Are you a hummus fan?
Maybe you're a store-bought hummus fan because you weren't sure how simple it was to make. I'm talking S.I.M.P.L.E.
Best part is when you make your own hummus at home, you can control the sodium. The easiest way to do this is by choosing no salt added chickpeas. This is something to really watch when you're in the store too. I recently looked at some low sodium chickpeas and it was CRAZY at the difference in sodium.
Here's the bad thing... some of the low sodium chickpeas actually had MORE sodium than the ones that weren't labeled low sodium. If you're watching your sodium intake, be careful and don't just go by those magic words...low sodium.
I chose not to use tahini in this hummus simply because I didn't have it on hand. I like tahini in hummus but instead of buying a large amount that I won't use, I just kept it out.
One thing to be aware of, if you're not used to low sodium foods, is that this will not have that salty bite. Instead we make up for that with cumin, garlic and pepper. I also made my own lemon juice to add to this recipe. You can definitely squeeze a lemon if you have it on hand too.
If you're looking for a cracker without a ton of sodium, yet packed with flavor, look no further. We've been eating the Crunchmaster Multi-Seed Cracker. Yum. Yum. Yum. While they aren't listed as a low sodium cracker, they have 110mg of sodium in 14 crackers. If you top those 14 crackers with hummus, you won't need to eat more. It's a good snack.
Low Sodium Hummus
- 15 oz. can no salt added chickpeas (garbanzo beans)
- 1/4 c. water
- 2 teaspoons olive oil
- 1 tablespoon lemon juice (see my lemon juice hack)
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon cumin
- 1/2-3/4 teaspoon pepper
- Wash and drain chickpeas thoroughly.
- Add ingredients into a blender or food processor.
- Blend until smooth.
- By adding 1/4 cup water, this will make a thinner hummus. If you prefer a thicker hummus, add less water and adjust accordingly.
- I made this in a blender. A food processor is quicker but if you don't have one, a blender will do. You will need to stir several times to make sure all beans blend. With that said, once it hit the blender, it took me about 5 minutes.
- I made my own lemon juice since I didn't have fresh lemons on hand. See my lemon juice hack here.
- I used peppercorn instead of black pepper. If you're using black pepper, start on the lower side. You can always add more pepper but you can't take it out.
Lisa and Rich Jelinek