Homemade Hummus

Hummus is my new favorite snack this summer.  It's relatively low in calories and is great to dip fresh veggies in.  The store-bought kind can be pricey ($4 even at Aldi's), so I thought I'd try to make it on my own.

INGREDIENTS

• 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
• 1-2 cloves garlic, crushed
• 1 tablespoon lemon juice
• 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBSP)
• 1/2 cup plain yogurt
• 1 teaspoon salt

DIRECTIONS

In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil. 

VERDICT

Umm.... I think I may have found something that is better store bought and processed that made at home.  This was not good.  It was really thick (even with the addition of olive oil) and had chunks of chickpeas still.  And the taste wasn't too flavorful at all.

But I have hope!  It wasn't difficult to make and there are a LOT of recipes out there to try.  So let's call this one a work in progress.