This post may contain affiliate links, including Amazon.com & others. Your price won't change, but it enables free content here for you & supports our business. Read our full disclosure here.
I absolutely love hummus. I mean, what’s not to love? You can dip pretty much anything in hummus…celery, chips, peppers, crackers. You can use it as a spread on healthy tortillas and sandwiches. Sometimes I just take a big old spoonful and eat it! Not to mention, hummus is pretty darn good for you, too. It is packed full of protein and healthy fat.
The first time I had hummus it was homemade by a friend. Honestly, I didn’t like it. It was grainy, flavorless, and…just weird. The second time I had hummus at my brother-in-law’s house it was a store-bought brand and I fell in love. I started purchasing hummus from the store immediately and gobbling it down with pita chips, peppers, or celery (my favorites).
When the food allergy plague hit my house and I became a label researcher I was devastated to find that my favorite hummus contains citric acid, which is almost always derived from corn. This pretty much guarantees that it also contains GMOs. Boo!
I went hummus-free for quite sometime. Those were sad days. As I began gaining more confidence in the kitchen I realized one day, “Hey…I bet I can make hummus! What the heck is in hummus?” I did a little research, found the core ingredients, and off to the store I went.
The first batch, well…it wasn’t worth feeding to our cat. Humph. Maybe I couldn’t make hummus; can anyone really make hummus taste like it comes from the store (remember my friend’s not so tasty hummus)? I just couldn’t give up. I love it so much! So, after much trial and error, I think I finally have it down and I’m ready to share my favorite flavor with you.
This will give you plenty of hummus for a small gathering. Be sure to reserve some for yourself before serving to your guests because they will no doubt devour it. 😉
Also, don’t be afraid to play with this recipe a bit. Don’t like chipotle? No problem; add a 1/2 C of roasted red peppers instead (or you can even add those along with your chipotle powder). You can add lots of fun things to this recipe. Just we aware that if you are adding things that breakdown water into the mix that you’ll likely need to adjust the water you put into the recipe.
Here is a cheesy quinoa cracker recipe that pairs quite beautifully with this hummus. Yum!
Jess, aka Scratch Mommy
P.S. Check out my Body Lotion / Body Butter shop for an update. Launch time is getting very close!
Founder + Publisher + Chief Scientist + Handcrafter behind Scratch Mommy and Scratch Mommy Organic Skincare. Loves her loyal customers, whipping up a batch of body butter, playing in the sandbox with her son, and tickling feet with her husband, oh and a good organic wine or beer. Favorite Scratch Mommy Post: DIY Smooth Finish Foundation With Sunscreen.