Easy Homemade Hummus
I love greek food and when eating out isn’t an option this homemade hummus hits the spot! I love serving it with lots of fresh veggies for dipping. Freshly sliced carrots and cucumbers are my personal favorite. The wonderful thing about this recipe is that you can add in different ingredients to switch up the flavor of the humus if desired! I love adding in fresh cilantro and substituting the lemon juice in the recipe with lime for something new.
Out family typically stays away from legumes, however every once in a while we like to enjoy some hummus made with garbanzo beans. One alternative to consider if you are avoiding legumes is to try out a cauliflower hummus, I like this recipe HERE by Downshiftology. You could also try making some homemade baba ghanoush, which is made with eggplant. I love this recipe HERE. These are both very similar to regular hummus and great paleo options!
There is a trick to getting your hummus extra smooth and creamy, it can be a bit tedious, so if you don’t have the time you can always skip this step. Garbanzo beans have a thin layer of skin on them that slips off very easily when you slide your fingers across the surface. Removing this layer of skin helps the texture of the hummus to come out extra smooth!
1 - 15 ounce can garbanzo beans, rinsed with skins removed
1/4 cup tahini
2 tablespoons extra virgin olive oil, plus extra for garnish
2 tablespoons fresh lemon juice
1 teaspoon cumin
2 garlic cloves
1 teaspoon salt
2-4 tablespoons water
parsley and paprika for garnish (optional)
In a food processor combine the tahini, olive oil, lemon juice, cumin, garlic, and salt. Pulse until well combined. Add in the garbanzo beans and blend until smooth, about 2-3 minutes. While blending add in 2-4 tablespoons of water, one at a time until the hummus reaches the right consistency. Spoon onto a plate and garnish with a drizzle of olive oil, sprinkle of paprika, and some chopped parsley. Serve with fresh veggies, crackers, or pita chips!