Hummus is a great high protein snack or topping on salads. It is easy to prepare and requires a blender to make. This simple hummus uses 7 simple pantry staple ingredients. It is vegan, nut free, and gluten free, and ready in 10 minutes!
To make this recipe:
- Chickpeas: the star ingredient of hummus and a great source of protein! Remember to save the aquafaba when you drain the chickpeas.
- Garlic
- Cumin
- Tahini: an essential ingredient to any hummus and is made from sesame seeds
- Lemon Juice
- Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
- Salt
Tips:
- Enjoy your hummus with crackers or sliced vegetables like carrots or cucumbers
- Top salads with a scoop of this to add additional protein
- Add on top of toasts with some roasted tomatoes and my 5 seeds mix
- Add a second garlic clove to make your hummus extra garlicky
- If you want your hummus to be more liquidy, then add an additional tablespoon of water and blend. Continue to do this until it’s at the consistency you like!
- For a variety, you can roast a head of garlic and use roasted garlic cloves instead of a raw one
Storage:
- Store in an airtight container in your fridge for up to 5 days!
Other hummus recipes to check out:
Classic Homemade Hummus
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1 15oz can chickpeas, rinsed and dried
- 2-4 tbsp aquafaba (chickpea water) or water to get right thickness
- 1 clove garlic
- 1/2 tsp cumin
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Open and drain chickpeas and save the aquafaba (chickpea water).
- Add all of the ingredients into a blender and blend until smooth.
- Enjoy with veggies, crackers, or on a salad!
Did you make this recipe?Tag @girlswhoeat!
