This is it, my biggest secret.
You know those days when you wake up, think about what you have eaten the past day (or two, or three), and groan a little bit inside? When your stomach is feeling a little rumbly and your energy is low because you haven’t been nourishing yourself well? Those are the days that I know I need a little compensation, and my favorite way to do that is with some healthy and easy homemade hummus.
When I’m needing that compensation and a bit of a body reset, I will whip up a batch of this and chop up a whole bunch of veggies. Then for the next few days I will enjoy this for my lunch.
It is fantastic because it helps you get in a ton of veggies, it is packed with protein and fiber, and there is even some healthy fat in there from the olive oil to keep you full for longer.
That’s what you were wondering, isn’t it? Can this really fill me up as a whole meal?
Yes! I think you’ll be surprised.
Many people eat hummus with crackers or some kind of bread, but I suggest skipping those and opting just for veggies as your hummus delivery device. Some of my favorite are carrots, cucumbers, pea pods, peppers, and even jicama.
I did want to point out one obvious difference from your normal hummus recipe. Almost all hummus recipes use tahini. Tahini is ground sesame seeds. It seems to be difficult to find in stores, and expensive when you do find it. I opted instead for a touch of sesame oil. You still get the same great flavor, but without the expensive price tag!
To make this simple recipe, load up the ingredients in your favorite blender or food processor and hit go! It seems to work best if you add the liquid ingredients first, and then the chickpeas and other solid ingredients next.
(I love my trusty Blendtec! It does a perfect job for hummus.)
My kids love this recipe too, so I will send it with them for school lunch, or give it to them after school for a snack. I love anything that will help load my kids up with more veggies and nutrients!
What’s your favorite way to eat hummus?
- ⅓ cup high quality olive oil
- ¼ cup water, more as needed
- juice of ½ of a lemon
- 1 teaspoon sesame oil (from the Asian aisle of your grocery store)
- 1-1/2 tsp salt
- 1 tsp ground cumin
- 16 grinds freshly ground pepper
- 2 cans chickpeas (or about 3 cups if made from dry beans that have been cooked)
- 1 clove garlic
- paprika for garnish
- Drain and rinse the chickpeas
- Add all ingredients except paprika in the order listed above to your favorite blender or food processor.
- Puree until completely smooth, adding more water as needed. (Different blenders/food processors will need different amounts of liquid.)
- Sprinkle with paprika for garnish right before serving.
- Serve with your favorite vegetables; carrots, peppers, cucumbers, anything that makes a good scoop.
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