We came to hummus late in our family life but we have finally embraced it. Joel and I especially look forward to slathering it on pieces of toasted pita. Yum. And it has around 70 calories and 1.5 grams of fiber for 2 tablespoons. So it is good for you!
On a retreat a couple of years ago, I decided to make Greek food for the meal I was responsible for. I had some great recipes, but wanted an appropriate appetizer. So I tried my hand at homemade hummus. It is so easy and incredibly good. And I found that I can flavor it any way I want—garlic, lemon, red pepper, lime and jalapeno. I’ve played around with recipes and am still experimenting. I discovered that if I have no tahini I can substitute Greek yogurt. The flavor is a little different but just as creamy and yummy.
I found this recipe on Pinterest. It was originally posted by thelemonbowl.com. You can go there and get nutritional info if you are interested. I’ve changed it a little to fit my family. I made some today and shared the photo on Facebook. A few people asked for the recipe. So here it is. Enjoy!
- 15 oz can chick peas – drained and rinsed
- Juice of one lemon
- 2 tsp chopped garlic
- ½ tsp salt
- ¼ c Greek yogurt or tahini (sesame seed paste)
- 1 tbsp water
- 3 tbsp lemon flavored olive oil (divided)*
- 2 tbsp parsley – finely minced
- 2 tbsp pine nuts – toasted (be careful toasting, they burn easily)
Place the first six ingredients and 2 tbsp of the oil in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon, or salt as desired. Drizzle remaining oil on top and top with toasted pine nuts and fresh parsley. Can be stored in air-tight container in the refrigerator for up to seven days.
*If you don’t have lemon flavored olive oil, use extra virgin olive oil and save a good squeeze of lemon to add to the top of the hummus.