Hummus is something we always have on hand in our house. For years we would buy the store-bought version, but as soon as I started experimenting with homemade hummus we haven’t turned back. By making it yourself, you can cut down on cost, control the ingredients, and experiment with fun flavor combinations!
Hummus makes a perfect snack paired with some vegetables or pita bread. It is also great spread onto sandwiches and wraps or incorporated into salads. The chickpeas provide some plant-based protein and fiber which make them a healthy addition to any meal or snack. This is a pretty basic hummus recipe but sometimes it’s nice to just keep things simple and not mess with a classic. More of my favorite hummus recipes to come!
- 2 cups chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic, peeled
- Juice of 2 lemons
- 1 Tablespoon cumin
- ¼ teaspoon cayenne pepper
- Fresh ground black pepper
- ¼ cup olive oil
- For serving:
- Fresh parsley, chopped
- In a food processor, add chickpeas, tahini, garlic, lemon juice, cumin, cayenne pepper, several pinches of salt, and some fresh ground black pepper.
- Turn on the food processor and and slowly pour about ¼ cup of olive oil in a steady stream until the hummus is blended nicely. You may need to add a little more or less olive oil to get the desired consistency. Taste and adjust flavors to your liking.
- To serve, place in a bowl and sprinkle with paprika and fresh parsley.