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Hummus is one of those dips that can be so versatile yet so simple. It’s the perfect appetizer to serve if you’re unsure of dietary restrictions/preferences as it does not contain common allergens and it’s 100% plant-based.
If you have never tried making your own hummus, I encourage you to give it a shot. It’s a lot easier than you think (and not to mention way cheaper) and it gives you the ability to be creative and adjust the ingredients to your preference.
I adapted this recipe from my Oh She Glows Every Day Cookbook. All of the ingredients are very similar (as are with most hummus recipes) but I’ve made small changes to the proportions to reflect my personal preference. Both of Angela Liddon’s Oh She Glows cookbooks are my go-to cookbooks for quick and easy plant-based meals that always taste amazing. I love her books and her blog, which was a huge inspiration to me. Reading her story is part of the reason I decide to start my own blog!
Well, since this is a “super simple” hummus recipe I will get straight to it. Hope you enjoy 🙂
- 1 small clove of garlic
- 1 (14 oz) can of chickpeas drained and rinsed
- 1/4 cup of fresh lemon juice or juice from 1 large lemon*
- 1 tbsp of tahini
- 1/4 cup high quality olive oil**
- 1 tsp of sea salt
- 1/2 tsp fresh ground pepper
- paprika for garnishing
- Mince the garlic in the food processor
- Add chickpeas, tahini and lemon juice and process on high until combined.
- Add the olive oil with the motor running until hummus is smooth.
- Add salt to pepper and process for a few more seconds. Taste and adjust seasoning if necessary.
- Scoop hummus into serving dish and sprinkle with paprika. Serve immediately or store in the refrigerator for up to 1 week.
- *I am big a fan of the lemony taste in hummus. If you are not, I recommend you start by only adding the juice from 1/2 a large lemon and adjust it to your preference.
- **High quality olive oil is not necessary, but will enhance the flavour of your hummus. You can also add avocado oil or any other light-tasting oil you have on hand. If you are worried about the amount of oil is in this recipe, you definitely don't need to add all of it! Add it slowly and stop when the hummus gets to the consistency of your liking. Alternatively, you could add half water, half oil.