About the Recipe
I'll be honest - I never thought I'd be the person raving about homemade hummus. But then I caught a segment on the Today show about finding easy ways to add more protein and veggies into your diet, and something clicked. Why not make my own?
Turns out, homemade hummus is a total game-changer. It's creamier, fresher, and so much more flavorful than anything you'll find at the store. I made my first batch for Super Bowl Sunday, and it was a hit! But here's the thing - you don't need a big occasion to justify making this. It's perfect for meal prep, afternoon snacking, or those moments when you need something healthy but satisfying.
What I love most about this recipe is how versatile it is. Start with the classic version - light, lemony, with just the right amount of garlic - and it's already delicious. But if you want to mix things up, you can blend in roasted red peppers for a smoky-sweet variation, or go wild with a pesto version that's like an Italian-Greek fusion party in a bowl. Honestly, I think even my sister (who's not a bean lover) would be won over by this hummus.
Whether you're looking to boost your protein intake, need a crowd-pleasing appetizer, or just want a healthier snack option that actually tastes amazing, this recipe has you covered. Serve it with fresh veggies, pita chips, crackers, or use it as a sandwich spread - the possibilities are endless.
Trust me on this one: once you make hummus at home, you'll never go back to the store-bought stuff.
Ingredients
2 cloves garlic, minced
1/2 lemon, juiced
1 cup tahini
1 tsp. cumin
1/2 tsp. smoked paprika
1 Tbs. salt
1/2 - 1 cup water
1 (15.5 oz.) can chickpeas, drained and rinsed
2-3 Tbs. EVOO
Additional paprika, cumin and parsley to sprinkle on top
Dippers: Toasted pita or pita chips, fresh vegetables like carrot sticks, cucumber slices, and snap peas.
Instructions
In a food processor, blend together garlic, lemon juice, tahini, cumin, paprika, and salt until thoroughly combined.
Stream in water while machine is on. Process until mixture is smooth and creamy.
Add chickpeas and process until beans are completely processed and mixture is smooth.
Transfer the mixture into a sealable bowl and drizzle extra virgin olive oil over the top until the entire surface is covered, which helps prevent the mixture from drying out. Sprinkle with paprika, cumin, and parsley.
Refrigerate for a minimum of two hours before serving to improve the flavor!
Serve with toasted pita and fresh vegetables to dip!
Notes
Enhance the flavor - If you love roasted red pepper hummus, include 2-3 slices of jarred roasted red peppers while processing the mixture. If you prefer a stronger garlic taste, add a few more cloves. For an Italian-Greek fusion, mix in 1-2 tablespoons of pesto!
Alternative serving suggestions - Use as a sandwich spread instead of mayo or mustard, stuff into mini bell peppers and top with cubed Roma tomatoes, or mix with lemon juice and olive oil for a delicious salad dressing!