Clean Eating Hummus

I love hummus.  I could eat it with a spoon all day, every day.  But I am kind of particular about the texture of hummus, and when I’ve made homemade versions in the past, the flavor is always great, but the texture has been too thick for me.  So, I’ve stuck with my store-bought brands that are kind of expensive and filled with some extra ingredients that aren’t necessarily bad, but that I just don’t want to eat every time I have hummus.

Recently I posted a picture of some hummus I was eating for lunch, and one of my friends messaged me to offer up her dad’s hummus recipe.  Holy moly, ya’ll, this hummus is PERFECTION.  It’s a great base to add other flavors, like roasted red pepper or sriracha, and the texture is exactly what I like.  It’s simple to make, and has very few ingredients that I already had in my pantry from previous hummus experiments.  The best part of this recipe, for me, is the small amount of olive oil–I’ve always made hummus with at least 1/4 cup of olive oil, and that is a lot!  I love that this recipe still has great flavor without a lot of oil (and therefore fat and calories).

One variation I’ve tried so far is to double the garlic (because I LOVE garlic) and roast 2-3 cloves in the oven before chopping them.  I peel the cloves, put them in a small square of aluminum foil, drizzle with a tiny amount of olive oil, and fold up the foil to make a little pouch.  I put that in the oven at 375 for 40 minutes, and then chop and add it to the hummus mixture.

You can adjust the amount of liquid you put into the hummus based on the texture you prefer–less liquid if you prefer thicker hummus, more if you like it thinner.

***I half this recipe each time I make it because I’m the only one in my house that eats it.  The full recipe made just shy of 5 cups of hummus!

Clean Eating Hummus (from my friend Macarena and her dad)

2 cans garbanzo beans, liquid drained and reserved

3 tablespoons tahini

1 tablespoon chopped garlic

Juice of 1 lemon

2 tablespoons cumin

Mix all ingredients except the bean liquid in a blender or food processor.  Slowly pour the bean liquid as you blend.  Blend in olive oil to taste.