We were away all last week at Candlewood Lake, Connecticut. We stopped at home to go to the gym (I mean, are you surprised?), unpack and repack, attend our local YMCA’s Hero’s Ball, and then we were back in the car not 5 hours after getting out of it to head to Dewey Beach for the weekend with some friends. Needless to say, we ate a lot of really great food (read: amazing BBQ, LandShark, Fractured Prune, and Grotto Pizza) that wasn’t so great for us. With that comes feeling the need to refresh the diet upon arriving back at home, so I really wasn’t feeling a sweet treat this week. Nope. I was feeling fruits, vegetables, and hearty, good-for-me snacks (it’s amazing what vacation can do to your body and I am thankful mine craves the things that are good for me after not too long). I was also really glad to have my smoothies back!
During a girls’ night the week before we left for vacation, we were snacking on hummus. I really do love hummus, and the go-to flavor in the April household is Sabra’s roasted red pepper. Give us a container of that along with a RedBox and you will not get it back until it’s empty. The hummus I had at girls’ night was Tribe’s “everything” flavored. It was just as you imagine– an everything bagel in hummus form. I also love everything bagels, so this hummus was right up my alley. I knew I could (and should– because it’s much cheaper) recreate this at home, so on Sunday, when I craved my healthy snacks, this was in the food processor minutes after we returned from the grocery store.
You might be wondering how on earth you’re going to get as excited as I am about a hummus recipe. Hear me out: this recipe is super flavorful, incredibly creamy, and the perfect guilt-free snack.
The main ingredients in hummus are cooked chickpeas, tahini, olive oil, lemon juice, and seasonings. If you’re not familiar with tahini (don’t worry, I wasn’t until I ventured into the homemade hummus world), it is a paste made from ground sesame seeds. The link I provided is the exact container I have, and I found it the cheapest on Amazon. You can also find it in the organic aisle of the grocery store. It has a very distinct taste, and it really is imperative to the overall taste of hummus. I urge you not to leave it out.
There is a lot of wiggle room with this recipe, since you might not like your hummus the way I like mine. I used lower sodium chickpeas so I could control the salt flavor a bit more, but feel free to use regular. That being said, all of the spices in this recipe are to my liking, as close as I could get to the flavor of an everything bagel like I tasted from Tribe. Don’t like too much garlic? Cut back. Hate poppy seeds? Leave them out. Like your hummus thick vs creamy? Use less liquid. Mix and match with your favorite spices– this is a really fun kitchen experiment because you can taste test a lot along the way to make it just the way you like it. And then you can say “no sharesies” because “MY GERMS!” Pshh– this is sounding better already, right??
Just make sure you toast your seeds to bring out the oils. It will make a huge difference in the taste of your hummus. Only about 2 minutes in the toaster oven or regular oven. You’ll reserve some to sprinkle on the top along with some extra olive oil to make a pretty presentation.
My favorite part about this recipe is that you don’t need to chop the garlic! I hate chopping garlic. I would rather chop 7 onions than garlic. Just throw a clove in your food processor with everything else and it chops itself! Just don’t get too excited and forget to take off the shell. That would ruin your hummus and we can’t have that happening on my watch.
Serve with vegetables, pita chips, crackers, as a sandwich spread, or even on chicken. We loveeeee dipping plain baked chicken (seasoned with salt and pepper) in hummus. Are we weird for that? Don’t care. It’s delicious.
Creamy, flavorful, and much cheaper than buying it. Homemade everything hummus for the triple win!
- 1 (15.5 ounce) can chickpeas (reserve ⅓ cup liquid)
- 1 clove garlic
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- ¼ cup tahini
- ½ teaspoon lemon pepper
- ¼ teaspoon onion powder
- 2 teaspoons caraway seeds
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- sea salt, to taste
- Arrange caraway seeds, sesame seeds, and poppy seeds on a baking sheet lined with foil or parchment paper. Toast in toaster oven or broil in oven, moving around often with a spatula, until sesame seeds start browning (approximately 2 minutes).
- Place all ingredients (except reserved liquid, salt, and 1 teaspoon toasted spices) in food processor and process until smooth and creamy. Add reserved liquid until hummus reaches consistency desired. Add salt gradually until hummus is flavored to your liking.
- Spoon hummus into bowl, drizzle with some olive oil, and sprinkle reserved toasted spices on top. Serve with vegetables, pita chips, or crackers. Store tightly in the refrigerator up to 5 days.
Are you a dipper? Try one (or all) of my various dips!