• Marissa Aiuto

Simple Homemade Hummus

Updated: Jul 7, 2020

I'm not always in a snacking mood, but when the 'snack hunger' calls, I like to be ready... and hummus is usually the answer.


I used to just stock up on store-bought hummus since there are so many delicious flavors and brands out there. But ever since I whipped up homemade hummus for the first time-- it's been hard for me to go back! You really cannot compare the freshness, the creaminess, and flavors (which by the way are very easily customizable) to the store-bought versions. I personally can taste the citric acid so strongly in many of the shelf-stable hummuses now.


Making your own hummus is super quick, simple, and you get so much more bang for your buck, which means more snacking! Plus, let's be honest - we all stocked up on canned goods and beans and we need to make something with them!



Prep Time: 10 min

Total Time: 10 min


INGREDIENTS

  • 1 12oz can chickpeas, rinsed & drained

  • 1 lemon, juiced

  • 2 cloves garlic, roasted*

  • 2 Tbsp tahini

  • 1 tsp salt

  • 1/2 tsp smoked paprika

  • 1/4 tsp cumin

  • 1/3 cup water

  • 1/4 cup olive oil


INSTRUCTIONS

  1. Add all ingredients, except the olive oil to a food processor. Blend on high for about 2 minutes.

  2. Slowly drizzle in the olive oil, allowing it to emulsify (this makes the hummus fluffy)

  3. Blend for another 2 minutes or until the hummus is super smooth.

  4. Refrigerate hummus or serve immediately. Homemade hummus can be stored in the fridge for up to a week.

  5. Optional: top with a drizzle of extra virgin olive oil, smoked paprika, flakey sea salt. Serve with pita chips, or veggies!

*Peel and roast your garlic cloves in a toaster oven or oven until golden brown. This adds a delicious and sweet depth of flavor to the hummus.


If you make this recipe, please share and tag me @bewellwithmarissa !

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