Minimum Ingredients

  • 1.5 cups of cooked chickpeas (or 1 can)
  • Juice of 1 medium lemon
  • ½  cup of water (or I use the broth from the chickpeas, since I cook them from dried beans, this is the best taste!)
  • 1 tbsp of Tahini (peanut butter can be used if there is a gluten allergy)
  • Salt and pepper to taste

3 Types of Hummus

Plain, Garlic and Turmeric, and Beetroot

-Plain Hummus-

Blend all ingredients together in a blender. Add more water to get the correct consistency for you. Adjust lemon, tahini, S & P to your taste!

-Garlic and Turmeric Hummus-

  • Blend all ‘minimum ingredients’ together
  • Add 2 tsp of turmeric (fresh turmeric if you can!)
  • Add 3 medium cloves of fresh chopped garlic
  • Adjust ingredients to taste.
    ** Fun Fact: Black pepper helps activate the turmeric. This activation brings you some gorgeous health benefits, so don’t under-pepper! Turmeric is also one of the healthiest things you can consume.

-Beetroot Hummus-

  • Blend all ‘minimum ingredients’ together
  • Add 3 medium cloves of fresh chopped garlic
  • Add a half beetroot shredded or sliced (or add half a can)
  • Adjust ingredients to your taste. Enjoy the beautiful color!

* Feel free to adjust the ingredients as preferred, to make it your own. I love my hummus to be tart and garlicy, so I add a lot of lemon and garlic!*

Zero-Waste Tip: Head to the bulk section of your grocery store, with your reusable bag or jar, and fill up on dried chickpeas. This will allow you to ditch the canned-goods. Dried chickpeas are incredibly hard, which means you have to soak them. Let them soak overnight, then simmer them in a pot until soft. If you have a pressure cooker, dried chickpeas can become soft in about one hour. The best part about using dried chickpeas is that you can use the broth from the soaked or pressure cooked chickpeas instead of water in your hummus recipe, which will make your taste buds very happy!

Share your creation!


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