This Lemony Hummus is a long time favourite in my family. Hummus is the Arabic word for chickpeas and this Middle Eastern dip is now ubiquitous in the North American diet. Who has not heard of hummus?
Hummus is a tasty dip made of mashed or pureed chickpeas and the sesame seed paste known as tahini, this is a high fibre dip that should be on your list of healthy snacks. Add garlic, olive oil and lemon juice and you have yourself a healthy dip for veggies or a spread for sandwiches. Thin it out with a bit of liquid and you have a salad dressing or a drizzle for roasted vegetables. Sounds perfect right…except for that tahini part.
Tahini for Lemony Hummus
Home cooking requires a real pantry. Buying and storing ingredients is only the first part. Knowing what you have and then actually using it to keep things fresh is an ongoing skill. As with any skill you get better over time if you try.
Not every store bought hummus is gluten free but tahini is gluten free. Once only found in Middle Eastern food shops it is now readily available in grocery stores, sometimes hiding in the deli or specialty food section. It will keep in the fridge for more than a year but if you make hummus every one or two months you will use it up before then. Challenge yourself to do that.
Store Bought vs Homemade Hummus
Sure, hummus is readily available in stores and mostly gluten free. If you have a store bought brand of hummus you like that’s great. If you don’t like what you see on the label for store bought hummus then just make it. You still need to read labels for pantry items but it is encouraging to see ‘sesame seed’ as the only ingredient on the tahini bottle. Not much to figure out there.
Once you make your own hummus you can vary it however you like. If you want roasted garlic hummus then add roasted garlic. If you want red pepper hummus add some roasted red pepper. No artificial flavours, just add what you want. The upside of homemade is that you know what is in your food.
A favourite meal in my house is Mongolian Pork Chops served with grilled peppers and zucchini, steamed rice and accompanied with this gluten free Lemony Hummus…it is one of those magic combinations that you just need to try.
Let me know in the comments below if this homemade lemony hummus was the upgrade you were looking for.
|1 small clove of garlic|
|15 oz can of chick peas, drained|
|7 Tbsp lemon juice (2 big, juicy lemons)|
|1/2 cup tahini (sesame seed paste)|
|1 Tbsp vegetable or olive oil|
|1/2 tsp cumin|
|1/8 tsp cayenne|
|salt to taste|
|5 Tbsp water, optional for desired consistency|
- Turn on the food processor fitted with a metal blade and drop the garlic clove in. Process for 10 seconds, turn off.
- Add all remaining ingredients except water. Process for 2-3 minutes, longer if you prefer a very smooth dip.
- Stop the processor, push hummus down the sides of the processor bowl to ensure it is mixed evenly. Taste for salt and check consistency. Turn on processor for another minute, add water with processor running until you have the desired consistency.
- Serve with raw veggies or as an accompaniment to Mongolian Pork Chops.