Sunday, May 8, 2016


By Katie Galeotti

It's safe to say that in the project: CLEAN FOOD household, we're hummus fanatics. And why not? It's full of protein, fiber, and vitamins – making it one of the healthier dip options. But, as much as we love to eat it, a thought struck me: what would it be like to make it from scratch rather than buy it pre-packaged? So, yesterday, as I prepared Mother's Day dinner, I knew it was the perfect opportunity to make my own hummus for the first time (which is actually a little risky, now that I think about it). The result? I was pleasantly surprised to find that the preparation was simple and the taste was rich, creamy, and delicious.  Whether you decide to make it for yourself, for friends, or to impress your mother, we're sharing our recipe – guaranteed to wow.

Many regions around the world claim to be the place where hummus originated, but it's most often attributed to the Middle East. While it has many variations and flavors, each varying by tradition, it is undisputedly one of the oldest-known prepared foods, with first records dating back to the 12th Century.

But, perhaps most importantly for us in the modern era, hummus is also extremely nutrient-rich – filled with fiber, iron, protein, and potassium. It's also vegan and gluten-free (obviously depending on what you eat it with). We recommend this recipe for your next soiree, or even to have as a snack around the house. It's simple, quick to make, and free of the preservatives that store-bought hummus often has.

project: CLEAN FOOD Simple Hummus

  • 5 Garlic Cloves
  • 2 Cans, Chickpeas (preferably organic)
  • 2 Tablespoons of Liquid from the Chickpeas
  • 1/3 Cup Seasoned Tahini
  • 2 Lemons, Juiced
  • 1 Tablespoon Kosher Salt
  • 1/2 Teaspoon Paprika
  • Optional Garnish: Olive Oil, Paprika, Pine Nuts

  • Peel the garlic; place into a food processor and pulse until the garlic is minced
  • Add the rest of the ingredients to the food processor in the following order: Chickpeas, Tahini, Lemon Juice, Chickpea Juice, Salt; process until hummus is coarsely pureed
  • Add paprika, making sure to scrape the mixture down the sides of the food processor 
  • Continue to pulse until the hummus is smooth and creamy
  • Transfer the hummus to a bowl, garnish with olive oil, pine nuts, and 1/2 tsp of paprika
  • Serve chilled or room temperature 
Serves 4
Preparation/Cooking Time: 10-15 minutes

As always, share your feedback with us on Facebook or tag us in your recipe creation on Instagram with #projectCLEANFOOD.

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