We have been in Costa Rica now for 11 days and since there are 8 of us and we have had kitchens in the homes we are staying in, the kids and moms have been making heaps of salsa, guacamole and hummus. I had bags of garbanzo beans in my grocery cart twice thinking it would be great to boil the chickpeas and make the hummus from scratch, then I thought, let’s be real, we are on holidays! So chickpea cans it is… and considering the labels are in Spanish and everything here is so expensive, I don’t think we are using the BPA free lined cans like at home!
Anyhoo… I thought since I have been making the hummus on mass, I might as well make a post about the recipe I have used for the past 20 years or so. The original recipe came from a Greek friend from Santorini. It has been modified quite extensively over the years to reduce the fat from the olive oil and add some different flavour options.
I used to only make a small batch using one can at a time. Now I often make a batch using the equivalent of two large cans (as below). It freezes extremely well and can be pulled out to serve guests especially in the summertime when guests are frequent and time is precious! If you don’t want this much just make a half batch and freeze the rest in smaller bowls.
Chickpeas are a super healthy snack making hummus a fabulous dip for veggies, pitas or crackers. Watch Dr. Greger’s video on legumes here to see why they are so healthy for you. They can reduce your blood pressure and cholesterol levels and help in balancing blood sugar levels in diabetics. Chickpeas also have very high levels of iron, vitamin B6 and magnesium.
My goofy friend Lesley is hiding behind me with a huge stalk of celery – and here, modelling garlic bulb earrings! 
www.thevibrantveggie.com
Ingredients
Instructions