Traditional Homemade Hummus

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I’m almost embarrassed to admit this but if you know me, you probably won’t find this surprising. Instead of lying around and sleeping in on Sunday mornings, I head to the local farmer’s markets so I can be there for first pick of the fresh produce. Sundays are the days that I chop all my veggies for the week and grill my meats. I have to make sure that I’m full stocked for the process! 🙂

I had hummus on my list and I grabbed my usual and grumbled over the $4.99 price. I love it but yeah, it’s ridiculously overpriced. For some reason, I flipped it around and looked at the ingredient list. Suddenly it hit me. I can do this for almost nothing. So I did. Since it was my first attempt, I didn’t get fancy. I stuck with traditional hummus. Next time, we get wild.

Traditional Homemade Hummus Homemade Traditional Hummus

  • 15 oz can chick peas, drained and rinsed
  • 1 clove garlic (I used roasted garlic)
  • 2 Tbsp (28g) tahini
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp curry powder or cumin, optional

Place all of the ingredients in your food processor and blend until smooth. You may have to scrape down the sides a couple times, but it doesn’t take long and you’ve got fresh hummus.

Makes 12 servings of 2 Tbsp (28g) each at approximately 41 calories – 2g protein, 6g carbs, and 2g fat.

Seriously, that’s it. I’m not sure why I’ve been paying through the nose for hummus all this time when I could have made my own for pennies in 2 minutes. Now we know. Next time I’m experimenting. I’m thinking roasted eggplant, spinach and artichoke, or….? What would you make?

If you’re looking for a more non-traditional, fun hummus version, try my chocolate hummus.

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