Wednesday, June 15, 2011
Hummus : My favorite new addiction.
So lately I've been secretly addicted to hummus. So much so that it is noticeably effecting my grocery budget. I usually buy the roasted garlic hummus, or the lemon hummus. It's been costing me roughly $2.00 a day over the past few weeks.
I decided I'd give making my own hummus a try, not only for cost effectiveness (because I'm frugal), but because I like to control every ingredient in the foods that I eat. I felt that buying the pre-made brands of hummus in the store was causing me to consume much more preservatives and the like than I was comfortable with.
It turns out that making your own hummus is not only incredibly cheaper than buying it, it's incredibly easy and a great deal healthier (leaving out all the preservatives).
I started with a mix of several basic hummus recipe's then added a bit of this and a pinch more of that until it passed my taste testing.
Here is my hummus recipe.
1 16 ounce can of chickpeas
4 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon paprika
Begin by draining the can of chickpeas and putting the drained chickpeas into your food processor. Add all the other ingredients into the food processor.
Secure the lid on top and pulse the processor until everything is thoroughly blended into a thick hummus.
Carefully remove and scrape the blade, then scrape out the hummus into a bowl. I chose an Anchor Hocking with a lid for my repeated opening and closing as I eat this like an addict.
There you go. Simple, delicious, healthy.
© The Gluten Free Spouse / Shawn Christopher Mooney
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Looks excellent - great consistency. That's important in a good hummus.ReplyDelete
If you're looking for a little extra flavour, my uncle just introduced me to adding 1 tsp toasted sesame seeds and I toasted a few cumin seeds in there as well. I sometimes add 1/8 tsp cayenne pepper as well.
Thank you! This was my first attempt at hummus and I will definitely try those additions. Since I love garlic, next time I'm going to go a little heavier on the garlic, perhaps roasting the cloves first. =]ReplyDelete
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