With the rising cost of groceries and too many, unnecessary ingredients and additives in store-bought foods, sometimes making your own is the way to go and helps you control what you’re putting into to fuel your bodies.
One easy and delicious food we like to make at home is hummus. I’ve been making a version of this Instant Loss hummus recipe for years and it’s always a crowd pleaser. I can’t stress enough how simple and foolproof it is and as back to school snack and lunch planning is ramping up, this is such a great idea for lunchboxes!
Yes, I still do buy hummus and my preferred brand is Little Sesame (and we especially love their caramelized onion and herby jalapeno), but I also love cooking a big batch of chickpeas in my Instant Pot and using some to make my own hummus.
Homemade Hummus (adapted from Instant Loss):
Ingredients:
- 1 1/4 cup chickpeas (rinsed and drained)
- 1 T tahini
- 1/3-1/2 cup avocado oil
- 1/8 cup fresh lemon juice
- 1/2 t cumin
- 1/2 t salt
- Optional: add in fresh garlic cloves
Directions:
- Add all of the ingredients to a high speed blender or food processor and blend until combined. I like to start with less avocado oil and add more as needed.
- Enjoy with veggies, crackers, sourdough, you name it!
Note: I usually don’t use canned chickpeas. Instead I prefer to buy organic chickpeas in bulk from either Mom’s Organic Market or Whole Foods and make them in my Instant Pot, which is very simple to do. Simply soak the chickpeas overnight in water, then rinse and drain them. Next, place chickpeas in the Instant Pot and barely cover them with water (or you could use vegetable/chicken broth). Cook on manual for 25 minutes and let the Instant Pot naturally release (~ 35 minutes). If you don’t use everything for hummus, I like to freeze leftover chickpeas in mason jars for future hummus recipes, stews, soups or salads!
Living Cleaner, Easier & Safer 