Before I had a little one, I was in the habit of making hummus (let’s get real, I did a lot that I no longer do!) once every month or two. I was making my own because I try to avoid refined oils, but mostly because it’s just SO MUCH BETTER than store bought hummus. Pre-baby life we didn’t eat dinner until 7pm or so, and we’d need a light snack when we got home from work. We’d make a big batch, share some with my parents, and enjoy every creamy and garlicy bite with the veggies we’d cut up on the weekend.
Well, homemade hummus was certainly one of the first (and easiest) foods to fall off our make-at-home list. The first few months with a baby we were merely surviving (at best) – and I had a whole new appreciation for “convenience foods.” But, as everyone said we would, we found or flow and our new normal. Our new normal sometimes allows for time to make homemade hummus! Finn loves it, and I love having easy, yet nutrient snacks prepared ahead of time – and so, we make time to make hummus.
- 1 can organic garbanzo beans/chick peas, drained - 15.5 oz can
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice – freshly squeezed is best
- 1/3 cup tahini
- 1/4 cup filtered water
- 2-3 cloves of garlic, minced
- 4 tsp organic cumin
- sea salt to taste
- Add all ingredients into a food processor (I’ve never tried a blender, not sure if it would work).
- Blend for 30 seconds. Wipe down sides with a spatula and process again for 30 more seconds.
- Store in a glass storage container in the fridge for 2-3 weeks.
- I like my hummus smooth and creamy, if you prefer it thicker you can blend for less time and add ⅛ cup of water instead of a 1/4 cup.