Homemade Hummus

When I was little, I thought chick peas looked like miniature roasted chickens, may be that’s why they are called chick peas in addition to garbanzo beans. Two cups provide your entire daily value of fiber (but I dare you to eat two cups in one day.) Not only that, they are packed with antioxidants, particularly manganese.

I came back from vacation last weekend ready to cleanse and get my eating habits back on track. I was talking to a life coach a few weeks back (on unofficial business) and she was saying how she could not find hummus in the store that was all natural. Her exact quote was “On what planet is hummus made with soybean oil?” She was so right. So I decided I had to start making my own hummus. It is definitely better than the store bought kind, although I must admit, the lemon hummus from Whole Foods rocks my dipping world.

  • 1 can chickpeas, rinsed but reserve water from can

  • 1/2 cup tahini paste

  • juice of half a lemon

  • salt

  • olive oil

Remove skins from chickpeas by pinching and peeling. (It should come right off, but this can be tedious. You can skip this step but your hummus may not come out as smooth.) Pulse chickpeas in food processor until it resembles course sand.  Add tahini, lemon juice, and salt, scraping bowl as needed. Slowly add reserved can water back to the mix and blend until smooth. Chill for at least an hour before serving. Top with olive oil, paprika, or red pepper flakes if desired.

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