Any time I find a healthy snack that my child loves, I am more than happy to oblige her. And hummus is one such yummy snack. It also gets her to eat her carrots and celery so boom! mom of the year; for about 5 minutes anyway 😉
In traditional hummus recipes, Tahini is a main ingredient, and though it’s super tasty, being a mom with a grocery budget, it’s hard to spend $10 or so on a jar of it. So I’ve often made hummus with only ingredients that I have at home based on other recipes I’ve found. There was always something missing though, and a couple of weeks ago I felt the urge to add a squeeze of lemon to the mix. It really made all the difference! It gives that extra little zest and tang that you find in a good hummus dip.
This is a super basic recipe, and you can feel free to add a variety of other ingredients as well. Extra garlic, additional seasonings, peppers etc. Chickpeas are great because they have such a mild flavor and soak up other flavors so well. I find this to be a nice quick go-to because I usually have all the ingredients at home.
Quick Hummus Dip
- 14oz can of chickpeas or garbanzo beans-just found out they’re the same thing 😉
- 1 clove garlic
- 1/2TBSP lemon juice- about 1 lemon wedge
- 1TBSP olive oil
- 1tsp water
- salt and pepper to taste
I always drain and rinse the beans first, this allows me to control how much salt I have in the final dish.
Drop the beans in a food processor, along with the garlic (peeled and roughly chopped). Add 1TBSP olive oil, 1/2TBSP lemon juice, a good pinch of salt and pepper and 1tsp of water. The water will help to give the hummus a nice creamy texture. Blend it all up until it’s nice and smooth. If it still seems a little dry or chunky, add just about 1/2tsp water at a time until you get the consistency you like. You can start snacking right away, but if you let it chill in the fridge for at least an hour, all of the flavors will really have time to come through. Enjoy!