Always a hit, this Classic Hummus will become a staple in your kitchen. Perfect for dipping or using as a spread for pitas or sandwiches.
Veggies are just veggies unless you have something tasty to dip them in. Skip the chemical laden, fat-filled dips and whip yourself up some protein packed Classic Hummus.
Hummus is one of those foods that for the longest time I would not eat. For some reason, I was positive I would not like it. At one point in time I also felt that way about cheesecake and that mindset changed pretty quickly as well.
As it turns out, I really love hummus:) Creamy, garlicky and just the right amount of tang. It’s great as a dip but hummus is also a terrific swap for mayo to spread on bread for sandwiches. It adds a great layer of flavour!
This recipe calls for 2 cups of chickpeas/garbanzo beans which just so happens to be equivalent to one can. If you recall my recipe for Spicy 3 Bean Chicken Soup, I mentioned using canned goods that are BPA free. As a Canadian, I am proud that my country was the first to declare BPA a toxic substance and Canada is also one of the first countries to ban it in baby bottles. This is all well and good but it’s still prevalent in other products and as consumers we need to be aware. I really wish big businesses would stop poisoning us, but until that happens we need to speak with our dollars and support companies that do not use this cancer causing substance.
I also really need to pull up my socks and prepare my own beans from dry ones…
OK…off my soapbox and into the kitchen I go. 🙂
Start with 3 cloves of garlic in the food processor.
Add in your BPA-free chickpeas/garbanzos…
tahini and fresh lemon juice…
and, my favourite hot sauce, Louisiana with chipotle peppers. Love me some chipotle!
Blitz until you reach your desired consistency. Like peanut butter, some like it chunky and some like it smooth:)
Serve with some cut veggies or perhaps some crackers if you have them.
This Classic Hummus recipe is very lightly adapted from the marvelous Ina Garten. Her hummus recipe is perfection.
- 3 garlic cloves
- 2 cups of chickpeas if using canned reserve liquid
- 1 1/2 tsp sea salt
- 1/3 cup tahini
- 2 lemons juiced
- 6-8 dashes chipotle hot sauce
- 2 tbsp water or reserved liquid
Mince garlic in food processor.
Add remaining ingredients and blitz until you reach desired consistency.