I was recently asked by a babe-ly blog reader to share a hummus recipe, and I thought, GREAT IDEA!! So, I got out my handy dandy food processor, chickpeas (aka garbanzo beans), garlic, and some other yummy stuff, and got to work. The end result? In my opinion, if I do say so myself, is a delicious, fresh, flavourful hummus.

This delightful Middle Eastern dip is packed with protein, fibre, essential fatty acids, antioxidants, vitamins, minerals, and enzymes, all which feed our cells nothing but goodness.

Now, there are SO many hummuses out there, and we all have our faves. When it comes to this recipe, it’s easy to adjust the ingredients to suit your tastes. Just experiment and have fun with your food!

Huh-Huh-Hummus

2 cups cooked chickpeas* (or, if you’re feeling particularly lazy or pressed for time, you can use the canned stuff… my recommendation: Eden Garbanzo Beans)
1/4 cup + 1 Tbsp freshly squeezed lemon juice (or Santa Cruz Organic Lemon Juice)
1/4 cup + 1 Tbsp tahini
1/4 cup + 1 Tbsp water
1/4 cup + 1 Tbsp Udo’s Oil
2-4 cloves garlic (I looove garlic, so I used 4, but if you’re not as huge a fan as I, use 2 or 3)
3 Tbsp fresh oregano (or 1 Tbsp dried)
1.5 tsp sea salt

Combine all ingredients in a food processor or blender and blend until smooth. Serve with chopped vegetables and/or gluten free crackers, use as a spread on wraps, or enjoy wherever a little extra flava is desired (you know… flava, flavour… same thing). Can be stored in the fridge, covered, for a few days.

*I used 1 cup of dry chickpeas, which made about 2 3/4 cups cooked. I’ve left the rest in the fridge for use in salads, or just to munch on by themselves. Here’s how to do it: Rinse dry chickpeas and put in a large bowl. Add water, enough to cover chickpeas and then some (they plump up a lot when they’re soaked). Soak for 8-12 hours (I did mine overnight and cooked them the next afternoon; it’s okay if it’s longer than 12 hours). Rinse the now soaked chickpeas and put in a large pot. Add fresh water; again, enough to cover them and then some. Bring to a boil, then allow to simmer for 1.5 – 2 hours; when they’re soft, they’re ready! Now you have beautiful chickpeas that didn’t come out of a can. Yum! Store covered in the fridge and use within a few days.