My Favourite Homemade Hummus

I've had hummus on the brain for a while now. It's a healthy, delicious dip that whips together in no time. Personally I think homemade just tastes so much better when comapared to the store bought variety. Plus you can control exactly what goes into your hummus and I like having control of how much salt goes into my recipes. I mean have you ever read the nutrition label or ingredient list on some of the store bought ones before? So much sodium! And you'll notice that many of them include unhealthy oils in their ingredients...like canola oil. Yes it's low in saturated fats, but it's a genetically modified product that is highly refined and bleached using unsafe chemicals. It is certainly not a natural product. The body does not know how to digest such a thing. Anyways, I avoid canola oil like the plague.

Chickepeas are rich in protein, fiber, and Vitamin C. They also have a good dose of potassium and iron. Just one cup of canned unsalted chickpeas that has 11 grams of protein and 7 grams of fiber. Not that I suggest you sit down and eat a whole cup. He he.

Ok let's get back to that recipe.

I'm going to show you a neat little trick to help get your hummus nice and smooth. I like to start by whipping the tahini (sesame seed paste) with the lemon juice in a food processor until it's light and creamy, which takes about a minute or so. This really makes for a smooth hummus. From here you can then add the rest of the ingredients in and puree. Serve with a drizzle of olive oil on top and maybe a sprinkle of paprika and you've got yourself a great appetizer.

I'm adding this to my weekly meal plan as a dip for fresh cut veggies (cucumbers are my fave!). What a great snack!

So what's the low-down on this hummus?

• It's so very easy to make
• Very tasty
• Very healthy
• Makes a convenient snack to add to your lunch box
• It's high in fiber + protein

Hummus is always a welcome addition to my lunch box.

My Favourite Hummus

by Jennifer Trennum

Keywords: food processor appetizer dips, spreads snack gluten-free grain-free low-carb vegan vegetarian nut-free soy-free chickpeas

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Ingredients (2 cups)

• 1 19 ounce can unsalted chickpeas, drained and rinsed (I used PC's blue menu canned chickpeas)
• 1/3 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice (approx. 2 lemons)
• 1/4 - 1/2 tsp sea salt
• 2 tbsp water
• 2 cloves garlic
• 1 tsp sweet chili sauce
• paprika for garnish
• a splash of olive oil

Instructions

In the bowl of your food processor, combine the tahini and lemon juice; process until creamy and whipped, about 1 minute. This helps make the end result nice and smooth.

Next, toss the drained chickpeas into your food processor along with the sea salt, garlic cloves, water, and sweet chili sauce. Purée until smooth and creamy.

Serve in a in bowl with a splash of olive oil and a sprinkle of paprika on top.

To Store

Keep hummus in an airtight container and refrigerate up to one week.

Notes

Start with 1/4 teaspoon of sea salt and taste/season as you go.

Nutritional Analysis

Nutrients per 2 tbsp: 65, Total Fat: 3g, Cholesterol: 0mg, Sodium: 30mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 0g, Protein: 3g

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