The main craze that has existed for some time has been Hummus. I remember a few years ago, trying Hummus for the first time (I purchased the Sabra branded version) and I absolutely hated it! Haha! I just couldn’t wrap my head around eating pureed beans. Back then, I wasn’t really a “bean fan”. However, after having my little one, it all changed. That’s why i truly believe that pregnancy and birth really alters the chemical hormones that shift your taste-buds. Not sure if there’s science behind that, but I believe it from experience. I now love the things I hated and hate the things I loved (food wise of course!). Am I the only Mama who’s gone through this?
Anyway, back to Hummus—so, now that I’ve fallen in complete love with beans (chickpeas especially), I decided to most recently give it another shot. This time however, I chose to make it from scratch and I must say that there is a real difference with it being homemade versus store bought. It’s much richer in taste and per usual, you can make it on your own terms. That means you can make it thick or creamy, with or without certain ingredients, etc. What’s better than making it personal to your own preference anyway? Well, most recipes have the same main ingredients, since there isn’t much that goes into making Hummus (except for the main star—Chickpeas!), but I did decide to add a few extras to mine, such as jalapeños and red pepper flakes, since a girl always has to have her spice! It’s the Southern + Jamaican parts of me, trust me! Anyway, I’m definitely going to play around with a lot more flavors in the future, and I’ll be sure to write a post highlighting any recipes that I do try (maybe as one big multi-flavored Hummus post! Who knows?!). Be on the look out for that at a later date.
Well, this recipe is super easy and quick and isn’t messy at all in the process. My little one even loved it, so this is a great healthy snack for the entire family. Plus, having a toddler love something healthy isn’t all that easy (especially in my case), so I’ll definitely be hitting a home run with making this more often (#lestrugglesofmotherhood). The amazing thing also, is that I did not use Tahini in this recipe and it still came out great! Granted, if you want to use it for added smoothness and taste, then no worries! I’ve added a note in the recipe where it can be added. Overall, I enjoyed this recipe and I do believe that having the tomato + basil wheat thins that I purchased was an awesome touch to this entire snack! DYNAMITE taste for sure! I would definitely recommend trying these crackers for sure (and they do also come in many other flavors!)
Check them out below:
I do use Amazon Fresh a lot, because of it’s convenience and versatility when it comes to organic foods, as opposed to running to Whole Foods constantly, which isn’t as convenient for me! Once you’re a Prime Member, it only costs about $14.99 per month for Amazon Fresh as an add-on, but it’s worth it! I love getting groceries at my doorstep and the prices are truly great! If you aren’t aware, shopping organically can be really expensive, especially for a family of 3. So I’d recommend learning more about Amazon Fresh: Click Here! It’s definitely all about snacking and eating healthy! Also, if you didn’t check out my previous post where I made a Spicy Tomato + Chickpea sauce, be sure to check it out, where you’ll learn the health benefits of chickpea as well. To read more: Click Here! You’ll be surprised at how many health benefits there are to eating this particular bean. Plus, it tastes so GOOD, so that’s a winner in my book! Haha!
Well, it’s time for me to go and scoop up the remaining little Hummus I have left in this bowl. Be sure to take a look at the recipe below while I enjoy this great mid-day snack!
- 1 can chickpea, 15 oz. (OR 1 1/2 cups of cooked chickpea)
- 1/4 cup lemon juice
- 1 garlic clove (minced)
- 2 Tbsps olive oil
- 1/2 tsp cumin
- dash of sea salt
- 2-3 Tbsps water
- sprinkle of red pepper flakes
- 1 jalapeno pepper (minced + seeds removed)
In the bowl of a food processor, add the olive oil, minced garlic, cumin, lemon juice, and a 1/2 teaspoon of salt and half of the chickpeas and process for 1 minute.
Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. So, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency as desired.
Serve hummus with a drizzle of olive oil (optional) and sprinkle of red pepper flakes, and chopped jalapeños in the center, by making a small well with a spoon.
Store homemade hummus in an airtight container and refrigerate up to one week. Bon Appetite!
If you'd prefer a more creamier texture, you can use Tahini (1/4 cup) and process it (for about 1 minute) in the food processor with the lemon juice before adding remaining ingredients.