I Love Hummus. I am guilty of the following:
But I still think the answer is yes.
Now that I’ve confessed this bit of information, I’d like to share with you my previous love/hate relationship with the spread. I’ve always loved the flavor, the texture, the spoonful after spoonful that never made it to a cracker or carrot stick, but instead headed straight for my lips. What I didn’t love was how much I was spending on hummus so I set out to make my own. And it was terrible. So I made a different recipe. And that one was worse. This pattern continued for about 2 years until I FINALLY FOUND MY LOVE. My hummus love, that is.
I’m sure most have found hummus to be one of those easy recipes that they don’t really need a recipe for, but each batch I made was never as good as the kind I could by at the store. They were either too lemony, had too much cumin, not enough salt, too much garlic, not enough lemon, too much oil, not enough tahini…I could go on.
This recipe is the perfect balance of everything I’ve looked for in a hummus. It’s a game-changer, most definitely, because I have not purchased hummus in over 3 months (!!) since the first time I blended up a batch. I hope you enjoy it as much as I do.
The Perfect Hummus
- 1 (15oz) can garbanzo beans, drained and rinsed, reserve liquid
- 1 small clove garlic, finely minced
- 1/2 tsp. cumin
- 1 tsp. salt
- 2 Tbsp. lemon juice
- 2 Tbsp. tahini
- 1/4 cup reserved liquid from beans
- In a food processor or VitaMix, blend all ingredients until very smooth, about 2 minutes. (30 seconds in a VitaMix)
- Spoon into a bowl and serve, or refrigerate for 1-2 hours to let flavors meld. I usually can’t wait that long.
I make this hummus once a week, which means I usually go 2 or 3 days sans hummus because I eat it up so quickly. I love dipping fresh veggies or gluten-free crackers into it.
I made some great crackers a few days ago. They are gluten free, vegan, and full of healthy nutrients! I nibble on a couple while my students are at recess because they give me a little energy boost and Lord knows I need every ounce of energy I can get with those kiddos.
Gluten-Free Seedy Crackers
-adapted from Oh She Glows
- 1/2 cup chia seeds
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1 cup water
- 1 garlic clove, minced
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/4 tsp. paprika
- 1/4 tsp. black pepper
- Preheat oven to 325F and line a large rimmed baking sheet with parchment paper.
- Stir together all seeds and spices. Add minced garlic to the water.
- Pour water over seeds and stir, stir, stir until thick
- Spread the mixture onto the parchment, spreading as thin as possible.
- Bake at 325 for 30 minutes. Remove from oven, slice into squares using a pizza wheel, and flip. Return to oven for another 30 minutes.
- Cool completely before storing so they do not become soggy.
These crackers rock! They are hearty and filling and they make the perfect vehicle to drive more hummus to my belly. I love how crunchy they are too!
Question: “Do you love hummus as much as I do? Do you have a favorite recipe or flavor?” I prefer classic hummus, but once in a while I crave something a little more dolled-up. Cilantro-Jalepeno Hummus, anyone?
Be healthy. Be happy. Eat more hummus.