I’m married to an Israeli, so we always have hummus in the fridge. 🙂 I love to make homemade, since the ones at the store can be full of preservatives and such. This recipe is super easy. It’s perfect for a light dinner with fresh veggies on the side for dipping. Hummus can also be used as a sandwich spread, on a pizza crust (instead of tomato sauce) with veggies, served on top of grilled portobello mushrooms, used in place of mayo in deviled eggs, a bed for sauteed mushrooms, and you can also make salad dressing with it. Enjoy!
15 ounce can organic garbanzo/chickpeas
1⁄4 cup freshly squeezed lemon juice
2 heaping tablespoons organic Tahini (sesame seed paste)
1 small clove garlic (skin removed)
3 tablespoons Extra Virgin Olive Oil (plus extra for garnish)
1⁄2 tsp Himalayan Pink Salt
Sweet Paprika for garnish
1. Drain and rinse garbanzo beans in colander under cold water. Set aside. (make sure all water has drained completely)
2. In a food processor blend all ingredients except paprika.
3. Process for 3 minutes.
4. Scrape sides of bowl with spatula.
5. Process for an additional 3 to 5 minutes.
6. At this point check for smoothness. If it’s still a bit grainy continue to process until smooth.
7. Remove from food processor.
8. Place in bowl, and top with a splash of olive oil and a pinch of Paprika.
13. Serve with pita, pita chips, cucumbers, red peppers – or fresh veggies of your choice.
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