Hummus. Is. Awesome. It’s a light, filling, low-calorie, high fibre, protein-packed food, that’s loaded with vitamins, minerals, and healthy fats. It’s also really easy to make. In fact, it’s so easy that I don’t know why I ever bothered to buy it before. Even if I could find hummus in the store without preservatives or added chemicals (I’m sure it exists somewhere), I still think it’s worth the 10 minutes it takes to whip up my own. Another one of those versatile recipes, it’s something that you can modify to your own liking.
Check out my pinterest page for this handy-dandy cheat sheet on a variety of basic hummus recipes.
I love being able to mix and match ingredients to suit my needs and tastes. You know what else I love? Now that I have my ready-made hummus, the possibilities for its uses are endless. I can use it as a dip for fresh veggies, stuff it into peppers, or use it as a spread in veggie wraps or chicken wraps. It can be a part of a full meal or a quick snack. As I said earlier: Hummus. Is. Awesome.
Here’s the recipe I used to make my parsley and basil Infused Hummus
Homemade Hummus with Parsley and Basil
Makes about 2 cups
That’s it. It’s really that simple.
Play around with the amount of each ingredient, or add your own until you get a hummus that is catered to your own individual taste preferences.
This hummus should last in the fridge for a week or two, in a sealed container. It might not last that long though.