Once you see how easy it is to whip out a batch of hummus, you’ll find it hard to ever pay $2.99 again for an eight ounce container. This recipe makes about 16 ounces of hummus for about half the price of 8 ounces. Good deal! And you add your own oil and leave off any preservatives, so it’s an all-around more wholesome alternative. Pair it with a platter of cut veggies and you have an excellent contribution to parties and potlucks! It’s also a handy meal-on-the-go. And kids love it!
15 oz. can chickpeas (drained)* 1-2 cloves garlic
1/2 tsp. sea salt juice of 1 lemon (1/4 cup)
1/8 tsp. ground cumin 2-3 Tbsp. tahini
1 tsp. olive oil
Puree all ingredients in a food processor until smooth, adding some water or liquid from the canned beans if too thick. Before serving, drizzle with olive oil and sprinkle with paprika.
* or 2 cups cooked chickpeas/garbanzo beans
Optional: The amount of lemon juice, garlic, tahini and salt can be adjusted to your taste.
Serve with cut veggies and/or tortilla chips.
Crackers and flatbreads also go great with this dip.