hummus

Hummus is something I like to make at home instead of purchasing from the market. It’s really simple to make and you can add whatever flavors that you like. After picking some spinach in the garden, I figured I’d throw it in my latest batch of hummus. At the end I’ll list a few other flavor suggestions that I like to swap out for some variety.

INGREDIENTS

1 (15 oz) can of garbanzo beans aka chickpeas, drained

*I like to get the low sodium one and reserve the liquid for other recipes*

1 big handful of baby spinach

3 cloves of garlic, minced

4 Tbsp lemon juice

1/4 cup tahihi

2 Tbsp olive oil (you can use reserved can liquid from the beans if you don’t want to add any additional oil)

MAKE IT

Add all of your ingredients a blender or food processer. Blend until it’s smooth; you may need to scrape down the sides from time to time until everything is incorporated. If it’s looking a little too thick, you can add more oil, reserved liquid from the can or even a few tablespoons of water. That’s it! You can put it into a bowl and garnish with a drizzle of oil and some shakes of smoked paprika or cumin, or just serve straight up. Enjoy it on toast, in salads, with vegetables or crackers… whatever you like.

OPTIONS

This version of hummus is very bright and pungent with lots of lemon and raw garlic. When making other flavors of hummus I still use lemon and garlic, just a bit less. Then I swap out the spinach for:

• roasted garlic

• roasted carrots

• roasted red peppers

• steamed kale or swiss chard

• balsamic vinegar

• chopped jalapeno and corn (stir the corn in after you blend)

• everything bagel seasoning

You can also switch up your beans! I’ve made this with kidney beans and black beans and they’re both super delicious. Definitely use this recipe to get creative and mix and match flavors and beans that you like!