Homemade Hummus with Fresh Veggies recipe
What you’ll need:
1 can chickpeas, ½ cup liquid set aside
1/4 cup tahini
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 clove garlic, peeled and minced
4 tablespoons extra virgin olive oil
Chopped fresh vegetables for dipping, such as carrots, celery, cucumbers and bell peppers
Warm pita bread (optional)
How to make it:
1. Add chickpeas, reserved chickpea liquid, tahini, salt, pepper and garlic to a food processor or blender.
2. Pulse lightly while drizzling in olive oil until smooth, about 2 minutes.
3. From here you can customize your hummus however you like. Try the juice and zest of a lemon for a tangy flavor, opt for roasted red peppers for a spicy zing or try kalamata olives for a classic Greek flair.
4. Serve cold with chopped fresh veggies and pita bread (optional).
Why it’s healthy: Unlike other veggie dips like ranch dressing, hummus is very low in cholesterol and saturated fats – making for a perfect skinny-waist alternative. Chickpeas, also known as garbanzo beans, are also rich in protein – making them a snacktime favorite of vegetarians and vegans.
As an added bonus, hummus is packed with Omega-3 fatty acids, the key ingredient in most trendy “super foods.” Note that tahini does have a pretty hefty amount of calories. So, use this ingredient sparingly in your hummus recipe for a low-cal snack. Learn more about the health benefits of chickpeas, tahini, garlic and olive oil from the USDA.
Cut back on waste: You will still need to purchase packaged chickpeas and tahini to make your homemade hummus. But whipping up a large batch ahead of time reduces the need for individually-wrapped portions, which create far more waste than that steel can of chickpeas. Remember to recycle your cans to realize the full waste-saving benefits of your DIY snack.