Oh boy, oh boy! Do I have a recipe for you.
The Husband and I eat a LOT of hummus. As in, the Husband has been known to eat a hummus sandwich for breakfast and lunch and dinner. Hummus is yummy and healthy, but it’s also expensive when you buy $4 containers from the store.
Happily, hummus is super easy to make – and I’ve resolved to do it more often!
My favorite brand of store-bought hummus is Roots, which can best be described as dry (in a good way) and smooth. I don’t like overly watery hummus. The texture of this hummus definitely comes close to meeting up with the famous brand!
Homemade Spinach Hummus
Ingredients (makes four + cups of hummus)
- 2 large 1-pound cans of chickpeas
- 1.5 cup packed raw spinach
- 1/4 cup tahini buttr
- 6 tablespoons water
- Salt to taste (I used 3/4 tablespoon)
- Pepper to taste (several shakes)
- Juice of one lemon (1 tablespoon)
- Preheat oven to 375 degrees.
- Thoroughly rinse chickpeas. Drain and spread out on cookie sheet.
- Bake for 25 minute, remove, and let cool completely (at least half and hour –very important!).
- In a food processor, combine all ingredients and blend for at least 10 minutes, pressing down hummus with a spoon occasionally. It will look clumpy until the end.
- Put into container and refrigerate.
- Serve and enjoy!
I think roasting the chickpeas before blending gives this hummus an awesome, unique texture.
I had a big portion of spinach hummus on crusty whole wheat bread, plus vanilla macaroons from Trader Joe’s and an orange.
A perfect lunch, in my mind!
I attempted running for the first time in a week (I ran 7.0 miles last Thursday and injured my foot, who knows how). I ran 0.75 mile and the outside blade of my left foot began to ache so I immediately stopped. If I’ve learned anything after four years of running, it’s that injuries never get better by running through them. I came home and biked for 20 minutes on the indoor training instead. I’ll try again on Sunday!
Do you have a homemade hummus recipe?