Homemade Garlic Hummus

I have always bought hummus in the store, that is until today. It is quite expensice to buy in the store, $3 to $4 for 8 to 12 oz. I have been trying to cut back our grocery bill and store bought hummus was one of the first things to be chopped. I traded in the $4 tub for a $0.59 can of chickpeas. Everything else I had on hand. I looked up a bunch of different hummus recipes and realized that for basic hummus it is pretty simple: tahini, lemon juice and chickpeas. I usually buy roasted garlic flavor and love love love garlic. I am not found of the smell of sesame oil, so I substituted olive oil for the tahini and doubled the oil so that I could count a serving of hummus as a healthy oil for the day. I also put in LOTS of garlic. Mine is strong but you could use a smaller amount or roast the garlic if you like a milder flavor.

Here is how I made it. I thought it turned out great, although a little tweek here and there would probably not do any harm.

Homemade Garlic Hummus
2 pts
Serves 6 (About 3 T)

1 can chickpeas, drained and rinsed
1/4 c lemon juice
2 T olive oil
1 t to 1 T garlic, minced (add to taste)



Puree beans with lemon juice in a food processor. Add olive oil and process until combined and smooth. Add garlic to taste, puree until very smooth.



Store in a airtight container in fridge. Use within a couple of days. Hummus is great with pita, tortillas, as a spread on sandwiches & with veggies or crackers. Most often, I do baby carrots. today, I cut up a flat out wrap into triangles to dip. These triangles could also be crisped in the oven to be eaten like a chip, but I prefer them soft.



Next time I am going to try making it from dry beans. I will probably cook up a whole bag of beans and freeze them in 2 c bags so that I can have them on hand for a quick snack.