I’ve been going through a massive chickpea phase lately, and this hummus is no exception! Personally, I find myself reading into every single label in the grocery stores, and only a few weeks ago did I realize that packaged hummus has so many unnecessary ingredients. So, like the good food blogger I am (you’re welcome), I decided to make my own! And don’t worry, this recipe is the opposite of easy peasy lemon squeeeeeezy, baby!
It’s vegan, gluten/dairy free, has 4 main ingredients, and in my completely unbiased opinion, is better than store-bought! Also, my Lebanese boyfriend, whose mother makes the creamiest hummus I’ve ever had, approved of this recipe. So if you don’t quite trust me yet as a recipe developer, maybe that’ll give you the extra push you need to try this baby out. In case you’re wondering why this hummus recipe doesn’t have tahini, it’s simple! I don’t like tahini. Lol. I’ve never been a sesame gal, but the olive oil helps keep the consistency nice and smooth!
2 cans chickpeas
2 garlic cloves
1 Tbsp olive oil
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1/2 tsp chili flakes (optional)
1. Start by rinsing your chickpeas
2. Remove shells from chickpeas – I usually just pinch two of my fingers together on the surface, it helps to get that outer skin off in one piece! (It’s tedious, but worth it – makes the texture of the hummus 100x better)
3. Toss 1 can of chickpeas, 2 cloves of garlic, and olive oil into a food processor and blend
4. Once that mixture is pureed, add the rest of the chickpeas, the lemon juice, and spices and blend again
5. Depending on how dry your chickpeas are, you may need to add more olive oil. Add teaspoon by teaspoon until the hummus is smooth
6. If you’re a spicy hummus kinda gal/guy, toss in some chili flakes!
7. Chill before serving, top with olive oil + red pepper flakes, and enjoy!