There are certain foods that I can’t ever seem to buy enough of. Hummus is one of them. We go through SO much hummus at my house and we always find ourselves running out before our next grocery run. I just find it to be so versatile. It’s great with veggies and crackers of course, but I also love it on a baked potato, on toast, as a sandwich spread–the list is endless! I could just load up on more at the store so that it lasts longer, but I’m trying really hard to stick to a specific grocery budget each week, and I don’t want to adjust it just to accommodate our apparent hummus obsession! I had a bad experience attempting to make hummus many years ago, and never really tried again since then…until this past weekend. I figured I may as well give it a shot because making my own is not only more economical, but also healthier. I’m pleased to report that I think this version is a winner!
Although most of the hummus varieties I buy have oil in them, I wanted to try an oil-free recipe. I’m not opposed to oils, but I try to eat them in moderation. Since we tend to eat lots of hummus, I was really hoping to discover a recipe without oil that still has good flavor. Fortunately, I came up with one that I’ll definitely be making again! I started with a very basic Whole Foods recipe but modified the spices. I chose to saute the garlic instead of adding it in raw, because I like the cooked flavor better. And instead of using cumin, coriander, and cayenne pepper, I decided to throw in smoked paprika. I also added in some sun-dried tomatoes, which, in all honesty, I think made the recipe. I tried the hummus before I added in the sun-dried tomatoes and something was missing flavor wise. I had a hunch that the saltiness of the sun-dried tomatoes would balance out the tartness from the lemon juice, and my hunch was right! It totally did the trick. The result was a smokey and peppery spread that I couldn’t stop eating.
Aside from having to pull out the food processor, which is admittedly something I try to avoid, this recipe couldn’t be easier. Let me know if you try it, and if you have any recommendations on homemade hummus recipes. I need a few to add to the rotation!
- 3 cloves garlic, chopped
- 1 15-ounce can no-salt-added chickpeas, rinsed and drained
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon reduced-sodium tamari
- 1/4 teaspoon smoked paprika
- 1/2 cup chopped sun-dried tomatoes (not packed in oil)
- Saute garlic in a little bit of olive oil for about 5 minutes.
- Add garlic to the food processor and pulse it until it’s finely chopped.
- Add the chickpeas, lemon juice, tahini, and a quarter cup of water. Pulse again until all the ingredients are blended.
- Add the paprika and sundried tomatoes and pulse until evenly blended and smooth.
- Transfer to a covered bowl or dish and chill in the refrigerator for at least an hour.
*Adapted from Whole Foods’ Simple No-Oil Hummus