Generally speaking, I love hummus. But it can be hard to find a good store-bought version — many hummus products I’ve tried from the grocery store are either too watery, too lemony, or just kinda weird.
So when I’m craving hummus, I typically make my own. And it’s surprisingly quick and easy to make!
My favorite way to eat hummus is with whole grain pita, but it can make a great addition to all sorts of dishes, from rice bowls to sandwiches.
A creamy, delicious dip for pita and veggies.
- 1 can chickpeas (= garbanzo beans) (drained and rinsed)
- 1/2 cup tahini
- 1 garlic clove
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- salt, to taste
Blend all ingredients except olive oil in a food processor until smooth. Add water, if needed, to reach desired consistency. Stir in olive oil.
Serve with whole grain pita, carrots, celery, and/or bell peppers.
The ingredient amounts listed above are my preferred ratios. But I encourage you to tweak things to suit your own preferences! Like your hummus a bit more lemony? Add more lemon juice. Prefer less tahini? Simply cut that back. The variations are endless.