Hummus is a must-have in my kitchen.
It goes with everything. Seriously.
Have a wrap that needs a little kick? Slather some jalapeño lime hummus on that.
Making an egg sandwich for breakfast? I bet a little garlic hummus would compliment that perfectly!
Catch my drift?
When I open my fridge after a long day at work, seeing that container of homemade hummus makes me so happy.
Once you go homemade you never go back to store-bought. And if you have a blender or food processor of any kind – even a hand immersion blender – you have what it takes to make a delicious, mouth-watering, creamy hummus.
And can I just mention how much money you’ll save in the long-run making your own hummus at home?
The good news is that you probably have the majority of these ingredients stocked in your pantry. This version strays a bit from your run of the mill hummus recipes by including one of my favorite ingredients: Almond butter.
Personalize this recipe to your tastes. Let’s say you’re not a hot pepper person. Just remove the serrano peppers and add a few slivers of roasted bell pepper, if you prefer that taste.
That garlic breath you may or may not have after eating this? If you really mind it, I suggest roasting it in the oven beforehand. You could actually roast the garlic one evening and make this hummus the following day.
Roasting garlic calms that bite that you may get from raw garlic, but I must warn you that you may lose some of the medicinal benefits related to garlic. That’s okay though, cause having some is better than not having any at all.
I hope you enjoy! Feel free to play around and add other ingredients that are found in your favorite store-bought varieties. And let me know how it goes in the comments below!
Change it up by adding one of these ingredients below:
2-3 Chipotle peppers (instead of serrano)
1/2 cup olives (omit serrano)
1/2 cup caramelized onions
Do I really need to add a description? If you’re on this page, you’re a hummus lover and this recipe is worth a shot. I promise! Garlic and lemon perfectly compliment the spicy kick the serrano pepper brings.
- 2 cans organic chickpeas (including liquid in can)
- 4 tbsp almond butter
- 1 clove garlic (add up to 2 for more bite)
- 1/2 cup olive oil
- 1.5 tsp himalayan pink salt
- 3/4 tsp black pepper
- 1/2 tsp paprika
- 1 lemon (juice only)
- 1 serrano pepper (add up to 2 for more spice)
- 4 sprigs (cilantro)
- Add all ingredients into a blender and blend until smooth.
- Enjoy with your favorite chips or crackers.
- Wasn’t that easy?
Use organic ingredients whenever possible
- Category: Appetizer, Snack
- Cuisine: Middle Eastern