Hummus is a healthy and popular food that virtually everyone loves. Making your own hummus at home is a very simple process that takes only a few minutes. Plus, you will find the fresh incredible flavor appealing compared to store-bought brands. You can choose to eat your fresh hummus right away—or set it in the fridge for a few hours or overnight to chill and firm up a bit before serving.
This Light and Lovely Lemon Thyme-Hummus is one of my favorite recipes for drizzling over raw salads, slathering on sandwiches or into wraps. It also makes a perfect dip. Simply pair with a platter of fresh-chopped veggies and serve.
Hummus is rich in fiber, protein, folate, iron and B vitamins, thanks to the healthy white beans and garbanzo beans. The lemon juice adds a nice boost of vitamin C, and the fresh thyme adds a wonderful flavor. This hummus is tahini-free—which is nice for those who cannot eat sesame seeds. Simple flavors, fresh ingredients. Brighten up a meal with a dish of this hummus. Plus, it looks oh-so-pretty served in a shallow bowl with a few lemon slices and fresh thyme leaves on top. It’s party-approved.
Thick or thin? Some prefer thin hummus, while others prefer their hummus thick. Luckily, you can customize the texture of this hummus by adjusting the blending time/intensity and liquid amount.
For more from Kathy, check out her site, Lunch Box Bunch.
makes 4 cups
1/2 cup grapeseed oil
1/2 to 1 cup lemon juice (start with 1/2 cup and add more if desired)
1 teaspoon lemon zest
8 to12 small cloves garlic, raw
3 tablespoons fresh thyme leaves
1 can garbanzo beans (chickpeas), drained
1 can white beans, drained
½ to 1 teaspoon truffle salt (or regular sea salt or pink salt)
A few grinds of fresh black pepper (to taste)
1 teaspoon raw agave (optional)
optional add-in: 3 tablespoons raw hemp seeds
Add all the ingredients to your high-speed blender or food processor (note: Start out with only half the oil and lemon juice and begin to process the hummus, adding more liquid and salt and pepper as desired. Taste as you go.) For thinner hummus, use more lemon juice and oil. For thicker, use less. You will also achieve a thicker hummus if you pulse the ingredients in a food processor instead of in a blender.
Pour. Serve. Or chill.
i make hummus all the time. I always use lemon but have never tried in with thyme. will definitely give it a try. its also delicious with orange rind!
someone told me to mix jelly with hummus. it sounds gross but they swear its really good. has anyone ever heard of that or tried it?