I’ve made a lot of homemade hummus over the past few years and every recipe I’ve tried has been really good. But, THIS one takes the cake!
Homemade hummus saves money and is healthier than any store bought brand because there aren’t any preservatives or thickeners in the homemade version. You save money by buying dried chickpeas from the bulk bin, soaking for a day or two (change the water daily) and then cooking on low for a few hours. Chickpeas can be frozen so when you’re ready to make hummus, use your frozen chickpeas and it makes for a very cold and creamy texture.
If you don’t have the time to soak and cook your chickpeas, canned chickpeas work just as well. Just be sure to buy BPA-free cans because the chickpeas are cooked in the cans they are bought in which means you could be eating aluminum and chemicals.
Hummus is a multi-purpose, nutrient dense spread/dip that goes really well with bread, crackers, rice cakes, and vegetables or on top of salads, soups, stir fry… you name it. I even put it on homemade vegan pizza when I don’t have cheese. Try this sometime – you won’t regret it!
Because I’m pregnant, this hummus is tahini-free as tahini is linked to salmonella and listeria. If you aren’t pregnant and want to add tahini for it’s creaminess and flavor, you can add 3-4 teaspoons.
Simple, Nutrient-dense Ingredients
Vegan, Gluten-Free, Tahini-Free
A rich source of vitamins, minerals, and fiber. Chickpeas are high in protein and help to improve digestion and reduces your risk of many diseases.
In just a handful of cashews, you are doing your heart a huge favor. Cashews are full of vitamins and minerals, such as potassium, vitamins E and B-6 and folic acid which help fight heart disease. The copper and iron in cashews help the body form and use red blood cells (especially important during pregnancy!) which keeps your immune system, nerves, and bones functioning properly.
3. Garlic Cloves
Garlic contains medicinal properties that can help boost your immune system. Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Garlic is very nutritious and has a little of almost every nutrient your body needs for optimal health.
4. Cold Pressed Olive Oil
Olive oil is rich in healthy monounsaturated fat, contains large amounts of antioxidants and has anti-inflammatory properties. Fun fact: The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation.
Yield = 4 cups
- 3-4 cups cooked chickpeas or two 14 oz. BPA-free cans chickpeas
- 1 cup soaked cashews (soak cashews in water for 10 minutes)
- 2 garlic cloves
- 1 large freshly squeezed lemon
- 2 tablespoons cold pressed olive oil
- 1/4 cup water or more
- 1/2 teaspoon pink salt or sea salt
- Cracked black pepper
- Paprika and cumin to garnish (optional)
*For anyone who is not pregnant and wants to use tahini, add 3-4 teaspoons.
1. In a high-powered blender or a food processor – add chickpeas, cashews, water, garlic cloves, tahini (if using), lemon juice, olive oil and salt and pepper. Blend on a medium setting using your tamper tool to push the chickpeas down into the blade. I like extra smooth hummus, so I blend for a while.
2. Taste your hummus. If it needs more salt, add more. If you like rich flavor, add a pinch of paprika or cumin.
3. After you are happy with the taste of your hummus, scrape it out of your jug and serve fresh or store in sealed glass containers in the fridge. Hummus should last up to four days.
If you’re serving a bowl of hummus as an appetizer, garnish with a splash of olive oil, cumin and paprika. Serve with toasted bread or pita wedges, carrot sticks and cucumber. Delicious!
If you try this recipe, comment here or tag me on Instagram @bewelljess with a pic. I love to hear from you!