What’s for Dinner: Hummus

I love Hummus, and have been wanting to make my own for a long time now. For some reason, it seemed like a daunting task.

In a bind, and having a hard time figuring out what to make, I made this as an appetizer for the Superbowl this year, alongside my Blackberry Crumble Bars.

It couldn’t be easier to make, and it’s so quick too! Literally, just a few minutes. Healthy, delicious, and easy to transport.

What you need:

• 2 (15.5-ounce) cans of chickpeas, rinsed and drained
• 2 garlic cloves, crushed
• 1/2 cup of water
• 1/4 cup of tahini (sesame seed puree)
• 3 tablespoons of fresh lemon juice
• 2 tablespoons of  extra-virgin olive oil
• 3/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• Red pepper flakes, optional
• Paprika, optional

How to put it together:

1. Place your chick peas and garlic in a food processor; pulse 5 times or until chopped. Add in 1/2 cup of water and the rest of your ingredients [minus the optional red pepper flakes and paprika… that comes in later!]
2. Pulse until the mixture is smooth, scraping down the sides of your food processor as it is needed.

How easy is that?!

Optional: I sprinkled mine with red pepper flakes and paprika on top, and then drizzled a little more olive oil on top for presentation purposes.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.