Homemade Hummus
Servings: 4
With this recipe on hand, you'll never need store-bought hummus again! Along with iron-rich chickpeas, we've included loads of fresh, vibrant herbs to add extra vitamins, minerals to this herb hummus.
Equipment
Ingredients
- 1 15-oz can chickpeas drained and rinsed
- 3 garlic cloves
- 3 tbsp lemon juiced
- ½ cup extra-virgin olive oil plus more for drizzling
- 2-4 tbsp tahini to taste
- ½ tsp sea salt
- 1 tsp cumin ground
- ⅛ tsp smoked paprika
- everything bagel sprinkle optional
- fresh vegetables of your choice: carrots, bell peppers, radishes, celery, broccoli, cauliflower, etc.
Instructions
- Place chickpeas into a food processor or blender then pulse to chop.
- Add the remaining ingredients and process or blend until smooth. Scrape down the sides as needed.
- Transfer to a bowl, drizzle with a little olive oil and sprinkle with everything bagel seasoning
Notes
Variations:
- Roasted red pepper- add 1/2 roasted red pepper (jarred or fresh), 1 tsp chili powder, and 1 tsp paprika in step 2.
- Pesto- add 1/4 cup pesto in step 2.
- Artichoke and spinach- add 1/4 cup marinated artichoke hearts, drained, and 1/4 cup spinach in step 2.
- Sun-dried Tomato- add 1/2 cup softened sun-dried tomatoes plus 1 tsp dried basil in step 2.
- Tahini can be a little bitter or strongly flavored. Start with 2 tbsps and add more to taste.
- Freeze hummus in 1/4 or 1/2 cup portions and take out + thaw a bit before enjoying.
- Swap tahini with a nut or seed butter of your choice. Note that this will change the flavor/consistency slightly depending on what you use.
Nutrition
Calories: 291kcal, Carbohydrates: 3g, Protein: 2g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Sodium: 295mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g, Vitamin A: 17IU, Vitamin C: 6mg, Calcium: 21mg, Iron: 1mg