Raise your hand if you love hummus!
I go through hummus so fast in the summer that I would go broke if I continue to buy the $4 tubs that I love so much at the grocery store. So I have resigned myself to making my own and let me tell you.
It. Is. So. Much. Better.
Now, if you are a crazy person like me, you enjoy sitting there and peeling those little skins off of each garbanzo bean. I find it totally therapeutic and satisfying. But I totally get that most people have zero desire to do that! I think the texture is out of this world when you do peel your beans BUT I wrote this recipe for all you normal people that don’t have the time to sit around and do that! The texture is still amazing and creamy, you aren’t missing anything.
But if you are as OCD as I am, you can totally peel those little skins off before pureeing!
Anyway, I make this hummus nearly once a week. It is creamy, lemony, garlicky, just the tiniest bit spicy and it’s incredible! I spread it on my avocado toast, add it to sandwiches, dip veggies and crackers in it and sometimes I just eat it straight with a spoon.
Did I really just admit that?
Don’t judge me until you try it yourself!
What is your favorite way to eat hummus?
Creamy Lemon Garlic Hummus
- 1 14 ounce can garbanzo beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup water
- 1/2 cup olive oil
Add all ingredients except for the olive oil into the body of a food processor. Pulse about 10 times until just combined.
With the food processor running, slowly drizzle in olive oil and continue pureeing until creamy, 1-2 minutes. If needed, add more water, 1 tablespoon at a time until you reach desired consistency.