Hummus is one of the easiest things to make at home, and ends up being so much less expensive than the store-bought version.
Although chickpeas are primarily carbohydrate, they do also contain a substantial amount of protein, and as a whole food source are definitely a beneficial type of carbohydrate. Along with fiber, they contain iron, phosphorus, magnesium, selenium, manganese, zinc, choline, copper, folate, vitamin B6, and vitamin K.
When you use a high-quality olive oil, hummus is also a source of healthy fats. It is generally counted as a blue container in the Portion Fix system and an accessory in the 2B Mindset, whereas chickpeas alone would be counted as a yellow container or a fiber-filled carb (FFC).
Don't forget the delicious antioxidant, anti-inflammatory, and antimicrobial properties you gain from including garlic and cumin!
Homemade hummus is definitely something I like to keep on hand to snack on with veggies. You can experiment with which veggies you like the best with it. My favorites include bell pepper strips, baby carrots, cucumber slices, and zucchini sticks. It's also great with dehydrated veggie chips like beets! (Unless you have a dehydrator, you can buy these pre-dried and packaged.)
If you try this recipe, be sure to email me and let me know what you think!
SIMPLE HOMEMADE HUMMUS RECIPE
15 oz can chickpeas, drained and rinsed
2 Tbsp olive oil
Juice of 1 lemon
1 large clove garlic, minced or pressed
1 tsp ground cumin
Salt to taste
In the bowl of a food processor, place the chickpeas along with the olive oil, lemon juice, garlic, and cumin. Process until smooth and creamy, adding water a teaspoon at a time if needed to achieve the desired consistency. Taste the hummus and add salt, one pinch at a time, until the flavor pops.
Serve in a bowl and refrigerate any leftovers in an airtight container.