Hummus can be made with more than chickpeas. It’s a great snack, high in antioxidants, vitamins and fiber. It’s also inexpensive and easy to make.
You can buy it in a can, prepared in your supermarket, or from a restaurant but I think it’s best to make it is at home. This way, you can control the ingredients to your liking and guarantee the freshness of your hummus dip!
The guide says to use a food processor but if you have a blender or even a Neutri-bullet this can be made in advance and is a great fresh snack.
The more you make this the more comfortable it will be for you to try the different varieties of hummus. It’s versatile because you can eat it with crackers, vegetables or even as a substitute for salad dressing.
Instead of eating salty fat-laden potato chips or processed treats out of the box why not make a batch of your favorite homemade hummus, keep it in a container and eat it throughout the week?
Let me know if you tried one of these hummus combinations and how you liked it!
If your hummus is too chunky, increase the amount of lemon juice or olive oil, then mix again.