Yes, it’s easy to grab a tub of hummus at the store (and for busy parents, it’s one less thing you have to make) but I’m pretty picky about what’s in my hummus. I’ve found a few I like, however, I still prefer to make my own. Plus, I created a bit of a pattern with my ingredients which helps me remember the recipe, which makes it quick and easy to make.
Chic peas are packed with fibre and are a great source of protein. Fresh, raw garlic – nature’s antibiotic – contains antioxidants, is anti-inflammatory and boosts your immune system, to name a few. I don’t like to overpower my hummus with garlic but feel free to double it up if you like it strong. Add in lemon juice and some super heart healthy fats from extra virgin olive oil and tahini and you’ve got a delicious and healthy snack or filling for a lunch wrap.
gluten free, dairy free, paleo, vegan, nut free, raw
hummus
• 14 oz can (I used to use 19 oz can – it works too, just gives a thicker texture)
• 1/4 c lemon juice, freshly squeezed
• 1/4 c water
• 2 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2-1 garlic clove, depending on size (I usually do 1/2)
optional – you can add a tbsp of flax oil or almond butter for something different, or add spices and herbs such as basil, parsley, arugula, spinach or black pepper.
Blend and enjoy!
