I love making hummus on a cook day. When meal prepping for the week, hummus makes for a fabulous snack, spread for a sandwich, or ingredient in a bowl of leftover chicken and fresh veggies. If you have a food processor or a blender, it is totally worth making at home. It literally takes 5 minutes or less, and it tastes so much better than store bought!
This is a great recipe to make if you are entertaining. I had some friends come over on a weekday to binge watch Friends and drink some wine, so I made this hummus to have on the table with some pita chips, a shepherd salad, olives, and artichokes. They were so impressed that I made it, and it was seriously SO EASY.
You can totally cook your own chickpeas for this recipe if you aren’t into the idea of chickpeas from a can. I have found that there are some great low sodium canned options, (like Goya!) and I use this short cut.
- 1 15 oz can chick peas, rinsed and drained
- 1/3 c tahini
- 2 cloves garlic, peeled
- 3 T extra virgin olive oil
- 3 T lemon juice
- 2 t salt
- water, if needed
optional toppings or add ins
- sesame seeds
- roasted red peppers
- freshly chopped parsley
Combine chickpeas, tahini, garlic, extra virgin olive oil, lemon juice, and salt in food processor or a blender. If the hummus seems too thick, drizzle water in, 2 Tbsp at a time if needed.
Store in an airtight container in the refrigerator for up to a week.
tools I used: