Hooray for Homemade Hippie Hummus!
Hey there!
How are ya?
Today, I’ve been in the kitch making some fun raw vegan treats (in dehydrator) for the tots but I also made some hummus to snack on. Us hippies… well, we love our hummus. Which is why it’s a staple food around here. It’s so versatile that you can practically eat it with anything. Serve it with veggies, on a tortilla, with tortilla chips, sourdough bread or even alongside a salad it’s pretty killer stuff.
Here’s what I did today!
I actually obtained this recipe from a friend back in massage school… she made her beans and tahini from scratch. The beans were from scratch but I still had some tahini left… but the next batch I’m swearing to make some homemade tahini! I swear. It’s too flipping expensive not to! Which is the main reason I make hummus in the first place. The guy at the farmer’s market wanted $6 for 4 oz. … it’s really good but NOT not healthy for my wallet.
Hippie Hummus
- 4-6 garlic cloves (depending on how gah-licky you like it! we <3 garlic!!!)
- 1 teaspoon Himalayan sea salt
- 8 cups of freshly cooked chick-peas/garbanzo beans, drained and rinsed
- 2/3 cup well stirred tahini
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil or to taste
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons pine nuts, toasted lightly
In a bowl or on a cutting board mince and mash the garlic to a paste with the salt. Purée garbanzo beans in a food processor or blender with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to your desired consistency and transfer the hummus to a bowl. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the a bit of EVOO and sprinkle it with toasted pine nuts and freshly chopped parsley.
You can kick up the base recipe a couple notches and add in different fresh herbs and spices. I like sundried tomato or avocado cilantro. Today, I added in what was left in my sundried tomato jar… a little less than 1/4 cup but I usually add about 1/2 cup maybe more depending on taste. The trick is taste testing. Don’t be afraid to dip those fingers in and taste your creation. Double dip if you have to! LOL!
Hippie hummus usually doesn’t last more than a week but I’d say you could safely store this in the fridge for 3-5 days. Our favorite way to eat it is on Ezekiel bread with cukes and a little shake of sunflower sesame, and maybe some poppy seeds sprinkled on it. Mmm! Enjoy!
What’s your favorite homemade snack?
