The Well Dressed Kitchen

Snack

Easy Homemade Creamy Hummus

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Hummus makes an excellent snack or appetizer. With only a few simple tricks, you really can make smooth, creamy homemade hummus from scratch in your own kitchen. Hummus is made with chickpeas, tahini, olive oil, and lemon juice. This super easy hummus only takes minutes to make and tastes better than store bought. 

Homemade Hummus

You can almost guarantee every time I am in the grocery store I throw hummus in my cart. Now, I make this simple recipe at home, it’s better than store bought and I know all the ingredients in it. I added fresh garlic cloves, but you can leave the garlic out and it still tastes delicious.

With this trick you can make smooth, creamy hummus at home:

The key to smooth and creamy hummus is as simple as the order you add the ingredients in food processor. Add the tahini and lemon juice first and pulse for a minute or so before you add any other ingredients. This process whips the tahini resulting in a smooth and creamy hummus. For even smoother hummus, remove the skins of the chickpeas. This can be done by rubbing them with a paper towel or by pinching the beans between your thumb and index finger (the beans should pop right out of their skins).

What is Tahini and where can I find it in the grocery store:

Tahini is a paste made from ground sesame seeds and is used in many Mediterranean dishes. You can find it in the condiments aisle usually near the olives or in the ethnic isle. My favorite brand is Ziyad Tahini Sesame Paste  which you can purchase here Ziyad Tahini Sesame Paste. 

Easy Homemade Creamy Hummus
 
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Recipe type: Snack
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Hummus makes an excellent snack or appetizer. With only a few simple tricks, you really can make smooth, creamy homemade hummus from scratch in your own kitchen. Hummus is made with chickpeas, tahini, olive oil, and lemon juice. This super easy hummus only takes minutes to make and tastes better than store bought.
Ingredients
  • 1 can chickpeas, drained and rinsed (skinned removed for creamy texture)
  • ¼ cup tahini
  • 1 lemon, juice of
  • 2 tbsp olive oil, + more to drizzle for serving
  • 1 small garlic clove
  • ½ tsp salt, more to taste
  • 2 to 3 tablespoons water, if needed
  • dash of paprika, for serving
Instructions
  1. In food processor, add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process again for another minute. This process whips the tahini resulting in a smooth and creamy hummus.
  2. Add the olive oil, garlic, and ½ teaspoon of salt. Process again for 30 seconds, continuing to stop and scrape sides of bowl to combine. Add half of the chickpeas to food processor and process for 30 seconds, scrape sides and bottom of bowl and add remaining chickpeas and process until thick and creamy, about 1 to 2 minutes.
  3. If the hummus is too thick and there are bits of chickpeas, slowly add 1 to 2 tablespoons of water (or more as needed) and process until you reach the right consistency.

I topped with a drizzle of olive oil and paprika and served with pita chips and veggies – carrots, bell pepper strips, cherry tomatoes, cucumber… anything you desire. Hummus also goes great on sandwiches as part of your lunch with turkey in a pita pocket or on thick, hearty bread.

Smooth and Creamy Hummus

Chickpeas make a filling, healthy snack. Keep these Roasted Chickpeas on hand for an on-the-go, nutritious snack.

Roasted Chickpeas

Shop Products I used in this recipe:

I can’t wait for the day I have a huge Food Processor, but for now my Cuisinart does the trick and I am really impressed with it. It’s reasonably priced, easy to use and makes REALLY good hummus!!! Click here or on the picture below for the link:

William Sonoma Nonstick Baking Sheet

Did you make this recipe!? I would love to see your pictures. Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

THANK YOU FOR FOLLOWING ALONG! XOXO, REBECCA ROSATI @ THE WELL DRESSED KITCHEN! 💗

Perfectly Crispy Roasted Chickpeas

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Roasted Chickpeas are great to throw in salads for crunch, top soup or simply eat them by the handful as a healthy snack. They are easy to make, taste delicious, and are perfectly filling.

Roasted Chickpeas

Chickpeas are a staple in my pantry and I have been making Roasted Chickpeas a lot lately. They are easy to throw in salads or simply eat them by the handful. They only take minutes to roast and are perfectly filling and delicious.

Roasting Chickpeas is Quick and Easy:

To Roast Chickpeas drain, rinse and dry chickpeas using a paper towel to pat dry. Pour beans into a small bowl and drizzle with olive oil, season with salt and cumin and gently toss to coat the chickpeas with oil and spice mixture. Bake for 10 minutes in preheated oven at 425 degrees F. Shake the pan to prevent them from sticking then bake for another 15 minutes.

Roasted Chickpeas

Want a crispy texture!? Remove skin of chickpeas.

