Hummus is one of those snacks that is easy to pack and fills you up before you know it. Chick peas, the key ingredient in hummus, is packed with protein, fibre, iron and so many other awesome nutrients, making it such a great snack for the work day! In my early days I used to buy already made packages because it was always easier, until I discovered as an adult how simple it is to make it at home!
Traditional hummus uses tahini, a butter made out of sesame seeds, but tahini isn’t a staple kitchen item in my pantry, therefore I make my hummus without it. I usually add a small garlic clove or half a big one, some olive oil, lemon juice, lime juice, salt and pepper and maybe I’ll add a little smoked chili powder or honey for a little extra flavour.
When it comes to buying your chick peas, you have two options. You can buy a bag of dry chick peas, soak them overnight and have it simmer for about 20 minutes over the stove in a pot full of water. The second option is to buy a can of chick peas and you are ready to blend! I normally buy the dried ones if I am making a dish for dinner and need more chick peas, but other than that I am buying it right out of the can. Sometimes I find the longer way, the hummus comes out a little smoother than the canned ones, but not a very noticeable difference.
There is, however, one step that I recommend you don’t skip! It is peeling the skin off the chick peas. I know, it’s annoying, I spent my time waiting for my muffins to come out of the oven by peeling chick peas out of a can. It was not my favourite activity, as I would have rather caught up on my favourite show, but if you want it done right you need to do it! The taste is much more smoother and the hummus is less gritty.
The best part about hummus is you can add whatever you want to it! In the past, I’ve added fresh chopped parsley, cilantro, dried herbs, cumin, paprika, roasted peppers, honey, the options are endless!
Once you make it, I keep it stored in an air tight container in the refrigerator for no more than 5 days. The lemon juice helps to keep it fresh, but I wouldn’t let it stay longer than that (not that it lasts in this house).
Lemon Lime Hummus
- 1 can of chick peas OR 2 cups of pre-cooked dry chick peas
- 3 tablespoons of olive oil
- 1 small garlic clove
- 1/2 a lemon, gently squeezed
- 1 lime, gently squeezed
- salt and pepper for taste
- 3/4 tablespoon of honey
- In a food processor combine chick peas, 1 tablespoon of olive oil, honey, garlic, lemon juice and lime juice.
- While the mixture is processing add the remaining olive oil slowly.
- You will know it is ready when the chick peas become a smooth consistent mixture without any clumps.
- Add salt and pepper for desired taste.
- Keep in an air tight container in the refrigerator for up to 5 days.