Hummus is one of my favorite snacks! It has such a thick, creamy texture and is a fantastic dip for vegetables and crackers.
It’s also great as a spread on toast, or a wonderful alternative to butter or mayonnaise.
What’s the BEST hummus, in my opinion?
Homemade hummus, of course!
Here’s the secret to making your homemade hummus - use a food processor. Because the mixture is thick and creamy, and not liquidy, a food processor is a better option than a blender.
Let’s talk about what makes hummus so healthy. Chickpeas are a wonderful, plant-based source of fiber, iron, zinc, B vitamins, and so much more.
They’re also a great protein supplement, being one of the top plant-based sources of protein. Did you know? One cup of chickpeas contains a whopping 39 grams of protein!
Garbanzo beans, or chickpeas, are also full of fiber, which helps improve and regulate digestion. High fiber foods move quickly through the colon, which is great because toxins don’t have time to build up from old food that’s been sitting and rotting in your digestive system.
Eating foods high in fiber, like garbanzo beans, are one of the best ways to keep your body healthy and working efficiently.
And now…. Nora’s Heavenly Homemade Hummus!
2 cups canned chickpeas, drained
⅔ cup tahini
¼ cup olive oil
2 cloves garlic
¼-½ cup water (start with ¼, and add until desired thickness, no more than ½ cup)
Paprika (optional)
Pine nuts (optional)
Blend all ingredients in food processor between 30 seconds and 1 minute. Sprinkle with paprika and pine nuts, and store leftovers in a glass container.
Hummus also makes a great dip for your mixed vegetable platter. Enjoy!
