Hello everyone! I would like to share with you one of my absolute favorite snacks to make. Hummus!

Through trial and error, I have found 2 ways of making hummus that is really delicious, healthy, vegetarian, and can be vegan and gluten free if you pay attention to your ingredients!

Lets get started!

Here is what you will need:

  1. A food processor. I actually use my trusty Magic Bullet for this
  2. A can of organic chick peas or garbanzo beans
  3. A lemon or a lime ( you could also substitute the Citrus Salt recipe that I posted earlier here https://superandnatural.wordpress.com/2012/12/23/citrus-salts-last-minute-diy-gift-stocking-stuffer-hostess-gift/ for the salt and lemon or lime in this recipe )
  4. extra virgin cold pressed olive oil
  5. GARLIC! Fresh raw garlic works best, but if you can`t get your hands on that, you can use powdered, or these great little tubes I discovered http://www.gourmetgarden.com/us/product/view/Garlic which can be purchased in the produce section of most grocery stores
  6. Salt & Pepper
  7. Hot sauce (optional – I LOVE Frank`s Red Hot http://www.franksredhot.com/ )
  8. Tahini (I actually don`t like tahini but lots of people would say it is not hummus without it, so you can add some to taste if you would like)

So the steps are really simple, and you can alter this recipe in many ways to make flavors that you enjoy. I will put my 2 favorites here – Original and Chili Lime.


Spoon the chickpeas or garbanzo beans into the food processor or in my case, the Magic Bullet. Make sure to leave space for olive oil, spices, etc.
Add 2 or 3 tablespoons each of olive oil and garlic. Cut the lemon in half and squeeze its contents (Watch out for seeds!!!) into the container as well. Use half the lemon to start out with, and add more later if you like. Add salt and pepper to taste. *Note – if you like, you can omit the salt and fresh lemon and instead substitute the citrus salt, about 1 tbsp to start with and see how you like the taste. This is a more salty flavored option.
Pulse this mixture several times until it appears well blended and smooth. Taste it and add any more lemon, salt, pepper, garlic, as you see fit. If it is too thick or lumpy, add some more olive oil, a small amount at a time, to get the right consistency. If it is too runny, add more chickpeas. I prefer to serve this at room temperature.

Chili Lime Version:

The steps are essentially the same as the Original recipe, however substitute lime for the lemon. Or lime citrus salt. And add a little less olive oil, to make up for about a tablespoon of Frank`s Red Hot sauce (or any hot sauce of your choosing). When I make flavored hummus, I stop often and taste it, and adjust accordingly. I like mine very flavorful, so I usually add a bit more.

And there you have it. This hummus is great served at room temperature or cold. I love do dip fresh cut veggies in it too, like carrot sticks, broccoli, snap peas, etc. Or warm pita bread, Breton crackers, Triscuits.. Get creative! Use it as a sandwich spread or in wraps as well!

Let me know in the comments what flavor variations you have used in hummus recipes!