I am beyond lucky because my 22 month old son LOVES hummus, and let’s face it… hummus is packed with healthy ingredients like chickpeas (protein), tahini (calcium), olive oil (healthy fat), lemon juice (vitamin C), etc. It’s especially healthy if you make it yourself. I must admit, I don’t make my own as much as I should… We fly through it so quickly each week that it’s sometimes easier for me to grab a premade one at the store. But in reality, making hummus really isn’t that complicated or time consuming – so I’m making a promise to myself here and now that I will start to utilize recipes such as this one more often – because let’s face it…, it’s just too darn good eating homemade hummus!
(Photo credit by my awesome friend Nicole. You can find her photography on Instagram!)
1/4 cup water
3 tablespoons lemon juice
6 tablespoons tahini
2 tablespoons olive oil
1 15oz can chickpeas, drained and rinsed
1 small garlic clove, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
Pinch of cayenne
2 tablespoons toasted pinenuts
1 scallion, thinly sliced
1.) combine water and lemon juice in a small bowl. Whisk tahini and oil together in a second bowl.
2.) process chickpeas, garlic, paprika, salt and cayenne in food processor until almost fully ground- about 15 seconds. Scrape down sides of bowl if necessary. With machine running, add lemon mixture in steady stream. Wipe down sides of bowl and continue to process for 1 minute. With machine running again, add tahini mixture in steady stream and process until hummus is smooth and creamy – about 15 seconds, scraping down sides of bowl as needed.
3.) transfer hummus to bowl, cover with plastic wrap (or something else if you want to avoid using plastic like me) and let sit at room temp until flavors meld – about 30 mins. Sprinkle with pine nuts and scallions, drizzle with olive oil and serve.
*note: hummus can be refridgeratored for up to 5 days. But make sure to garnish only when serving. Stir a tablespoon of warm water to loosen if necessary before serving)
This recipe was found in the cookbook “Vegan For Everybody.”