The Best Hummus Recipe

By on February 8, 2013
The Best Hummus Recipe | Follow @CaliCooking for healthy recipes inspired by the California Lifestyle

Ok, maybe this isn’t the world’s best hummus…but it’s my favorite, so it’s my “the best” hummus recipe. I love hummus as a snack or part of a meal for 2 obvious reasons: 1) it tastes good, and 2) because it’s a great source of fiber and protein, so it keeps you full for a while. I love to make hummus because buying packaged hummus from the store just doesn’t taste as good, plus it’s always overloaded with sodium and other weird preservatives and ingredients we wouldn’t normally subject our bodies to. Making hummus literally takes about 5 minutes and can involve as little as 3 ingredients so I really don’t see why you shouldn’t want to make it for yourself every time!

Interesting facts about chickpeas aka garbanzo beans: Studies have shown that garbanzo beans help lower cholesterol, aid in our livers’ detoxification process, and can even help us get a good nights sleep. Who knew?! These beans are rich in tryptophan, an amino acid that’s a precursor to serotonin. Serotonin plays an important role in regulating both mood and sleep. Many experts recommend eating foods that contain tryptophan, like chickpeas, close to bedtime for calmness and to help facilitate sleep. You can read more about the health benefits of garbanzo beans here.

Here’s What You’ll Need:

♦Food processor or high powered blender

♦one 15 oz. can of chickpease/garbanzo beans

♦1.5 tbs tahini (sesame seed paste)

♦1-2 tbs olive oil

♦1 garlic clove (chopped)

♦1 tbs lemon juice

♦a few tsps water (add some very slowly if it’s too thick)

♦1/2 tsp salt

♦1/2 tsp paprika

♦1/2 tsp cumin

♦dash of cayenne pepper (depending on how much of a spice kick you want it to have)

makes 2 servings at 320 calories/serving, 17g fat, 34g carbs, 13g protein, 11g fiber

Here’s What You’ll Do:

Add the lemon juice, 1tbs water, and the tahini to the food processor and blend until smooth for about a minute, scraping the sides halfway through. Then add all the other ingredients except for the chickpeas. Blend again until smooth, about another minute. Then add the chickpeas and blend. You may need to add more liquid/water to the mixture if it’s not blending smoothly, but add a tiny bit at a time until it reaches the consistency you like. Sprinkle a little additional paprika on top and that’s pretty much it! Enjoy with some whole wheat pita, some veggies, or thin pretzel chips like I do!