Easy Garlic Hummus
I’m not usually an organic nut. I buy it when I can, but I don’t fret over whether or not something is organic, or whether there’s a few ingredients I can’t pronounce. If I’m buying a Reeses or a bag of French fries – which, admittedly, doesn’t happen often nowadays – I’m not freaking out about the long list of chemicals involved. The hassle it would take to make these things at home deters me from worrying too much.
I’m not going to sit at home and make an Oreo. I’m not going to make crackers. I’m not going to pluck the feathers off my own chicken.
But hummus is an outlier. Maybe because it can get a little spendy for the brand I like, or maybe it’s because it only takes a few steps to make it at home. Either way, I switched over to making my own hummus. And this garlicky recipe is the one I make the most often.
Here’s how you can rock some homemade hummus.
15 oz. Chickpeas (Garbanzo Beans)
3 Tablespoons Minced Garlic
2 Tablespoons Tahini
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
Toss it all into a food processor and blend until smooth. Serve room temperature or cold. Can be made up to four days in advance.
As you can see from the photos, I love to eat this with sliced celery. I think the really light, watery quality of it allows the density of the hummus to shine through. Although I will admit that it means having a bunch of green stuff stuck in your teeth all day.
However, most people prefer it with carrots or pita chips, and both also pair very well with this recipe. I’m just weird and really like celery. Probably a little too much.
Don’t judge me.
Until next time, keep eating.