Today’s Thursday Treat: homemade hummus. Chickpeas are a staple in our home however, there is only enough salad and chickpeas one can eat after cooking a pot (well not really) in my opinion the next best thing to salad with chickpeas is homemade hummus it’s extremely healthy and filling two added benefits.
Roughly 2 cups of cooked chickpeas drained (or one can)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
Drain chickpeas and add to the food processor and combine all other ingredients blend all ingredients until smooth taste for preference adjust ingredients for your liking, the above ingredients are what I use, however I may add more lemon or salt.
For a creamer texture add two tablespoons of Greek yogurt unfortunately I didn’t have any this time around, but this will make it creamier.
Hope you give it a try!