Avoid Roundup Chemicals By Making Your Own Hummus

Hummus, the creamy and flavorful Middle Eastern dip, has captured the hearts and taste buds of food enthusiasts around the globe.

While store-bought hummus is convenient, there have been alarming levels of glyphosates found in packaged hummus. To be fair, its also been found in dried and canned chickpeas, but much higher in hummus. And some brands of chickpeas did not have any detectable levels.

I also despise the salt and oil in conventional hummus. You can cut both of those products out by making it at home.

So take control of your ingredients, customize the flavors, and experiment with a variety of add-ins to create a dip that's truly unique to your palate.

Basic Ingredients

To get started on your homemade hummus journey, you'll need just a few simple ingredients:

1. Chickpeas (also known as garbanzo beans): The star ingredient that gives hummus its creamy texture and nutty flavor. Cook up some dried chickpeas or find canned chickpeas. without added salt.

2. Tahini: A paste made from toasted sesame seeds that adds richness and depth to the hummus.

3. Lemon Juice: Provides a tangy brightness that balances the richness of the tahini and chickpeas.

4. Garlic: Adds a flavorful punch and aromatic complexity to the dip.
   

How to make it

1. Drain and rinse the chickpeas to remove excess sodium and starch.
   

2. In a food processor or high-powered blender, combine the chickpeas, tahini, lemon juice, garlic, and any additional seasonings or flavorings of your choice. I prefer a food processor.
   

3. Blend the ingredients until smooth and creamy, pausing occasionally to scrape down the sides of the bowl and ensure even mixing.
   

4. If the hummus is too thick, gradually add water, a tablespoon at a time, until you reach your desired consistency.
   

5. Taste the hummus and adjust the seasonings as needed, adding more lemon juice, garlic, or other herbs like cumin, paprika, or oregano to suit your preferences.