I had such a busy week and despite my head spinning it’s important for me that I always set aside time to meal prep some of my favourite dips, hummus being one of them. I love this paired with fresh apples, veggies or spread on crackers. I think this is a great addition to a body reset. Chickpeas are packed with nutrients as a rich source of protein, minerals and fiber. It’s such a wonderful diverse meat replacement in many vegetarian meals and one of my pantry staples.
Typically, hummus is made using olive oil but yours truly rain out, so I used grapeseed oil but sub the grapeseed oil with olive oil if you have. In this batch I used 1 19 ounce can of chickpeas and I added oven roasted garlic that I made previously and topped it with dried parsley and a sprinkle of paprika for a subtle mild oomph. Make this with less than 10 ingredients, and you will not buy store bought when you see how easy this is.
Homemade Hummus in 10 minutes
Preparation: 10 minutes
Yields: Approximately 4 cups
1 can of chickpeas (garbanzo beans)
1/3 cup the liquid from chickpeas can
1/3 cup tahini
juice of 1 lemon
2 tablespoons grapeseed oil
1 tablespoon roasted garlic
1/4 teaspoon salt (or to taste)
1/2 teaspoon paprika (garnish)
1/2 teaspoon dried parsley (garnish)
1. In a food processor, combine all the ingredients except the paprika and parsley, adding the liquid from the chickpeas can starting with the 1/3 cup and adding more little by little as needed until it reaches a creamy smooth texture.
2. Sprinkle with paprika, parsley and drizzle with grapeseed oil and serve.
Told you, hummus in under 10 minutes! Be fancy and playful with it. Roast some red bell peppers, add chilli flakes for a kick or load it with fresh or roasted garlic to create your own favorite. Don’t forget sharing is caring so let me know what your blend is, because you know I like to eat.