The BEST Hummus ( even better than store-bought )

Name: The BEST Hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 cups
Ingredients: 1 can ( 15 oz ) cooked chickpeas (( dried chickpeas can be soaked & simmered to replace canned chickpeas )); 1 large lemon; 1 clove garlic; 2 tbsp extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 cup tahini (( store-bought is easier, but I will do a post on home-made tahini. SO GOOD. )); 2-3 tbsp water; 1 dash paprika (( as desired ))

August 8, 2016 | by Kayla

// LAST UPDATED ON May 31, 2018 //

YES, hummus.

Okay, I know most people have a sweet tooth. Me? I have a salt tooth – savory is totally my thing.

I explain myself like this :

“Eat less sugar … You’re sweet enough already!”

So in order to live a more balanced lifestyle, instead of reaching for chips ( namely : XXTRA Flamin’ Hot Cheetos ), I reach for a delish lil’ tub of hummus – that I made MYSELF!

Whenever I’m at the store, I always find myself wanting to get some … so I decided to just make my own – & I swear it’s BETTER.

Let’s go make some, shall we?

The BEST Hummus

Seriously, the only hummus you need in your life - a versatile, savory snack w/ a skinny recipe.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2 cups

Ingredients

1 can ( 15 oz ) cooked chickpeas ( dried chickpeas can be soaked & simmered to replace canned chickpeas )
1 large lemon
1 clove garlic
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup tahini ( store-bought is easier, but I will do a post on home-made tahini. SO GOOD. )
2-3 tbsp water
1 dash paprika ( as desired )

Instructions

Add the tahini & lemon juice into your food processor & process for 1 minute.
Scrape the mixture to the center of the food processor & even it out, then process for another 30 seconds.
Pour in the garlic ( minced ), olive oil, salt, & cumin into the lemon & tahini mixture.
Process for 30 seconds, scrape, & process for 30 seconds again.
Open the can of chickpeas, drain, & rinse.
Add 1/2 of the chickpeas to the processor & process for 1 minute. Scrape, then add the rest of the chickpeas into the mixture.
Process for 1-2 minutes until thick and smooth.
To ensure the creamy texture of the hummus, add 2-3 tbsp of water & process until it is the perfect consistency.

Recipe Notes

Upon serving, dash some paprika ( or in my case, A LOT of paprika ), then dig in!
This recipe makes about 1 & 1/2 cups of hummus. But feel free to make more. ALL. THE. TIME.
You have a week to finish the hummus as long as you refrigerate it in a sealed container. ( trust me, you’ll finish it wayyy sooner 😉 )

The best thing about hummus ( besides how yum it is ) is its versatility. You can literally eat it with ANYTHING.

Celery + hummus? YES.

Grapes + hummus? HELL YES.

Baguettes + hummus? SO. MUCH. YES.

The possibilities are endless!

GET WEIRD. TRY IT WITH EVERYTHING. You won’t regret.