Oh hummus. I ❤ hummus. It is my favourite savoury snack. It is delicious, nutritious and so quick and easy to make on your own. Did you know that “Hummus” comes from the Arabic word meaning “chickpeas”? Though the exact origins of hummus can be debated for days there is no denying that it is a well known part of Levantine cuisine. Regional variations are present but below I have created a very simple hummus for you which is the standard for what you will find in grocery stores and restaurants. But better, because you know, you made it.
I like to keep hummus on hand as part of my weekly meal prep as it is quite versatile. I like to use it as a cracker topping with either fruit and vegetables on top, as a dip with cut up veggies, as part of a buddha bowl and even as a sandwich or wrap spread.
1.5 cups (or one can) of chickpeas, drain and then rinse
3 tbsp olive oil
2 tbsp tahini
1/2 lemon, juiced
1 clove garlic, crushed
1/3 cup water, depending on desired consistency
Salt and pepper to taste
Blend everything together until smooth. Keep in a sealed container in the fridge for up to five days. Enjoy!
When served drizzle with some olive oil and sprinkle with either cayanne pepper or sumac. Make it unique with a nice design.
Pro tip: to get the hummus super smooth remove the outer coating on the chickpeas by rubbing them in a towel. Also I am too lazy to do this. Oppps
Pro tip #2: want to rehydrate your own chickpeas instead of buying them in a can? Check out my guide here. By rehydrating your own chickpeas you avoid any nasties like too much added salt and sugar as well as preservatives. In addition to that there is so much less waste! Yes tin cans can be recycled but that also produces waste and uses resources.