Hummus Healthy Recipe Delicious Appetizer


Today we bring you one delicious hummus healthy recipe >>>

Hummus–not to be confused with humus, the dark material in soil formed from the decomposition of organic matter–is a delicious and easy to make a dish. It’s full of protein, fiber, omega 3 and 6, iron, and a bunch of vitamins. It’s also low in unhealthy fats. This recipe calls for eight cloves of raw garlic, making this hummus tasty and also beneficial to your health in many ways. But for those allergic to or without a taste for garlic, ginger root can be substituted. The amount of garlic can also be lowered or roasted to suit individual palates. If you plan on roasting the garlic, stick a whole bulb in the oven at 350° for twenty minutes. A whole bulb may seem like a lot to take but it’s actually quite mild when roasted.

Hummus has been around for a long time, so I’m sure you’ve tried it at one point. If you haven’t tried it yet, follow the recipe and enjoy a little piece of heaven. If you are already a hummus fan, this recipe creates hummus better than anything you can buy. It’s perfect as a snack, potluck offering, appetizer, or if a vegan’s coming over and you don’t know what to make.

Hummus Recipe

Things You’ll Need

  • An oven
  • A baking sheet
  • Food processor for smooth or hand mixer for slightly chunky
  • A deep container if you’re using a hand mixer
  • Rubber spatula
  • Measuring cups and spoons

Ingredients for hummus

  • 2 cans of chickpeas (4 cups drained and soaked for at least 10 minutes)
  • 1.5 teaspoons sea salt
  • 8 cloves of garlic (minced to avoid eating a whole bulb later on)
  • 1/2 cup of tahini
  • 1.5 lemons
  • 1/2 cup water
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 2 sweet red peppers

How to Make Delicious Hummus

  1. Broil, on high, two sweet red peppers brushed with olive oil until all sides are slightly burnt.
  2. When the skin of peppers is slightly burnt, remove from oven and place between two plates.
  3. Add all ingredients in order as listed and blend until smooth.
  4. Once peppers have cooled, peel off the skin, remove seeds, and blend into hummus.
  5. Chill, covered, in the refrigerator for a few hours to let flavors soak into the chickpeas.


You can reduce the amount of garlic as you please. If you want to skip the garlic altogether, you can add an inch of peeled ginger root instead. You can also eat the hummus without the roasted peppers.

Serve in a bowl with a bit of olive oil on top to stop the hummus from developing a hard skin in the open air. Garnish with a little cayenne pepper to spice it up or paprika.