- 2 cups garbonzo beans, drained
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- paprika to taste
- Place all ingredients into a food processor and blend until smooth.
What is hummus? It’s a Middle Eastern dip that’s become super common in the States over the past decade. If you walk by the refrigerated section at your local supermarket, you’ll find a myriad of brands and flavors of the stuff being sold — sometimes at exorbitant prices. But did you know that it’s incredibly simple to make your own?
This hummus recipe isn’t flashy. It doesn’t have a long name or fancy ingredients. What it does have is a ton of flavor that’s foolproof to make. Once you try this hummus, you’ll wonder why you ever spent money buying it pre-made.
Start by draining and rinsing the garbanzo beans, aka nutrition-rich chickpeas. You might find them sold as their alter ego, chickpeas. Not only are they tasty, but they also add a ton of healthy benefits, like fiber and protein.
Next, place all the ingredients into a food processor and blend until you’ve reached the desired consistency. If necessary, add a bit more benefit-loaded olive oil to keep the hummus smooth and creamy.
I love serving this hummus with raw veggies or gluten-free crackers. It also makes a tasty spread for wraps or sandwiches. But if you eat it with a spoon on its own — well, that’s OK, too!
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