No matter what brand, clean, all organic, packaged hummus I buy, it’s never like mine. The ingredients might even be almost the same as mine and super clean but still, it doesn’t taste like mine.
What I like about making hummus is it’s not an exact science. I add a little of this, add a little of that, to come up with the flavour I’m looking for. And I can tweak it any way I want.
The other thing I like is that hummus is a complete protein. A complete protein means it provides you with all 9 ESSENTIAL amino acids. These are the building blocks for everything and the body cannot make these so you need to eat them!
My husband recently had dental surgery, and was able to get this in him with some soft pita, plus a whole lot of healing bone broth of course!
Folks – this is NOT low carb. If you’re looking for a low carb dip, perhaps look elsewhere. It’s all about balance and eating a variety of food remember; so if you eat low carb, choose this on a carb-up day.
1 can of chickpeas
Approx 1/4 cup tahini (sesame seed paste)
Approx 4 tbsp olive oil
1/2 tsp cumin
1 clove of minced garlic
Juice from half a lemon
Salt to taste
Filtered water added as you process until you get a creamy consistency.
Use a good food processor and add all ingredients except the water at first. Process until everything is blended and scrape down sides as needed. Add water gradually until smooth and creamy.