I love hummus and eat it constantly. Before I used to buy it in the stores, but I’ve now gotten into the habit of making it myself, since it’s so quick, easy, and a lot more healthy than store bought hummus. A basic chickpea hummus recipe is handy to have and can be used as a dip for veggies and chips, as a spread for sandwiches and wraps, and oh so much more.
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1-2 garlic cloves
- Juice of 1-2 lemons, to taste
- 4 tablespoons Olive Oil
- 1 teaspoon cumin
- ½ teaspoon Himalayan salt, to taste
- ½ teaspoon pepper, to taste
Place all ingredients in food processor (or blender) and blend until desired consistency. Taste for flavour and add anything here that you like (more garlic, salt, cumin, etc). Store in airtight container in refrigerator for up to a week or so.