Ok kids! Here we go! My maiden voyage into the blogosphere. I thought I would ease into it with an awesome hummus recipe that’s been in my back pocket for at least five years. We like us some hummus in our house. And by like, I mean love.
To be honest I kind of have a love/hate relationship with hummus. I never even heard the word hummus until I was about 20 years old. Then I made up for lost time LIKE A BOSS. Chickpeas? What are chickpeas? And this is healthy? What else can we dip in it?
Buying hummus in the store began breaking the bank, so I began to explore recipes. I got freaked out by whatever tahini was, so I found recipes without. Then I came across this little gem. Some tweaks here and there and boy oh boy what a slippery slope. It became our “go to” for everything.
Friends over? No problem! Throw some hummus on the table and call it a day. Easy Peasy. We began taking it to work for lunch. Then having more when we came home for a pre-dinner snack. No joke, even breakfast. Anytime we’d go anywhere my husband would chirp, “Hey why don’t you make that hummus recipe.” Like he just randomly thought about it and the memory of it was so vague. Um, we have pints of it in our fridge.
I was making batch after batch of this stuff. Doubling the recipe. I couldn’t keep up. I reached my tipping point and told Jaryd that I no longer wanted to be the hummus family. I actually said this. Hummus family. I wanted to expand my horizons. He took it better than expected but we went into a bit of a hummus dry spell. I haven’t made it in months. It’s like I don’t want to poke the bear. I’m afraid if I make it once then the hummus beast will rise up again. Ugh, the drama.
Well have no fear, hummus is back b*tches!! I made it. I love it. You will too. Here’s the great thing about making your own hummus. It is completely customizable. Don’t like spicy hummus? No problem. Leave out the chipotle chili. Like sun dried tomato hummus? Add a small handful in the food processor with the rest of the ingredients, taste it, and add more if desired. Want garlic hummus? Saute those puppies in a pan until fragrant before adding them to the processor. Once you know the basic hummus recipe, you can really expand it by adding different flavors.
Before I continue, you have been warned. This is spicy hummus. Leave out the spice if you wish. My husband prefers to sweat when he eats hummus so I tend to put a bit more kick in it.
Here’s how you make Spicy Chipotle Hummus:
Get a can of chickpeas and rinse them under water. Make sure to shake all excess water off. Place them in the food processor.
Squeeze and strain the lemon juice. Place in food processor along with the other ingredients.
Process all the ingredients. Scrape down the sides and then add the 1 – 2 tablespoons of water. Process again.
Top with pine nuts, roasted garlic, sun-dried tomatoes, roasted peppers, ah the possibilities are endless.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 4 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 1/2 teaspoon sea salt
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili (or less if you’re not into spice)
- 2 tablespoons water, more if desired
- Put all ingredients in food processor except water.
- Process and use a rubber spatula to scrape down the sides.
- Add the water (one tablespoon at a time) until desired consistency.
Per serving: Calories 134; Fat 5.1g (Sat 0.7g); Protein 5.5g; Carb 17.5g (net carbs 12.5g); Fiber 5.0g; Sodium 70mg
- Serving Size: 15
- Calories: 60
- Sodium: 128mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 5g
- Protein: 1g
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p.s. This was my first blog post EVER!!! Everyone starts somewhere and I started with this image. Can’t believe I didn’t even toast the pine nuts 🙂