Hummus is a staple in my kitchen. Especially when it’s hot or after a race when I’m not particularly hungry. There are lots of recipes out there but this one is sans olive oil so its a little bit lighter but just as tasty and protein packed. It also only takes 5 minutes and there are endless variations. I love adding roasted beetroot for a sweeter (and pinker!) option, or roasting the garlic first for a completely different taste.
Healthy Homemade Hummus
Instead of using olive oil, like most traditional recipes use, I use water to control the consistency. I like to serve hummus with carrot, celery, cucumber and red pepper sticks with baby tomatoes, apple slices and pita bread.
1 can of chickpeas (drained and rinsed)
2 cloves of garlic
2 tbs tahini
5 tbs lemon juice
1. In a food processor, or using a stick blender, combined all ingredients and blend until pureed. Add water slowly until the puree reaches the consistency you like. I typically add about 1/4 cup.
2. Garnish with sesame seeds and a crack of sea salt. Serve immediately or keep in an air-tight container in the fridge for up to 5-6 days.