Hummus is an essential party pleasing dip. You can buy it, however it’s pretty easy to make, plus it’s extremely healthy. Hummus is rich in healthy fats, vitamins and minerals. The best thing is that it tastes soooo good.
16 oz. can garbanzo beans (chickpeas, rinsed)
2 Tbsp. fresh lemon juice
1 tsp. cumin
1 garlic clove
1 Tbsp. Tahini (sesame paste)
1/4 cup extra virgin olive oil
sea salt to taste
1/2 tsp. smoked paprika
1/4 tsp. ground turmeric
Pinch of Cayenne (optional)
TIP: add a few tablespoons of water to mix (if too thick) and you prefer to avoid adding more oil.
This recipe really could not be any easier. The key to smooth hummus is letting the food processor do all of the work. Throw the garbanzo beans, lemon juice, cumin, garlic, tahini, and rest into the food processor. Turn the food processor on for about 30 seconds and then slowly pour in the olive oil. Add a few tbsp. of water if it looks like the hummus is too thick. The food processor really helps in creating that creamy texture we all love.
For toppings I love toasting some pine nuts in a pan. Simmer some herbs in olive oil and pour over top. Parsley is great too.
Store in the refrigerator in an air tight container. Homemade hummus usually lasts for about 7-10 days in the refrigerator. But I can assure you it won’t last that long.