The following content may contain affiliate links. When you click and shop the links, we receive a commission.
I’ll admit, I’m not the best snacker. I’ll usually forget to snack if I’m busy, and then get super hungry, and then reach for something not particularly ideal. Like, a bag of chips, or the ignition of my car to drive to a fast-food drive-thru. Not kidding. I’ve been trying recently to make more of an effort to have snacks in the fridge that I can reach for. Plant-based snacks in particular! I’ll start the week with some cut-up crudité in the fridge, and when I have that in there I find that I reach for it more often. I will either dip it in dressing, or hummus. If you haven’t ever made Hummus yourself, I’ll tell you that homemade hummus is a GAME CHANGER.
Firstly, it’s so much healthier and economical to make your own, but it’s also truly more delicious. You can make a big batch and then eat it with veggies, chips, or even as a yummy side to grilled chicken, fish, or steak. This recipe is the best one I’ve made and definitely one to try if you’ve never made your own hummus. You can use a food processor or a high-powered blender for this. I have a Vitamix and LOVE it. I got it eight years ago and it’s still holding up perfectly, and is most definitely one of my best kitchen investments I’ve made. My kids love this hummus too! They dip pita, carrots, and cucumbers in it—and they love some Kalamata olives on the side for a really yummy snack.
This hummus can keep for 3-5 days in the fridge, just make sure to drizzle your portion with a little bit of good extra virgin olive oil and a sprinkle of paprika before serving. It brightens it right up even if you made the hummus a couple of days prior.
in this picture
Ingredients…
(Note: You will need to start this recipe the night before you plan to enjoy it!)
- 1⅓ cups Dried Garbanzo Beans
- 1 tsp Baking Soda
- 1½ cups Tahini
- 4 tbsp Lemon Juice
- 3 Garlic Cloves, pressed
- 7 cups room temperature water
- 7 tbsp ice-cold water
- Salt, to taste
For Serving…
(Optional)
in this picture
Step 1
Soak
The night before, place the dried Garbanzo Beans in a large bowl covered by at least twice as much cold water. The beans will soak up the water, expanding and softening overnight, so you want to make sure there’s enough water for them to do their thang!
Step 2
Drain
The following day, drain the Garbanzo Beans. They should be larger and slightly softer.
Step 3
Sauté
Add the drained Garbanzo Beans to a medium saucepan over high heat, and then add the baking soda, stirring constantly for 2-3 minutes.
Step 4
Boil
Add the 7 cups of room temperature water to the pan and bring to a boil. Continue to cook for 45 minutes, until the beans are soft enough to smush between your thumb and index finger. (Blow on them first! They’ll be hot!)
Step 5
Drain Again
Now they should like this!
Step 6
Blend
Next, Add your softened Garbanzo Beans to your blender, and blend on high until they form a thick paste. Keeping the blender on high, add the Tahini, the Lemon Juice, Garlic, and a large pinch of salt through the hole at the top of the blender, and then slowly pour in your 7 cups of ice-cold water. (If you’re not sure how to get ice cold water without the ice, add a bunch of ice to a mixing bowl with 7 cups of water and mix the ice around until the water has chilled. Then strain 7 cups of the cold ice water from the ice, and add that.) Continue to blend for about 5 minutes until all the ingredients are well combined.
Step 7
Refrigerate
Refrigerate for 30 minutes, and enjoy!
in this picture
Homemade Creamy Lemon Garlic & Tahini Hummus
Ingredients
- 1⅓ cups Dried Garbanzo Beans
- 1 tsp Baking Soda
- 1½ cups Tahini
- 4 tbsp Lemon Juice
- 3 Garlic Cloves, pressed
- 7 cups Room Temperature Water
- 7 tbsp Ice-Cold Water
- Salt, to taste
For Serving...
- 4 Slices Pita Bread, optional
- 12 oz Baby Carrots, optional
- 4 oz Kalamata Olives, optional
- ¼ cup Extra Virgin Olive Oil, optional
- Paprika, optional
Instructions
- The night before, place the dried Garbanzo Beans in a large bowl covered by at least twice as much cold water. The beans will soak up the water, expanding and softening overnight, so you want to make sure there’s enough water for them to do their thang!
- The following day, drain the Garbanzo Beans. They should be larger and slightly softer.
- Add the drained Garbanzo Beans to a medium saucepan over high heat, and then add the baking soda, stirring constantly for 2-3 minutes.
- Add the 7 cups of room temperature water to the pan and bring to a boil. Continue to cook for 45 minutes, until the beans are soft enough to smush between your thumb and index finger. (Blow on them first! They’ll be hot!)
- Now they should be nice and soft!
- Next, Add your softened Garbanzo Beans to your blender, and blend on high until they form a thick paste. Keeping the blender on high, add the Tahini, the Lemon Juice, Garlic, and a large pinch of salt through the hole at the top of the blender, and then slowly pour in your 7 tbsp of ice cold water. (If you’re not sure how to get ice cold water without the ice, add a bunch of ice to a cup of water and mix the ice around until the water has chilled, and then strain 7 tbsp of the cold ice water from the ice, and add that.) Continue to blend for about 5 minutes until all the ingredients are well combined.
- Refrigerate for 30 minutes, and enjoy!
Nutrition
in this picture
Photographs by Julia Dags | Happily Eva After, Inc. © 2021 All Rights Reserved
