Making your own hummus is one of those things that lots of bloggers, like Money Saving Mom and Food Babe recommend for some very good reasons. 1) When you buy Sabra, one of the most popular brands, you’re actually buying from Pepsi Co., a company that has donated $1.7 million against GMO labeling. And, 2) the savings are sort of unbelievable – 25¢ can either get you 2 tbsp of store-bought hummus or 21 tbsp (~ 1.5 cups) of homemade hummus. Add these reasons to the ability to control your own flavor and texture, as with most things homemade, and I was sold on the idea.
Soak dried chick peas overnight.
Rinse again, then lightly salt the chick peas and rub gently to remove the skins. You don’t have to get every single one – it would take half an hour (I tried). They don’t make a difference in taste, but removing some of the skins leads to a smoother hummus.
I tried using a potato masher for about 15 seconds…
And promptly switched to a food processor.
Into a mixing bowl, add your mashed chickpeas, minced garlic, onion powder, salt, pepper, lemon juice, water, oil + tahini.
Mix until incorporated.
Store in an airtight container in the fridge – it should last about a week.
You can see the recipe I followed here.
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