Veggies & Hummus
This easy-to-make hummus recipe is filled with clean ingredients without the inflammatory oils and fats of supermarket dips. Filled with hormone-balancing nutrients, it's a fantastic way to enjoy veggies and boost your energy naturally!
Servings: 8
Ingredients
- 1 teaspoon small clove garlic crushed
- 2 15-ounce cans of chickpeas drained and rinsed
- 2-3 tablespoons fresh lemon juice depending on desired tang
- 2 tablespoons tahini more or less to taste
- 3 tablespoons extra-virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin optional but recommended
- 1/2 teaspoon fine sea salt or a heaping 1/2 teaspoon of Kosher salt
- 2-3 tablespoons cold water if needed to make the hummus smoother
Options For Garnish:
- paprika (and or parsley) and an extra drizzle of olive oil. Sesame seeds, feta cheese, olives, and/or a sprinkle of fresh herbs also make a great garnish
Instructions
- Add garlic, chickpeas, lemon juice, tahini, and 3 tablespoons of extra-virgin olive oil in the food processor alone and run for about 30-45 seconds, then scrape down the sides.
- Put the lid back on and turn the food processor on, then add up to 3 Tablespoons cold water 1 tablespoon at a time through the top of the food processor while processing until the mixture becomes smooth and desired amount of creamy.
- Optional: At this point, you can also add another tablespoon of extra-virgin olive oil and/or lemon juice (if you like it extra lemony!) to help make it even more creamy.
- Garnish: To serve right away, add your hummus to a small bowl and use the back of a spoon to make a swoosh on top. Sprinkle a few whole chickpeas and about 1-2 tablespoons more of extra-virgin olive oil on top to make it pretty. Add a dash of paprika (not smoked paprika, unless you’re into it) on top for a traditional finish. A big sprinkle of flakey sea salt makes a great garnish, too.
Notes
Homemade hummus will keep in an airtight container for up to 4 days in the refrigerator.