Hummus
Prep
10 mins
Cook Time
Servings
10-14
Is there a person in the world who doesn't love hummus? Creamy, satisfyingly delicious hummus. How can anyone love this?!
Hummus is an everyday snack item in our home. I send it to school with my son for his lunches to use as a dip for his veggies. I use it as a spread on sandwiches and wraps, and also add it to my mediteranean salad bowls... Hummus is a simple and delicious way to bump up some extra protein to any meal.
For this recipe you can soak and cook your own chickpeas (I recommend) or you can use canned chickpeas.
This hummus can be stored in the fridge for 4-5 days in an airtight container.
Happy dipping!
XO,
Bobbielee
Ingredients
- 1/2-2/3 cup dried chickpeas (soaked and cooked =1 1/2 cups cooked)
- 1/2 tsp paprika
- 1/4 cup tahini
- 1/8 cup pine nuts (or hemp seeds)
- 1 lemon, juiced
- 2-3 cloves garlic (love garlic = 3 clove)
- 2 tbsp olive oil
- salt to taste (I use sea salt)
Directions
Place all ingredients into a food processor or high powered blender (start with just 1 1/2 cups of the cooked chickpeas) and blend until smooth. Stop occasionally and scrape down the sides.
If you need a more creamy consistency, add 1 tbsp of tahini at a time until desired consistency is reached (max 3 tbsp extra). Taste and adjust salt and spices as need.
Plate the hummus, garnish, and serve!
Share the love
#dairy-free
#mediterranean
#plantbased
#salads
#sides
#snack
#vegan
#vegetarian
#hummus
#chickpeas
#dip
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