Quick and Easy Hummus
My kids love hummus, and I love that it’s a really nutritious spread that I can whip up in 5 minutes flat. We eat hummus as a snack with veggies, spread on toast for breakfast, smoothed into sandwiches for lunch, and served along with other dips in a mezze spread.
And while hummus is widely available in grocery stores, I prefer to make my own for a few reasons. First, not all hummus products are created equal. Some are not that tasty, and some have additives I’d rather avoid. Second, organic garbanzo beans and tahini are very reasonably priced, so I can make an organic hummus for cheaper than I can buy one at the store. The third reason I prefer making hummus from scratch is because the ingredients are really pantry friendly. I always have the fixings in stock, so I can make a batch whenever the hummus hunger hits. Finally, and best of all, hummus is easy to make and a fun food for kids to assist with in the kitchen.
Quick & Easy Hummus:
Equipment:
Food processor
Ingredients:
1 14oz. can garbanzo beans, drained & rinsed
1 clove garlic, minced or pressed
1/2 tsp kosher salt
1/2 tsp. ground cumin
1/4 tsp smoked Spanish paprika + more for sprinkling
Juice of 1 lemon
2 TBS. tahini
1-2 TBS. olive oil + more for drizzling
1/4 cup water + more as needed
Fresh ground black pepper to taste
Bread, vegetables, crackers, etc. for dipping
Method:
Combine all ingredients in the food processor. Process for 1-2 minutes until smooth. Scrape down the sides, taste, and add additional seasoning and water 1 TBS. at a time until your hummus has reached your desired consistency.
Remove from the processor, pour into a dish, sprinkle with paprika, and drizzle with olive oil. Serve immediately or store covered in the refrigerator for up to 5 days.
