May 17, 2009

Homemade Hummus

We're trying something new at our house - trying to make more things ourselves at home - avoiding preservatives, using ingredients we know are fresh and what they are and just being more natural with our foods.

In terms of labels we're trying to buy things with 5 ingredients or less - or as the Hubs prefers - things that don't contain words Grandma wouldn't know.

I am trying to do that while keeping a low calorie and fat diet that is rich in veggies and whole grains.

So I decided I would start making my own hummus - since I adore hummus but never find store ones tasty enough for my liking.

I found this recipe for Lima Bean Hummus on the Expatriate's Kitchen Blog. It's a great blog - great recipes, great photos, I highly recommend you check it out.

I made some slight alterations, I didn't do any of the added flavor items she recommends, I just made it as is.

Lima Bean Hummus

1 16 oz. Package frozen lima beans

1 cup vegetable broth, low sodium - I actually ended up needing the whole can to even cover the beans.

2 garlic cloves

1/2 tsp salt

3 tbs. Fresh lemon juice (plus zest strips for garnish) - I used the juice of 1 lemon and zest of one lemon.

Pepper to taste

1/3-1/2 cup olive oil - I cut this down to aboug 3 T of olive oil and it was more than enough.

Heat vegetable broth and frozen lima beans to a boil. Reduce heat, cover and simmer for 15 minutes until the lima beans are soft. Peel garlic, no need to chop. Put everything except the zest and garnish ingredients in the food processor, including the broth from the lima beans. Pulse until it is a nice puree. Add olive oil with processor running until the hummus is the desired texture.

I realized this is SO easy to do, there's no reason to not make my own hummus each week for work to take with veggies and crackers. We've really been enjoying Trader Joe's Everything Crackers.

1 comment:

Joelen said...

Ooh - what a nice springtime version of hummus!