The Perfect Hummus

I can’t believe I have yet to do a post on hummus. It’s like… the best thing ever. EVER. Right below chocolate. Hummus is super healthy. Did you know it has all of the amino acids that your body needs? We have attempted countless recipes promising us that it was the ultimate hummus… none fully came through for us. I like to think we’re hummus connoisseurs. But we finally found it. The easiest, tastiest, PERFECT hummus recipe.

The humble chickpea. I was telling a dear friend of mine that a can of chickpeas could be anything from a pan of brownies to pizza crust. It’s quite amazing. They’re also known as garbanzo beans. Chickpeas or garbanzo beans are actually just a legume… full of… you guessed it! Protein! We love our plant-based protein.


Now an important ingredient to hummus is tahini. It can be found at Harps {for you local readers}. A jar will last for a very long time. Tahini is just sesame seed paste, with its natural oils. Again, another super healthy food. It’s a common Eastern ingredient. Definitely used in the Mediterranean.


So let’s get to it. You get a can of chickpeas, drain only 1/2 of the liquid in the can. Add the peas with the remaining liquid to your blender or food processor. Add 1/3 cup of tahini. Then… garlic.


Chop two cloves of garlic just slightly, and add to blender. Feel free to mince as well, for a less garlicky kick.


Add a dash of sea salt. {1/4 teaspoon to be more exact} And add 1/4 cup of lemon juice.


Then, add a tablespoon of delicious extra virgin olive oil.


When their powers combine… Captain Plaaanneett! {that was for my 90s peeps} Blend away until completely creamy.


Delicious. Savory. Filling. Healthy. We add this to our wraps, sandwiches, pizza, dip fresh veggies in it, and a couple of small humans in our household eat it by the spoonful.


Make this. Eat this. Love this.

Recipe adapted from My Little Celebration.


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