Do you guys have any idea how many people wish they made their own hummus? Even me haha ;P
So, during my whole zero waste escapade last month, I stocked up on chickpeas as my protein source and there was NO WAY I was going to miss the opportunity to make an incredible homemade hummus for myself.
Hummus is wonderful – but you either LOVE IT or you absolutely DESPISE IT. Kind of like avocado, I guess. Point is – I LOVE IT!!!! So I concocted my own smoky paprika & garlic hummus 😊
The best thing about making your own hummus is SAVING MONEY! Yoh guys hummus is damn expensive hey?! I love the stuff, but it makes me sick paying so much for something I know I can easily make myself.
Side note: I am also OBSESSED with garlic! So much! And I don’t feel bad one little bit, because I know how good it is for me. In case you guys didn’t know – I’m a microbiologist, and I remember a simple experiment we did a loooong time ago to determine the antibacterial properties of all kinds of agents including bleach, antibacterial cream, alcohol, a couple other things…and GARLIC.
All the other agents are obviously antibacterial…but the results of garlic were quite surprising at the time. That stuff fights bacteria guys!
And if that wasn’t enough – my mom also swears by it. I remember her always trying to get us to swallow a clove when we had a cold. Safe to say we always put up a fuss, but it’s true: Mother always knows best ;p
Smoky Paprika & Garlic Hummus Recipe
As I mentioned earlier – hummus is SUPER EASY TO MAKE and it’s A LOT CHEAPER to make yourself than get store-bought.
In my honest opinion, the only tricky thing is the TAHINI PASTE. You need to buy it, and it’s not the cheapest, but it will last through quite a few batches of hummus. You can even try leaving it out completely, but personally I like the addition of its characteristic nutty flavour.
Check out my 30 second video for a quick demonstration:
- Serving size: ¼ cup
- Calories: 152
- Fat: 11g
- Carbohydrates: 11.4g
- Sugar: 0.4g
- Fiber: 3.7g
- Protein: 5.1g
- Cholesterol: 0mg
- 1 tin drained chickpeas
- ¼ cup tahini paste
- 2 tbsp lemon juice
- 2 small garlic cloves
- 2 tbsp olive oil
- 1 tbsp paprika
- 3 tbsp brine water (from the chickpeas)
- Combine all the ingredients into a blender, and blitz until creamy.
- Depending on your desired consistency - you can add more water as needed.