Hummus is kinda a staple in my fridge. It makes for a great dip, a great spread, and a great snack. You can have it on a sandwich, dipped with fruit, or eaten with chips. What’s not to love? Oh yeah- the price. I never really thought about it, I just bought it and always had it in my fridge. That was until I made my own hummus. It’s fresh, creamy, and so flavorful! Also it creates about double the amount that I was previously purchasing, for about a third of the cost. I had everything needed in my pantry already, so my only additional cost was a can of chickpeas. That means I got a batch of fresh hummus for about $1.50. Win-win.
This is a recipe that I’ve been using about every few weeks and it hasn’t failed me yet. I honestly think that if more people knew how easy it was to make hummus, everyone would be doing it! It takes about 10 minutes and only uses a food processor/blender so really- few ingredients, a single dirty dish, and only 10 minutes of your time. What are you waiting for? Go ahead- enjoy freshly made hummus and pair it with anything (and everything)!
- 1 (15 oz) can chickpeas, drained
- 1/4 cup lemon juice
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika or cayenne pepper
- Pinch of salt
- 2 tbsp water
- In a food processor, add all the ingredients. Process for 1 minute, scrape the sides down, and process for an additional 1 minute.
- Hummus should be creamy and smooth. If consistency is too thick, add more water as needed.
- Serve hummus with a drizzle of olive oil and sprinkling of paprika on top. You can also top with pine nuts as well.
- Store hummus in airtight container and keep refrigerated.