As part of the Clean Eating Challenge, which wraps up today, I committed to making my hummus fresh since most (all?) store-bought hummus has citric acid – a food additive that is derived from feeding black mold. Ummm, gross! You can read more about that in this Wikipedia article. It’s also present in many other store bought foods, like canned tomatoes.
Although, it’s not as fast as opening the lid to store-bought hummus, once you have your ingredients assembled, it comes together in less than five minutes. Hummus is not only great for pairing with fresh veggies, I also use it to replace the savoriness of cheese in some recipes – especially pizza and burritos.
To reduce the fat content, I don’t add extra oil, which many store-bought and homemade hummus recipes contain and I add a solid kick of garlic.
Prep Time: 5 minutes
Yields: About 1.5 cups
- 1 -5-oz can chickpeas
- 2 T tahini
- 2-3 tsp freshly squeezed lemon juice
- 2 medium-large garlic cloves
- ½ tsp. salt
- 4 T water
Add all ingredients to a food processor and blend until thoroughly combined.
Scrape down sides and blend again, adding more water if needed.
Store in an air tight container in the fridge. Will keep for about 2-3 days if properly stored.
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