The BEST Hummus

This is the BEST homemade hummus recipe! It is creamy and smooth, and tastes so fresh and flavorful! Oh, and it takes minutes to make!

One snack I absolutely LOVE is hummus! It is healthy, creamy, and extremely satisfying. Chickpeas are packed with so many vitamins and nutrients that I do not feel guilty eating this lovely spread.

What can you add to the best homemade hummus ever…

You can tweak hummus into any flavor you desire: roasted red pepper, sun-dried tomato, Green Goddess, or even Everything-Seasoning! I personally love me some garlic hummus. I spread is on Veggie Roll-ups, sandwiches, or eat it with a spoon.

Hummus is that easy to make…

This protein packed snack is so simple to make. Just drain and rinse a can of chickpeas, add some garlic, fresh lemon juice, tahini paste, olive oil and salt & pepper. Blend in the food processor until nice and creamy and VOILA!

Serve with pita chips, fresh cut veggies, whole mini peppers, or with a spoon. No judgement!

Try this hummus with my Vegan Chickpea “meatballs”, or mix it in my Greek Salad! Spread it on toast for a protein power punch at breakfast. Or spread it on a sandwich in place of mayonnaise to add some extra creamy.

This is seriously the best hummus recipe out there. It is so simple, classic and always a hit at parties!

The BEST Hummus

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Ingredients

• 1, 15 oz can chickpeas, drained and rinsed
• 1/4 cup lemon juice (1 large lemon)
• 1/4 cup tahini
• 1 garlic clove, minced
• 1 tablespoons olive oil, plus more for serving
• 1/4 teaspoon ground cumin
• salt and pepper to taste
• 3 tablespoons water
• sprinkle of paprika on top for serving

Instructions

1. In the bowl of a food processor, add tahini and lemon juice and mix for about 30 seconds (this helps whip the tahini and is the secret to making this hummus extra creamy)
2. Scrape down the sides of the bowl
3. Add olive oil, garlic, cumin & salt and blend for another 30 seconds, scraping down the sides of the bowl
4. Add 1/2 of the can of chickpeas and process
5. Add the other 1/2 of the chickpeas and process until smooth (about 1-2 minutes)
6. If hummus is too chunky, add a few tablespoons of water until you reach the desired consistency
7. Add more salt to taste
8. Serve hummus in a bowl and top with paprika and fresh cracked pepper
9. Store in an airtight container and refrigerate for 1 week (it won't last that long because you will devour it)

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