Today let’s talk about dips! Aren’t they the best? My favourites are usually cheese based, salty, cheesy delicious and sinful hot dips! I always say I could skip dinner and just enjoy appies and dessert but the reality has clicked in that I am no longer 16, with a lightning speed metabolism. My 6 year old has also decided that he would like to be a vegetarian so I’ve been on the look out for more healthy options for him to enjoy other than bread and pasta! I’ve never really been a fan of hummus until I had it at Me Va Me. When I tried it I thought…this is hummus? This is delicious!!! I tried to recreate the creamy, dreaminess of the Me Va Me version at home and my first attempt was meh… I continued to research and found a couple of tips that can really take your hummus to the next level!
- You WILL hate me for this but…remove the skin from your chickpeas. Don’t do it if you’re in a rush but if you have extra time DO IT! It gives a silky smooth texture that can’t be beat!
- Save the chickpea water or (aquafaba) to add to the creaminess of the recipe!
- Lots of fresh lemon! I love the tanginess! Most recipes ask for about 3 tablespoons but I like the juice of a whole large lemon!
This recipe comes together quickly (a bit longer if you skin the chickpeas…sorry not sorry) unless you are supremely challenged using your food processer like I am, and get the bowl stuck and have to wait for someone to come home to help you unlodge it. I usually make it as part of the meal prep for the week so it is available for snacks or as part of a main mean for my vegetarian!
I also made the homemade pitas and they are a dream! So much better than the grocery store version. Keep in mind that they do have a 1 hour resting period. I tend to shy away from those types of recipes on a weekday unless I know I have put it in my meal plan. I let it rest while I’m feeding the baby or working on editing or a blog post! Find the recipe here! I love this blog! How to Make Perfect Pita Bread Every Time | The View from Great Islandhttps://theviewfromgreatisland.com/how-to-make-perfect-pita-bread-every-time/
I hope you enjoy this recipe! I plan to experiment with dried chickpeas in the instant pot as I’ve read that method also makes a great hummus and I’ll be sure to report back as I would love to skip the step of skinning the chickpeas!
For now the silky, velvety texture is worth the effort! What are your favourite dips? Healthy or otherwise? I’d love to know! xo Charlotte
Super Creamy and Dreamy Hummus!
- 1 15 oz. can Chickpeas
- 1 tsp Himalayan Sea Salt (or to taste)
- 1 clove Garlic (More or less to taste. I use less.)
- 3 tbsp Tahini
- 1 Large Lemon (juiced)
- 3-6 tbsp Aquafaba (water from chickpeas)
- Blend lemon juice and tahini in food processor. Add 3 tablespoons of Aquafaba and then layer chickpeas, salt and garlic. Blend until desired consistency! Serve with a drizzle of olive oil and parsley and chili flakes if you wish! Enjoy!