i love snacks. i love hummus. i love eating “clean” and homemade things as much as i can. well, if that’s you as well, this homemade garlic hummus is right up your alley! it’s SO YUMMY. and it’s high in protein, and relatively low in calories, so good snack, right?!
this recipe makes a LOT of hummus, but it can keep in the fridge for up to 3 or 4 days. and let’s face it… hummus just HAS to be consumed in mass quantities 😉
– 1 pound dry chickpeas/garbanzo beans
– minced or fresh garlic, to taste. i used about 1 1/2 to 2 clove’s worth of minced garlic
– 1 teaspoon salt, more/less depending on your taste
– 1/2 cup water
– 1/4 cup olive oil. the good kind in a dark glass bottle…NOT plastic lol
– secret ingredient– 1/3 cup light sour cream, or low fat/fat free plain yogurt, or low fat cottage cheese. you’ll thank me later!
> why you need to use DRY chickpeas and NOT canned:
– wayyyyy less sodium (about 10mg in the dry compared to over 700mg in the canned. OVER 700!!!)
– 3g more protein per cup
– 2g more fiber per cup
– also higher levels of magensium, iron, & folate
1. soak your chickpeas. i did a quick soak because i’m impatient. to do that, first, rinse the chickpeas. then put all of them in 8 cups of hot water and let them rapidly boil for 2-3 minutes. then, remove them from heat, cover, and let sit for an hour
2. drain the soak water (can you see how murky and yucky it is?! ^^) and add 6 cups hot water back into your pot with your chickpeas.
3. cook those garbanzo beans! let them simmer, partially covered (i let the lid kinda sit on top tilted) for 1 1/2 to 2 hours
4. peel the skins off each chickpea. you will hate this step right now and love me for it when you eat the extra creamy goodness later! it’ll take awhile, but it’s soooo worth it, trust me!
(who wants to eat those things? no, thanks!)
5. dump your peeled chickpeas, salt, garlic, water, olive oil, and choice of secret ingredient into a good food processor or blender. mine’s a little on the cheap side, but it still does the job 🙂
6. scrape out, and place in a container you can seal and keep in the fridge for up to 3 days.
7. EAT, EAT, EAT!!
lemme know if you have some delicious hummus recipes, since this one is a very basic one 🙂 i think it’d be super yummy blended with some roasted peppers! mm!