Had someone over for dinner and wanted an easy and somewhat healthy appetizer. On whim, came up with this hummus “sort-of recipe,” and was pleased with the speed of making it and results.
Lemon Garlic Hummus “Recipe”
Blend canned chickpeas, oil, lemon juice, garlic, cayenne pepper, salt, and pepper until creamy. Enjoy!
How much of each? Depends on your preferences and how much you want, but I used about half a can of chickpeas, enough oil so that they were wet, juice from 1/4 of a large lemon, and half a large clove of garlic with spices to taste. Was the perfect amount for two of us for an appetizer.
You’ll know if you haven’t added enough oil when you start to blend because it will be dry. I’d usually go with olive oil but was out so I used Chosen Food’s Avocado Oil which has become a cooking staple for me.
Notes:
- Don’t like spicy? Skip the cayenne pepper.
- Play with seasonings for different types of hummus. Need ideas? Just read the flavors on store bought hummus. Red pepper hummus, sun dried tomato hummus, pine nut hummus (if you’re feeling rich because they are expensive AF), jalapeño hummus are just a few ideas that instantly come to mind.
- Technically, you’re supposed to use Tahini in Hummus, but I think it tastes great without it so just seems like an unnecessary purchase.
- I use this handheld immersion blender that I got for under $20 for hummus and a lot of other things. It’s easier to clean than a large appliance and is small and stores easily (have I mentioned my studio is REALLY small? :))
Is it worth making home-made hummus?
Bon Appetit says no. I say YES! It’s so easy, it tastes better, and it’s more nutritious. Compare the nutritional information from a package of store bought hummus to the nutritional value on the back of a can of chickpeas, a lot more fiber and protein in fresh (even when you estimate about the same portion size.)
