Hummus is a delicious and healthy Middle Eastern treat when it’s prepared properly. Store-bought hummus can have about twice as many calories and far less nutritional value compared to hummus you make yourself. All hummus has a fair amount of fat, but it’s also got protein, complex carbohydrates, and a decent score on the “Glycemic Index”, which means it’ll make you feel more full than the same amount of calories from a lot of other food sources. Bottom line: reasonable amounts of hummus can be very good for you, whether you’re dieting or not.
You can make hummus at home with fewer calories (and fewer preservatives) and play around with different recipes for different flavors. It’s also much cheaper than buying hummus at the store.
- Making hummus the old-fashioned way. This very traditional recipe involves soaking beans for hours and several moderately labor intensive steps. But the result is a really good hummus that, how shall I say it, doesn’t give you wind for dessert.
- A quick version of the traditional hummus recipe. This one uses canned garbanzo beans, which mash up nearly as well as the beans in Recipe #1. It’s basically just a smoothie of ingredients, but it looks and tastes a lot like the more traditional recipe.
- Even simpler: tahini-free hummus. You can make this very quickly as a snack or side dish for dinner.
- Hummus with black beans instead of garbanzo. I know, not exactly hummus at all, but yum.
- Sun-dried tomato and basil hummus. Easy and delicious.
- Smoky Chipotle Hummus – adds chipotle pepper, cumin and cilantro to the traditional flavor.