I believe that a successful study session (or work session or any time of the day for that matter) always involves snacks. And the best snacks are the ones that are just as healthy as they are delicious! Cue this super simple garlic hummus.
While a package of cookies or an entire bag of chips is very tempting to have on your desk for when you feel like nibbling, they can often leave you feeling quite bleh afterwards. Feeling bleh never helps when trying to absorb as much knowledge as possible or when working on other productive tasks.
Thankfully, this simple garlic hummus is going to leave you energized to tackle whatever you need to get done. It’s loaded with fibre, zinc, and magnesium thanks to the chickpeas. Plus, this simple garlic hummus tastes just so darn good. Most people like to eat hummus with cut up veggies or crackers, but I’d have absolutely no judgements if you decided to simply plunge a spoon into this simple garlic hummus and eat it just like that. While I was whipping up this healthy dip, I couldn’t help but dip my finger to steal a taste…
But don’t limit yourself to serving this garlic hummus with only crackers or veggies. Hummus makes an amazing spread for pita pockets, sandwiches, and burgers.
Honestly, homemade garlic hummus is so much tastier than store bought (what isn’t though)! To boot, it’s also so incredibly easy to make. And it whips up in no time! No time as in 30 minutes tops from start to finish (if even).
I think the secret to the smoothest, creamiest hummus is blending up the tahini first, then blending it with the lemon juice, olive oil, and water. Sure you could save lots of time by just tossing everything into your food processor or the blender and hoping for the best, but you’d be missing out on divinely textured hummus.
If you’re using chickpeas from a can, make sure the can is labelled BPA-free. BPA is a harmful chemical often added to plastics and metals. It leeches from the container into whatever foods the container stores, so to be safe, it’s best to buy BPA-free cans. Eden Foods carries a large line of BPA-free canned pulses and beans. I love using their organic canned garbanzo (chickpeas) in salads, soups, and of course, hummus.
Also, when you’re draining your canned chickpeas, make sure to SAVE THE BEAN WATER! Also known as aquafaba, bean water can be used as an egg white substitute in pretty much any recipe that calls for egg whites. It’s quite amazing!
Now go make yourself a fresh batch of this scrumptious homemade garlic hummus. If you’re throwing a party or are in charge of bringing an appetizer, blending up this simple dip and serving it with cut up veggies and crackers is sure to be a crowd-pleaser.
Super Simple Garlic Hummus
- 1/3 cup fresh lemon juice
- 1/2 cup stirred tahini
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pink Himalayan salt or to taste
- 1/2 teaspoon ground cumin
- 1 14 oz BPA-free can of cooked chickpeas 398 ml, about 2 cups
- 1/4 cup filtered water plus a couple tablespoons more as needed
In a high speed blender or food processor fitted with a metal S-blade, process tahini until smooth and creamy (about 2 minutes). Scrape down the container after each minute. Add in olive oil, lemon juice, and water and process until smooth.
Add in garlic cloves, apple cider vinegar, salt, and ground cumin.
Process for 30 seconds. Scrape down bowl, and process for another 30 seconds.
If using canned chickpeas, strain chickpea liquid (aquafaba) into a bowl. Rinse chickpeas under cold water. Reserve chickpea liquid to use as an egg white substitue.
Little by little add in your chickpeas. Scrape down container every so often.
If hummus is still really thick and grainy, add in a little more water a tablespoon at a time until desired consistency is reached.
Keep homemade hummus in an airtight container for up to 5 days.
Quote of the post:
“If you fell down yesterday, stand up today”
– H. G. Wells
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