From my prior post you may have come to the conclusion that I am a BIG fan of condiments. Basically anything I can put peanut butter or hot sauce on are my favorite foods. But recently I’ve been getting more and more into hummus. I have always like it for the casual dipping of veggies and pita chips, BUT now I can say I am OBSESSED WITH IT!! I find reasons to put it on anything and I could eat virtually anything with hummus on it (This is NOT an exaggeration! I find raw carrots to be repulsive and consider them the Devil’s vegetable, but lately I’ve even been eating them with hummus!!). HUMMUS IS A GAME CHANGER PEOPLE!
Taking my enthusiasm for hummus to the next level, I’ve decided I’d take a whack at making my own ! Utilizing what I had in my fridge and pantry, I concocted a flavor packed hummus creation! Recipe as follows:
Garlic Tomato, Spinach and Olive Hummus
- 1/2 cup chickpeas
- 1 tbsp dices garlic tomatoes
- 2-3 large black olives
- handful of baby spinach (approximately 8 leaves)
- 1 1/2 tsp olive oil
- 1 tbsp water
- pinch of salt/ ground pepper for taste
- Prep ingredients: Remove skin from chickpeas, cut steams off the baby spinach, and slice olives.
- First, place chickpeas into a blender (or magic bullet) and blend for a minute to two until grainy like sand.
- Add half of the tomatoes, olives, and spinach. Proceed to blend for about a minute until ingredients mix in with the chickpea.
- Add 1 tsp on olive oil and 1/2 tbsp of water and blend until smooth, about two minutes.
- Add the remaining ingredients, oil and water until completely blended and smooth.
- Then add a pinch of salt and pepper (more or less depending on how you want it to taste) and pulse giving the hummus a final mix. You may need to add a bit more water or oil depending on the constancy.
- Chill for at least 20 minutes then enjoy with veggies, chips, or anything of you choosing!
This flavorful hummus is a fresh and healthy snack that can be put on anything from celery, to pita chips, to rice cakes and more! Compared to store bought hummus, my homemade hummus had a more powerful chickpea flavor. The flavors of the tomatoes, olive, and spinach added a more depth of flavor; however, next time I think I’ll add a little extra garlic for a kick. I cannot wait to play around with adding different flavors to my hummus. What type of hummus do you think I should try making next? Reply in the comments!!
Note: I am eating spoonfuls of hummus as I write this and I am loving every moment of it.