I adore hummus and was fortunate to have grown up in California where every ethnic food imaginable was available to me. We were blessed to have had an amazing Lebanese restaurant within walking distance, and even more blessed to have a Lebanese next door neighbor. Samo taught me how to make real falafel, one of my favorite dishes on earth, and homemade hummus. I love how customizable hummus is! I’m a HUGE lemon and garlic fan so I’ll show you my recipe the way I love it but you can omit and/or add anything you want. Hummus is super easy to make and gives you a larger amount than store bought so it’s cost effective. I do still pick up hummus from the grocery store on busy weeks, there are so many good ones, but there is nothing I love more than the flavor of my own! If you’ve never made your own before, get ready to be amazed, you’ll become addicted! And what a healthy addiction it is!
For my FASTer Way clients, I’ll provide macros after the recipe. Keep tracking!
Can of Garbanzo Beans 15.5 oz, drained and rinsed
3 TBSP Extra Virgin Olive Oil
3 TBSP Tahini (often in PB aisle, but always in International Foods)
Juice of one lemon (1& 1/2 if you want extra tangy)
1-3 garlic cloves minced (I like 3; and don’t use jarred, please use fresh)
1 teaspoon cumin
1 teaspoon salt ( I love pink himalayan salt)
2-3 TBSP water
Directions: dump everything except water into your food processor. Don’t pulse, use the ON button to blend well. Stop and scrap sides. Blend again until it looks incorporated. Now add 1 TBSP of water at a time and blend. I love my hummus really creamy but you can omit water if you like yours drier and more textured. I usually stop at 3 TBSP, for me the perfect consistency!
Serving Size is 2 TBSP and here are the macros for my FASTer Way clients:
Fat: 4 grams
Carbs: 5 grams (net carbs are 3.5)
Protein: 1.5 grams
I truly believe that Middle Eastern food, specifically Lebanese, is my favorite food on earth! How I’d love to visit someday! Tell me what your favorite cuisine region is; I’d love to hear!