In the near future I am going to be sharing with you my favorite Turmeric Hummus Recipe that I have been making on repeat, and also brought as a side dish for the Thanksgiving Holiday. But today I wanted to share with you the more traditional hummus version (in case your not so into that turmeric flavor) that is sure to have you making your own hummus from here on out!
What I love most about homemade hummus is that YOU really get to control not only the ingredients, but also the consistency that it forms. Some people may like their hummus a little more on the grainy side, while others want it super smooth (that's me!) but overall making your own hummus is WAY more cost effective, and gives you a batch that can last for about a weeks time if stored correctly.
After visiting the Middle East for a public health work trip a few years ago I was blown away by the quality of the middle eastern food I was experiencing, and especially the hummus. It really was like nothing I had ever tried before. It tasted so fresh and creamy, and completely ruined me on store bought hummus once I got back to the states. To say that I was on a mission to create my own version of this delicious and healthy side dish would be an understatement, and I also cannot tell you how many versions just didn't live up to my standards...until I made this one.
This recipe really focuses on simple ingredients, highlighting the lemon, and avoiding being too overpowering with the garlic. I also decided to go with a white bean instead of chick peas, which I know is not traditional but I was finding ended up coming out with a smoother consistency. I also found that the white beans were gentler on my GI system than chick peas, which I have identified to be something that can irritate my GI from time to time.
After blending the below ingredients away in a high speed blender for about 5 minutes I finally came up with the smooth creamy, and perfectly balanced lemon-y hummus taste I had been searching for.
Lately I have been eating this as a late afternoon snack with some cut veggies, and a drizzle of olive oil + pumpkin seeds on top for an added crunch. I hope you enjoy this recipe and that I can convince you to switch towards making your own hummus in the future.
Lemon Garlic and White Bean Hummus
- 1 - 15oz can of white cannellini beans
- Juice from one fresh lemon
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 1/3 cup tahini
- 1 tsp Himalayan sea salt
- Drain and rinse beans, and juice your lemon.
- Add all ingredients to a high speed blender.
- Blend on high for about 3-5 minutes or under smooth and creamy texture develops.
- Serve with cut veggies and a drizzle of olive oil + pumpkin seeds (optional) and enjoy!