Hummus has been making it’s rounds in the health food world for quite a few years now. Despite it’s starting with natural – real food ingredients, those packages in the grocery store can hide quite a few nasty ingredients. When you have multiple food allergies, it’s a pain to find something already made from the grocery store that is ok for you to eat & it’s a pain in the butt to make stuff from scratch & keep trying to tweak it to make is comparable to the grocery store taste.
But, this is possible the easiest dip to make next to guacamole. And basically it’s bean dip when you think about it. It’s super easy y’all – Give it a try!
Homemade Hummus Dip
- 1 large can of chickpeas or garbanzo beans (same thing), drained
- 2-3 heaping spoonful’s of Tahini paste (don’t forego this step- it totally makes the flavor & texture)
- 2 cloves of garlic, peeled & crushed
- 1 teaspoon paprika
- juice of 1 lemon
- 1 cup of filtered water
- sea salt to taste
- a good blender (I use a Kitchen Aid)
To Make it:
- Place all ingredients listed above into blender (you can lease sea salt out until last for seasoning to taste).
- Push the blend setting (not liquefy), as you want it into a thick paste similar to soft-serve, not a melted milk shake. Let it do this until you can no longer see any chunks. You want it all the same texture – smooth. You may or may not need to add more water during this step depending on whether or not your blender can withstand a thicker mixture.
- Pour/spoon hummus into dish of your choice, dust with a bit more of paprika and sea salt – and dig in with you favorite chips or crackers. (you can also serve it up with Mexican food or as alternative sandwich spread)
- Refrigerate leftovers if you have them & eat within 1 week.