Pair up your fresh cut veggies with some smooth, fluffy, satisfying, and easy-to-make hummus! Homemade hummus is a great alternative to veggie dips made with highly processed ingredients.
Makes about 1.5 cups
You will need:
1 - 15oz can of chickpeas or 1.5 cups of cooked chickpeas
1/4 cup of tahini (well-stirred)
1/4 cup of fresh lemon juice or 1 large lemon
1 garlic clove, minced. Use 1-2 more cloves if you really like garlic!
2 tablespoons of extra-virgin olive oil. Plus some drizzle for serving. We prefer the Phoeapolis Organics
3 tablespoons of water
1/2 ground cumin
1/2 teaspoon of Salt (and more to your preference)
- Use a food processor to whip the lemon and tahini together (this step is essential for light and fluffy hummus!). Process for 1 minute. Use a spatula to scrap the sides and then process for another 30 seconds
- Add the olive oil, mince garlic, cumin and 1/2 teaspoon salt to the whipped tanini/lemon mixture. Process for 30 seconds.
- Add the rinsed and drained chickpeas to the processor and blend until smooth. If your hummus is too thick, turn your processor and slowly add water until you reach the consistency you want..
- Taste for salt and adjust as needed. Serve your hummus and finish with a drizzle of olive oil. Store in an airtight container in the friend for up to one week.
Nutrition for Serving size of 1/4 cup: