If you are looking for a healthy, homemade snack, look no further than this easy homemade hummus. Serve it with vegetables for the perfect healthy snack!
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Healthy Homemade Snacks
I love hobbies, I have many. From reading to gardening, from sewing to crochet, from soduko to snacks. Yes, snacks. I’m one of those people who needs to eat about every two hours, which as you can imagine can be a little tricky when you’re trying to eat healthy. Luckily I discovered my favorite healthy homemade snack – hummus!
I had a pound of chickpeas that I had cooked and planned on making a small batch of hummus and freezing the rest, but when I opened up the hummus recipe in The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making and found that it was for a whole pound of beans, I thought, “Why not?!”
You Can Freeze Hummus!
I have a 14 cup food processor if yours is smaller you might need to do two batches. And yes, it was a little extra work filling all those little jars, but well worth it! Now I have a set of lovely individual sized hummus in the freezer, perfect to take for lunch. Just chop up some carrot or celery sticks, or grab some chips and you’re good to go. The best part? This is fantastic hummus recipe, really good.
The only thing is that it called for fresh parsley, which I was sure I had. Um…no. I had 4 bags of cilantro in the crisper drawer (!) but no parsley. So, no lovely green flecks, and I bet it would have been even better with the parsley.
- 7 cups cooked chickpeas either store-bought canned or a cooked one pound bag (reserve cooking liquid)
- 10 to 15 garlic cloves roughly chopped
- 2/3 cups lemon juice from 3-4 lemons
- 1/2 cup tahini
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 cup fresh parsley chopped, packed
- 2 tablespoons olive oil
- Combine the chickpeas, garlic, lemon juice, tahini, salt, cumin, cayenne, parsley, and olive oil in the food processor. Blend until smooth and uniform. If the hummus too thick, add 1 to 2 tablesppons cooking water or can liquid from the chickpeas and blend again. Taste, and add additional garlic if needed.
- Storage: fridge – covered container, 4 days; freezer – 6 months (thaw in fridge)?
Looking for more healthy snacks?