I love sharing new recipes with you and today I have a real favorite.
Hummus is a main staple in my household. On crackers, with eggs, mixed with tabbouleh, on sandwiches, in wraps…. anything goes with hummus!
It’s my go-to whenever I’m heading to a potluck or am in charge of bringing something to share at a friends house. Every time, I’ll get the amazing compliment of “this is the best hummus I’ve ever had!”. My husband even thinks I should quit my business and start selling hummus. It’s seriously that good!
Don’t worry, I have no plans to be in the kitchen making hummus all day and night 😉
What’s so different from the store-bought varieties?
Well.. the secret lies in using dry chickpeas and real ingredients!
And… if you make a double or triple batch, you can portion it out and store it in the freezer for up to 3 months so you never have to be without hummus again!
If you want even more delicious sugar-free recipes, come on over and get your copy of my Break Free From Sugar E-Cookbook!
Dani’s Famous Hummus
Time: 20-30 minutes
Serves: 2-3 cups
- 2 cups cooked chickpeas
- 4 + cloves garlic, minced
- 4 Tbsp fresh lemon juice
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 1 tsp salt
- 2 tsp cumin
- 1/2 tsp ground pepper
- Water as needed to thin
- Optional additions: fresh parsley, basil, curry powder, beets, carrot, spinach…
- Combine all ingredients in a food processor and mix until smooth
- Taste and adjust flavors as needed.
- Enjoy on EVERYTHING!
Taste tip: The real key to out of this world hummus is to use dry chickpeas. Soak them overnight in water and then boil for 1 hour until cooked. The taste difference is well worth the bit of effort!
Love & Good Food,