It’s a dip. It’s a spread. It’s a way of life. Quick homemade hummus takes just 30 seconds to make and the ingredients cost less than a dollar.
I have a habit of a mid-morning snack. I wouldn’t call it a second breakfast just more of a need to chomp on something to tide me over until lunch. Pretzels are my go-to because they are inexpensive, crunchy, salty and carby. One day I’ll try going carb-free again. I made it almost a full day last time.
Usually pretzels are fine on their own, but when I really want to live it up like the feurdai (a word I learned from reading this article in The New Yorker) I make a dip. If you are minding your carbs you can skip the pretzels and use vegetables like all the healthy folk.
Ingredients for Quick Homemade Hummus
- 1 can of garbanzo or chickpeas
- 2 cloves of garlic (I roasted mine)
- 1 teaspoon of peanut butter (traditionally tahini is used, but I’m cheap and peanut butter is close enough)
- 2-4 tablespoons of olive oil
- 1 teaspoon of salt
All set? Let’s start the clock!
There are tons of possibilities on flavors. Just look at the grocery aisle for your inspiration. Seemingly any sauce can be combined with ground chickpeas to make a flavored hummus.
- Roasted red peppers (Roast red peppers in the oven (like we did for salsa verde) or buy a can and toss a few into the food processor)
- Roasted garlic (Add more garlic and scale back the peanut butter)
- Pesto (Basil and nuts)
- Chipotle (Add one chipotle pepper. This is my favorite.)
Use it as a dip or spread it on a pita or tortilla to add some zip to your next snack or sandwich.