Sometimes, you just gotta dip your food in something. You gotta. Sometimes just eating a carrot or chip isn't enough, it just feels incomplete.
I like dipping things in stuff, personally. I like it when my food is interactive. And though I love vegetables, they lack some luster sometimes. The problem is that most dips are just terrible for you. Ranch is amazing, but it's not healthy by any stretch!
Today I'm sharing my favorite thing to dip other things into; home made hummus! I love hummus and it can get expensive. Making it myself at home is cheaper, healthier and lower fat. Plus, you can customize your hummus with any flavors you want!
Home Made Hummus Recipe
You will need:
3 cans of garbanzo beans (chickpeas)--I use the low sodium version
extra virgin olive oil
2 Tbsp minced garlic (or powdered garlic to taste)
lemon or lime juice
salt and pepper
a food processor (or blender)
1. Add your garlic and and about 1 Tbsp of extra virgin olive oil in your food processor. Blend until you have little chunks of garlic. (If using powdered garlic skip this step and go on to step 2)
2. Add your garbanzo beans. I drain two of my cans and leave the water in the third can and then combine them. This adds more awesome bean flavor and also cuts down on the amount of olive oil you will need to use to make it creamy, which means less fat! Puree your mixture as much as you can without adding more liquids.
3. Add lemon or lime juice and olive oil while continuing to puree, until it reaches your desired consistency. I like mine to be somewhat fluffy, not as heavy and thick as the store bought stuff, so I add a little bit more liquid. On average I'd say I add 3 Tbsp of lemon juice and another 6-8 Tbsp of olive oil. Make sure you taste test during this process!
4. Add salt and pepper to taste and serve! We always crumble some feta cheese over ours too, and serve it with cut up veggies and wedges of pita bread. (Although for Hilary's party we just did veggies, we were trying to keep it light!)
You're done! And the whole process can literally be done ten minutes, before a party or guests arrive!
You can make endless variations of this recipe as well, especially during the pureeing process. We've added roasted red peppers, raw onions (instead of adding more salt), sun dried tomatoes, roasted garlic, etc. I have heard of people adding other things like fresh peppers of various kinds, serving it with banana peppers or fresh tomatoes on top as well as feta, or warming it up over crackers or bread.
You can even do a paleo-friendly addition and serve carrot 'chips' with your hummus for dipping!
If you're looking for another dip to use while you're at it, try my dairy-free guacamole recipe!