Easy. Quick. Healthy. Vegan.
After learning to make my own hummus, I am embarrassed that I ever used store bought!
This recipe is easy, quick, and cheaper than buying premade. And to top it all off its healthier than most packaged products. Don’t have tahini? Don’t worry. You can make it without.
Just whip it up and refrigerate. You will have fresh hummus all week to use on sandwiches, as a dip or in recipes. Great for parties too! What do you use hummus for?
Ingredients you will need:
- 2 (15 1/2 ounce) cans chickpeas (garbanzo beans) (drained. I don’t remove the skins but if you prefer you can)
- 2 garlic cloves
- 1 tablespoon olive oil
- 1/2 cup roasted red pepper (I don’t recommend the kind in oil. Use the ones packed in water or make your own instead)
- juice of 1/2 lemon
- cumin to taste (start with about 1/2 teaspoon if you’re not sure)
- chili powder to taste (start with about 1/2 teaspoon if you’re not sure)
- 1/4 cup tahini (optional)
- smoked paprika to taste (optional – start with about 1/2 teaspoon if you’re unsure)
In a blender blend chickpeas and olive oil. Add each ingredient one at a time and blend between each until final mix is smooth.
Place in an airtight container and refrigerate.
Yes, it’s that easy!