The trick to getting chickpeas extra crispy is making sure they are completely dry and removing most of the skin. This is easily done by rubbing them with a paper towel or by pinching the beans between your thumb and index finger (the beans should pop right out of their skins).

Chickpeas are also known as Garbanzo Beans:

You might already know this, but chickpeas are also known as Garbanzo Beans. They are a great source of protein, and are a nutritious way to add fiber to your diet.

Roasted Chickpeas

Roasted Chickpeas
 
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
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Roasted Chickpeas are great to throw in salads for crunch, top soup or simply eat them by the handful as a healthy snack. They are easy to make, taste delicious, and are perfectly filling.
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper or aluminum foil.
  2. Drain, rinse, and dry the chickpeas. Remove skin of chickpeas by pinching with your fingers and the skin should come right off. Discard of skin.
  3. Pour chickpeas in small bowl, toss beans with olive oil, cumin and salt.
  4. Bake for 20 to 25 minutes.
  5. *TIP* For crispy chickpeas make sure the chickpeas are really dry with skin removed before tossing them in oil. To save on time, you can roast with skin on but I find they chickpeas won’t be as crispy.

Try these Roasted Chickpeas on top of these recipes:

Roasted Butternut Squash + Carrot Soup

Shop Products I used in this recipe:

Williams Sonoma Nonstick Baking Sheet

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Easy Baked Corn Tortilla Chips

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Baked Corn Tortilla Chips are easy to make and a better alternative to fried tortilla chips. These baked chips have a nice crisp and are not at all greasy. Start making these lighter, better for you chips at home.

Corn tortilla shells are a staple in my pantry. I could eat tacos every night of the week. I have been in the habit lately of baking my own tortilla chips. They taste just as good as fried tortilla chips, but they are not at all greasy and have less salt making them a lighter alternative to fried chips. Also, store bought tortilla chips are expensive so making these baked chips aren’t only better for your body they are also better on your wallet.

Cut corn tortillas into triangles:

Start by cutting a stack of corn tortillas in half using a large knife and then cut each half in half again giving you 4 uniform wedges. If using larger tortillas, you can cut the wedges in half again depending on the size of chip you want.

Arrange wedges on foil lined baking sheet:

Preheat oven to 400 degrees F. Arrange tortilla wedges in a single layer on a foil lined baking sheet. A little overlapping is fine, but don’t overlap too much or they won’t crisp. Brush lightly with olive oil and season with a few pinches of salt.

Have fun with seasoning these chips:

Have fun with these chips and use any seasonings you love. For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.

Bake 10 to 12 minutes:

Bake 10 to 12 minutes or until lightly browned. Check your chips after roughly 8 minutes of baking and toss as needed. The chips are done when the edges start to crisp and brown. Remove from oven and allow time to cool and crisp up.

Remove them from the baking sheet and serve. If you’re not eating right away, store in an airtight plastic bag or container for up to 2 days. The one downside with these homemade chips is they don’t stay fresh for more than a couple days so eat them up!


Easy Baked Corn Tortilla Chips
 
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
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Baked Corn Tortilla Chips are easy to make and a better alternative to fried tortilla chips. These baked chips have a nice crisp and are not at all greasy. Start making these lighter, better for you chips at home.
Ingredients
  • Corn tortillas, flour
  • 2 tbsp. olive oil
  • Salt, to season
  • Cumin, Chili Powder, Garlic Salt, Cinnamon, any seasonings you love (optional)
Instructions
  1. Preheat oven to 400 degrees F. Cover baking sheet with aluminum foil or parchment paper.
  2. Start by cutting a stack of corn tortillas in half and then cut each half in half again giving you 4 uniform wedges.
  3. Arrange tortilla wedges in a single layer on foil lined baking sheet. Brush lightly with olive oil and season with salt. Toss with your hands to coat. *See below for TIP*
  4. Bake 10 to 12 minutes or until lightly browned. Check chips at roughly 8 minutes and turn as needed. The chips are down when edges are crisp and slightly brown.
  5. Allow time to cool and crisp up.
  6. Serve immediately with salsa, guacamole, queso, hummus, etc.
  7. Store in an airtight plastic bag or container for up to 2 days.
  8. *TIP 1* You can lightly coat the tortilla shells with olive oil prior to cutting or you can cut the tortillas in wedges, place in a plastic bag, add 1 tbsp. of olive oil along with seasonings and gently shake the bag to coat.
  9. *TIP 2* For a traditional chip season with a little bit of salt, but get creative and use cumin, garlic salt, chili powder, cinnamon, etc. Also, use any tortilla shells you prefer or have in the pantry. I often buy flour and whole wheat tortillas which are just as delicious.

Click here for my Homemade Traditional Guacamole Recipe.