Hummus Recipe

Hummus is one of my go-to snacks when I need a quick and healthy fix. It’s also a very versatile dip. You can throw in cayenne or paprika to make it spicy. You can throw in cilantro for an Oriental twist. I stick to a simple recipe.

My Morning Snack: Hummus and Toasted Whole Wheat Tortillas

Basic Hummus Recipe

1 15 oz. can (420 grams) of garbanzo beans (chick peas) – drained and rinsed
1 garlic clove – chopped
1/4 cup water
3 teaspoons plain yogurt
1 teaspoon salt
3 tablespoons lemon juice (or calamansi juice)
1/3 cup extra virgin olive oil

Toss everything into a blender. Puree until you have a fine, smooth paste.

You may find that you may like your hummus much finer or a little chunkier — feel free to adjust the measurement of each ingredient.

Hummus Variations

• For a tangier hummus, add more garlic.
• For a more original hummus taste, go for tahini paste instead of olive oil. I don’t have tahini so I use EVOO and it’s just fine.
• For a saltier kick, mix chopped sun-dried tomatoes into the hummus paste.
• Want a little green? Stir in blanched, chopped spinach into the hummus before serving.

In the picture above, I topped my hummus with some cayenne pepper and some olive oil. Doesn’t it look pretty?

Hummus is wonderful to eat with toasted whole wheat tortillas. I simply slice a piece of tortilla into 4 parts, so I have 4 triangles. I toast the triangles in an oven toaster for 4-5 minutes, or till the edges brown a little bit. Then voila! Dip them in hummus and you’ve got yourself a yummy, healthy snack!

Hi! I'm Toni Tiu, and I've been blogging at at Wifely Steps since 2003. This started as a blog to help newly weds adjust to married life. It has evolved into a home and parenting blog. I write about things close to my heart -- good eats, good reads, family, marriage, and the little things that make everyday happy.