Ingredients
15.5 - ounce can chickpeas, drained
2 cloves garlic, peeled
2 tbsp tahini (sesame seed paste)
Juice of 1 large lemon
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Directions
Variations
Red Pepper Hummus—add 1/2 cup of roasted red peppers
Sriracha Hummus—add 2 tablespoons of Sriracha sauce
Beetroot Hummus—add 1 roasted beet
Bean Hummus—replace all or a portion of chickpeas with an equal amount of black, white, or cannellini beans
Lentil Hummus—replace half the chickpeas with an equal amount of cooked yellow or red lentils
Fresh Herb Hummus—add 1 cup of fresh herbs (basil, parsley, cilantro, dill, etc.)
Lime Hummus—replace lemon juice with lime juice
Directions
Add all ingredients to the bowl of a food processor. Cover and blend until smooth, stopping to scrape sides with a plastic spatula as needed.
Taste and adjust seasoning as needed. Add a little more lemon juice, oil, or water if hummus is too thick.
*Photo shows Fresh herb and beetroot hummus.
Recipe Note
WHIP THIS UP WHEN…
From basic, to beetroot, to Sriracha or bean, hummus can be tweaked with any flavor you please.
DON’T FORGET…
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