You guys. I have the SADDEST STORY EVER to tell you.
I love hummus. Love the flavor, the texture, the versatility and the fact that it’s a dip which basically means unlimited baby carrots and pita chips for yours truly.
BUT.
And this is a big BUT.
I can’t eat it right now because chickpeas (along with beans of all kinds, broccoli, cauliflower, brussels sprouts and any other manner of food that I normally love to eat) make Wes’s tummy hurt. And I love chickpeas and hummus, but not as much as I love my baby having a tummy that feels good. Oh, and sleep. I like sleep more than chickpeas and hummus.
So yes, I’m about to share with you guys a recipe that I can’t actually eat right now.
BUT.
And this is another big BUT.
It is delicious, simple, and you can bet once Wes’s tummy can handle it more I’ll be eating the heck out of it. So be a pal and make it…and eat a little for me 🙂
SPICY GARLIC HUMMUS
- 2 cups prepared chickpeas, drained and rinsed
- 4 cloves garlic, roughly chopped (it’s the garlic that makes it spicy, so if you want more garlicky goodness then be my guest!)
- 2 Tbsp lemon juice
- 2 Tbsp tahini***
- 2 Tbsp olive oil
- 1 Tbsp water
- pinch of salt
Add the chickpeas and garlic to a food processor and pulse 5-6 times until everything is roughly chopped. Add the remaining ingredients and process until desired level of smoothness; I like my hummus to be very smooth and creamy, so I left it on for about 2-3 minutes. Be sure to scrape down the sides every now and then to make sure everything is incorporated.
Serve!
***If you don’t have tahini almond butter actually works really well too!***
Y’all enjoy!
I made homemade hummus for the first time the other day and I didn’t use a recipe. I was worried when the texture was a little bit different than what it’s like when you buy it in the stores. I’m glad to know that it looks just like yours, so I must’ve done it right!
I’m so excited to finally make some homemade hummus!!
It won’t last forever. Take it from a girl who could only eat vegan bread, chicken, flour tortillas, olive oil, white sugar, white rice, and salt … For six months. Slowly her tummy could handle more and now at thirteen months we can both pretty much eat anything. Her tummy still prefers if I don’t drink cow’s milk. Good luck momma.
Now this is a fiiiiine hummus. Yum!
Yum! I haven’t tried making my own hummus, sometimes I love it and sometimes I don’t. I’ll have to try this, if it’s as good as it looks, it can be added to my snack rotation! Healthy for the kiddos, too…
ALso, I awarded you with the Versatile Blogger award on my site. Check it out!
oh! lovely carrots and chick pea combo 🙂 Love stir fried/tempered chick pea 🙂 Indian version.
xoxo
https://sreebindu.blogspot.in/
I like your substitution of tahini because I never have it!
Oh no! Hope your little guy’s stomach gets better soon !! Great recipe 😀
Aww that is sad. At least you found the culprit. Hummus and I are BFF’s. I just can’t get enough of it. My fav way to eat it is with raw bell peppers. Yum!
And to think I was looking forward to weird food restrictions being over after Lila comes… 🙂
Poor Wes! At least you guys figured out what the culprits are! How do you find out what the culprits are anyways? Do you do an elimination diet to see what makes him feel better?