Fresh Hummus. YUM! We eat so much hummus – with fresh veggies, pitas, in salads and even on toast! (it sounds weird, but it’s really good), or with my favourite Simply Sprouted Way Better Snacks Simply So Sweet Chili Tortilla Chips. Fresh hummus is so easy to make, and tastes just as good, if not way better than store bought hummus. I like making fresh hummus once in a while as you can control the ingredients in it, like the quantity of sodium. Hummus is great for snacking, and a much healthier option than those high in fat creamy veggie dips, or creamy chip dips (if you’re more a chip and dip kind of person than you are veggies and dip). Fresh hummus can be refrigerated and enjoyed for about one week. Happy snacking!
1 540 ml can of chick peas
1/4 cup tahini
1 large fresh lemon, juiced
1 large garlic clove, minced
2 tbsp extra virgin olive oil (plus more for garnish)
1-2 tbsp water
1/2 tsp ground cumin
1 tsp sea salt
paprika (for garnish)
1. In a food processor, process tahini and lemon juice. Mix until well combined. If needed, stop and scrape the sides with a silicone spatcula and then process for another 30 seconds or so.
2. Add olive oil, garlic, cumin and sea salt to the mix. Like step one, stop and scrape the sides if needed and then process for another 30 seconds or so.
3. Add half a can of rinsed chick peas to the mix and process until well combined. Add the other half of the chick peas and process until well combined.
4. If hummus is too thick or not fully processed, add 1-2 tbsp of water as needed, and process for 30 seconds or so until you get the desired texture for your hummus.
5. Pour hummus into a serving dish and garnish with extra virgin olive oil and paprika. Serve with pitas and/or fresh veggies. Store remaining hummus in an airtight container and refrigerate.