Ready for a fast 5 minute hummus recipe?! For a long time, I didn’t think I could make my own hummus. After many failed attempts of gritty, flavorless hummus, I gave up. However, with energy this month, I decided it was high time to try a homemade hummus recipe again. This time it was a win.
I was motivated to find the right recipe since the kids go through a lot of hummus. Those little plastic tubs from the store can be licked clean at one sitting between the three of them. Although they prefer it with whole wheat pita bread, we often serve it with veggies at snack time. I’m all for anything that provides encouragement for more vegetables in their tummies.
Our latest creation comes out smooth and yummy. The biggest difference in the texture is probably due to using a Blendtec blender. We have been so happy with ours and it’s at least two years old now. (Although I would love a quieter one!) The hummus came out quite smooth. If you don’t have a high speed blender, a food processor can work almost as well.
This recipe is for a basic lemon and garlic hummus. You can create variety with this recipe by adding in more garlic to make it spicier, roasted red peppers, beets or chives to start. Create your own version and have fun playing around with it. The recipe makes over 4 cups so you could also take half out and then add some extra ingredients to give yourself two different flavors to choose from. Store it in an airtight container and put a layer of plastic wrap over the top to keep it the freshest.
Enjoy. {recipe adapted from Oh She Glows cookbook}
Ingredients
- two 15 ounce cans of chickpeas drained
- 10 tablespoons of olive oil
- juice of 2 lemons
- 3 tablespoons water
- 2 tablespoons tahini
- 2 cloves of garlic peeled
- 2 teaspoons ground cumin
- salt and pepper to taste
Instructions
- Add all ingredients to a blender or food processor and blend until desired texture is reached.
- Store in an airtight container in the refrigerator for up to one week.
Notes
