Hummus is a popular Middle Eastern dip and spread. The heart of every hummus recipe is chickpeas (also known as garbanzo beans) and tahini (which is essentially ground sesame seeds). It is a great, healthy, low carb, plant-based protein filled snack. This homemade hummus recipe is SO easy, you’ll never go back to store bought. The best part is you can customize this to your liking – for example, you can add edamame for extra protein (see instructions below). Other options include roasted red peppers, jalapeños, cilantro, basil, etc!
Hummus is naturally vegan and so nutritious (packed with vitamins and minerals). Feel free to eat it with raw veggies (bell pepper strips, carrots, celery, broccoli), warm pita bread, whole grain crackers, pita chips, as part of a cheese platter, or sneak it into sandwiches, wraps, and quesadillas.
- 5-6 cloves of fresh garlic (use less if you don’t love garlic!)
- 2 cups fully cooked chickpeas (can use canned; I use fresh by soaking the chickpeas first in warm water for 1-2 hours followed by cooking them in my instant pot for 40 min on high pressure)
- 1/4th cup tahini
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- Optional to add more protein: 1/4th cup fully cooked, shelled edamame + 1/4th cup water
- Optional toppings: olive oil, paprika, chopped cilantro
instructions (makes 6-8 servings for snacking)
- Drop all ingredients listed above into a food processor and blend for 1-2 min.
- Assess thickness – if you would like the hummus to be thinner, add 1-2 tbsp of water. I like to use the water that my chickpeas were soaking in, but you do not have to.
- If you want to add even more protein, add edamame + 1/4th cup water after step #1 and process hummus for 1-2 min until smooth.
- Add optional toppings if desired.