Hummus is one item you’ll always find in my fridge. It’s my go-to sandwich topper and veggie accessory. It’s also one of those things that, anytime I buy it in the store, I tell myself, “Self: you can make that at home.”
I think I’ve finally perfected homemade hummus. The secret – artichokes! I find garbanzo beans (chickpeas) to be very dry so that usually means compensating with a lot of olive oil and/or tahini. The artichokes make for a smooth and creamy hummus without a lot of added fat. In fact, one large artichoke has just 25 calories, no fat, 170 mg potassium, and is a good source of vitamin C, folate, and dietary fiber (Source).
The fun thing about homemade hummus is that the combinations are endless. My go-to seasoning is either fresh basil (when available) or Penzey’s Italian Herb Mix.
*1, 140z can of beans
*1, 14oz can of artichoke hearts
*1/2 tsp tahini
*1-2 tbsp lemon juice (use more/less to taste)
*1-2 tbsp seasoning or herbs of your choice (more/less to taste)
*1/4 tsp garlic salt
*1/8 tsp freshly ground pepper
*Just a small drizzle of olive oil as needed to reach desired creaminess
Add everything except the olive oil to a food processor and mix until everything is combined. Slowly drizzle a small amount of olive oil in until hummus is desired consistency.
Make sure to scrape the sides of the bowl 1-2 times and continue to process. Store in the refrigerator – it’ll keep for about a week (if it lasts that long!).
I suppose I could call this “Hipster Hummus” since I “instagrammed” my hummus:
I’ll leave you with a cute puppy picture–this was my reading buddy yesterday:
Worn out from his big birthday!
What’s your favorite hummus brand/flavor? I like the Whole Foods Market store brand – a bit expensive but no preservatives and it’s full of real ingredients. But the homemade version tastes even better!