Easy Homemade Hummus

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I love hummus but I’d never made my own because I thought I needed a food processor.  Not so -my Ninja Blender did a fabulous job.  There are many great ways to eat hummus besides your traditional dip for veggies and pita chips. You can use it as a sandwich spread, toss it with pasta, use as a pizza spread instead of marinara or spread it on meat before roasting in the oven to make a creamy pan sauce.

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Once you master this easy homemade hummus you can mix it up and make your own hummus blends.  Let me know if  you have any additions!

Try adding:

  • Greek yogurt for a creamier consistency and to add calcium and protein
  • almond butter for a nuttier hummus
  • parsley, oregano, feta and red pepper flakes for more Greek flavor
  • salsa and jalapenos for a south of the border hummus
  • basil and pine nuts for a pesto flavored hummus
  • reduced balsamic vinegar if you love the stuff (Cat, I’m talking to you)
  • rinsed and drained white kidney beans to replace the tahini if you aren’t a fan of its bitter flavor
  • roasted garlic  instead of raw garlic to add a sweeter flavor
  • blanched edamame instead of chickpeas for a pretty green hummus  that is packed with protein
  • cooked sweet potatoes or canned pumpkin with cinnamon and nutmeg for a fall-flavored hummus
  • roasted red peppers or olives, pitted to change the color and add a new flavor
  • garnish with chopped tomato, cucumber, coriander, parsley, caramelized onions and sautéed mushrooms if you want to be fancy

Easy Homemade Hummus: (serves 6-8)

What to buy:

  • 4 garlic cloves
  • 30 ounces canned chickpeas, drained
  • 2 teaspoon kosher salt
  • 2 teaspoons pepper
  • 1/3 cup tahini
  • juice from 2 lemons
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce

What to do:

  • add  ingredients to the food processor and process until the hummus is coarsely pureed
  • taste and add more salt or hot sauce to taste

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