making for snack today? THIS.

First time making hummus, check. Now that I’ve ripped off the band aid I want to try out another hummus recipe soon. Some ideas that sound so good: roasted red pepper or garlic hummus. Comment below which one I should try out first.

There’s something missing from this plate…. pretzels!!! I’m visualizing those sabra hummus and pretzel cups right now. Expensive little things but tasty I might add.

Also, I could go for some real pita chips to dip into this hummus. But, these fake ones from target will have to do for now. My parents have Stacey’s thin pita chips in their house and they are SO ADDICTING. I might have to get some for my apartment. Comment below what your favorite thing to dip in hummus is! 🙂

After I finished taking these pictures I was very excited to put together this post. Let me tell you why. These pictures look great and make me happy. They are full of color. Healthy snack plates make me feel good. This snack is super nutrient dense and filling. I’m grateful that I have time to prepare a healthy homemade snack like this. And also, to have access to healthy food! Healthy food is my jam. It makes my bod feel gouda. Did I mention this snack is budget friendly? Chickpeas are cheap af. Love chickpeas til death. Eatin’ healthy. boom. on a budget. boom.

After browsing google for the best hummus recipe I found one from Inspired Taste.

Ingredients:

  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup tahini
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 15-oz can of chickpeas
  • 2-3 tablespoons water

Directions:

  1. Drain and rinse the chick peas.
  2. In a food processor or high speed blender, whip/cream the lemon juice and tahini for 1.5 minutes, scraping down the sides after 1 minute.
  3. Next, add in the oil, garlic, cumin and salt and process for 1 minute, scraping down the sides half way.
  4. Add half of the chickpeas and process for 1 minute. Scrap down the sides, add the remaining chickpeas and process until thick, about 1-2 minutes more.
  5. To thin out the mixture add 2-3 tablespoons of water until creamy and smooth.
  6. Ta da! Drizzle with olive oil and let the snack time begin.

Tip for cleaning your blender or food processor:

Add soap and water and blend. Rinse and clean the remaining by hand if necessary.

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