If you have never made homemade hummus, then now’s your chance! Hummus is a creamy and savory Middle Eastern dip, made up of a blend of ingredients. It is such a unique dish to the tastebuds! Although this is most commonly served as a snack, recently I have been serving it as a light lunch or dinner option.
This is a plain hummus recipe. However, there are many different variations of hummus. From roasted red pepper hummus to creamy avocado hummus, the options are endless. Did you know that hummus can even be made as a dessert? That’s right! One way of serving it as a dessert is by making chocolate hummus. Chocolate hummus is delicious! And, it’s especially yummy with salted pretzels, (soft or hard) saltine crackers, or even spread on some toast! One day, I will have to share a chocolate hummus recipe with you.
Creamy Hummus as a Meal
Course: Appetizer Recipes, Dinner Recipes, Easy Recipes, Family Recipes, Healthy Recipes, Kid Friendly Recipes, Low Cost Recipes, Lunch Recipes, Quick Recipes, Snack RecipesCuisine: Middle EasternDifficulty: Easy4
servings15
minutesIngredients
2 cups 2 cooked chickpeas, peeled (if canned, make sure you rinse them)
2 2 garlic cloves, minced
1 1/2 tablespoons 1 1/2 lemon juice
1/4 cup 1/4 tahini paste
Pinch of salt
water for thinness
Extra Virgin Olive oil and paprika to garnish (to drizzle)
raw vegetables such as lettuce, peppers, onion, mushrooms, etc.
Directions
- To a food processor, add peeled chickpeas and minced garlic. Puree until smooth.
- Next, add lemon juice, tahini paste, and salt.
- Slowly add water until you reach your desired consistency.
- Serve over a bed of lettuce with assorted vegetables. Drizzle with olive oil and paprika.
For now, let’s dig into this plain hummus. This is made by blending cooked and peeled chickpeas, garlic cloves, lemon juice, tahini paste, salt, extra virgin olive oil, and water. There is no measurement for the water. You be the judge with that. Depending on how thick or thin you want your hummus will determine how much water you add. My advice to you is to start with only a teaspoon of water, then decide if you need more.
As a child, I didn’t particularly care for hummus. This was most likely due to not being exposed to it. My family didn’t eat much of it if any at all. It wasn’t until I started college that I started exploring a lot more cuisines. One of my favorite cafes sold the best salad with a wedge of iceberg lettuce, tomatoes, zucchini, and bell peppers. On top of the salad were a couple of heaping tablespoons of hummus. The salad was served with a warm roll. The hummus was thick and creamy, so it was the perfect replacement for dressing. This was my first time having hummus and enjoying it. This was a delicious lunch to have. And, it kept me full until dinnertime. By the time dinner rolled around, I only wanted something light. I typically went with a lean protein and some more vegetables.
To make this hummus into a meal, this particular recipe recommends that you serve the hummus with iceberg lettuce, bell peppers, onions, mushrooms, and any other vegetables of your choice. I like the vegetables to be raw because it is easier to put the salad together. However, if you prefer to saute them, then do so! It is up to you. After all, the true star of the show here is the hummus itself.
Be sure to top the hummus with a drizzle of olive oil and a dash of smoked paprika before serving it. The cafe I went to did not do that. However, I think it makes it look prettier with a little drizzle of this and a little dash of that! Don’t forget to serve it with a warm roll or some warm pita bread. Enjoy!
