Hummus Recipe

My clients often ask me what they can snack on. Most think that snacks are either highly processed foods (even ones that seem “healthy”) or only raw veg, nuts, and berries. While the latter are more acceptable, depending where you are on your health journey, I have a more fun and delicious idea.

Hummus! 

Hummus is high in protein, good for your gut and a great snack to add depth and flavour to those raw veg snack plates. Or have you ever tried it warmed over roasted veggies?

One of the reasons hummus is great for humans is because the main ingredient, chickpeas contain a moderate amount of calories and dozens of vitamins and minerals. They’re also a good source of fiber and plant protein.

It’s also high in its garlic content, a bulb known for its incredible health benefits.

I’m sharing my favourite recipe with you here so you can have hummus anytime the snack monster rears its head… You can also head to my Roasted Cauliflower recipe where hummus takes centre stage.

Ingredients

• 1 ½ cups cooked chickpeas

• ½ teaspoon baking soda (if you’re using canned chickpeas)

• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

• 1 medium-to-large clove of garlic, roughly chopped

• ½ teaspoon fine sea salt, to taste

• ½ cup tahini

• 2 to 4 tablespoons ice water, more as needed

• ½ teaspoon ground cumin

• 1 tablespoon extra-virgin olive oil
  

Method

In a food processor or high-powered blender, first combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 10 minutes or longer.

After the garlic flavour infuses itself, add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor, as necessary.

While still running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (add 1 to 2 tablespoons more ice water if it looks too thick).

Now add cumin and the drained chickpeas to the food processor. While still blending, drizzle olive oil and keep mixing until hummus is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve the super creamy texture of your choice.

Taste, and adjust as necessary.

Place the hummus into a serving bowl and sprinkle with cumin powder and olive oil. Enjoy anytime!

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