When I accidentally go too long between eating I get a fierce hunger (and by fierce hunger I mean I turn into a huge B…. and by B I mean BRAT… 😜).  Once I’ve reached this point I am no longer in control of my actions (or words) and will eat anything that is within my grasp regardless (or “irregardless” if you’re one of THOSE people) of whether or not what I’m eating (or saying) is health promoting.  It is for this reason that I purposefully plan out snacks (like homemade hummus)  each week.  

Hummus is a staple at our house because it is nutrient dense, is embarrassingly easy to make, and affordable.  I’ve literally timed myself making this recipe and it takes me under 5 minutes from start all the way through clean up.  Also, the cost is under $5, so it doesn’t break the bank.  Point being, lack of time and financial resources is a weak excuse not to make yourself a priority by eating nutrient dense foods.

Ingredients for base recipe

• 1 15 oz can Chickpeas (drained and rinsed)
• 1 medium Lemon (juiced)
• 2 tablespoons Tahini
• 1-2 clove Garlic
• Water (to desired thickness)
• Salt (to taste)

Instructions

1. Combine all ingredients (except water and salt) in a food processor or blender.  I like to add a little bit of water to start and then after blending I continue to add water in small amounts until my hummus is smooth and creamy.
2. Once your hummus has reached the desired consistency add salt to taste.
3. Enjoy with fresh vegetables such as celery, carrots, peppers, and cucumbers, or with your favorite nutrient dense cracker.  I like Mary’s Gone Crackers because they contain ingredients such as whole grains, pumpkin seeds, sunflower seeds, brown sesame seeds, brown flax seeds, poppy seeds, and seaweed (you owe me one for the plug Mary!).
4. Refrigerate leftovers for up to a week.

Notes

• Most hummus recipes include olive oil.  We abstain from olive oil during the blending process and leave it as an optional add-in later.  For example, once the base hummus recipe is made, we often enjoy individual portions of the base recipe with various flavors of olive oil drizzled on top.  Some of my favorites are jalapeno, Tuscan herb, and basil infused olive oils.  Keep in mind that oils add quite a few calories (approximately 120 calories per tablespoon) and offer limited noncaloric nutrients, so use it sparingly.
• I’ve also been known to add ground flax seeds to my hummus for some extra omega-3s.
• For a Mexican kick, I recently added cumin and fresh chopped cilantro and jalapenos to my base hummus recipe and was pleasantly surprised at how delicious it turned out.  I plan to make it again soon!

Can you think of other flavor enhancing options for hummus?  Share your ideas in the comments section so we can give them a try!