Zippy Hummus

by Jen on August 8, 2011

Zippy Hummus! Homemade hummus with some "kick!" Perfect for an afternoon snack with veggies or tortilla chips. REPIN if you love hummus!!

Good morning!  Is it Monday already?  Where did that weekend go?!  I find as I get older, time goes faster.  That does not excite me.

If you’ve been reading this blog for a while, *bowing down to you*, then you know I love hummus.  It hasn’t always been this way though.  When I was younger, I always got hummus confused with haggis….you know, the famous Scottish dish consisting of sheep innards!  GROSS.  So I stayed away from anything that started in H and ended in S.

As I got older, and a little wiser, I realized that hummus was NOT haggis at all.  It was actually a pretty tasty dip.  But then there was this time in my life where I was trying to lose weight, and I became so afraid of fat that I stayed clear of hummus, again.

But this time, I got a little older and a lot wiser, and realized that hummus contains good fat and it’s actually a dip that can be good for you!  It’s packed with protein, fibre, Omega-3, and antioxidants.  Who wouldn’t want that?!  This is exactly why I make it part of my daily eating.


A couple of months ago, I bought Tosca Reno’s Eat-Clean Diet Cookbook 2.  I immediately fell in love with this cookbook.  I haven’t made one thing from it that we haven’t liked.  And the benefit….it’s all clean eating!  There is a recipe for hummus in the book, and it’s one of my favorite ones I’ve made.  Of course, like every recipe, I like to change it just a little to suit my tastes.


Adapted from The Eat-Clean Diet Cookbook 2 by Tosca Reno
1 15-oz can organic no-salt added chickpeas, drained and rinsed
1 clove garlic
2 Tbsp tahini (sesame seed paste)
juice of 1 lemon
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
3 Tbsp extra virgin olive oil

Put all ingredients into a blender and blend until smooth.  If mixture is a too thick or chunky, add a little bit of water or olive oil until you reach your desired consistency.


That’s it!  How easy is that?

When I go grocery shopping, I always like to buy a couple cans of chickpeas so I always have a can in the pantry to make this hummus.  And once you buy the tahini, you won’t have to buy it again for a long time.  And remember to store it upside down in the fridge!

This hummus goes great with fresh veggies, pita bread, or even as a tasty sandwich spread.


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