This healthy, homemade hummus is super easy and tastes better than anything store-bought.
PREP TIME: 3 mins
TOTAL TIME: 3 mins
COURSE: Appetizer, Snack
CUISINE: Mediterranean, Middle Eastern
SERVINGS: 8 servings
AUTHOR: Lisa Bryan
• 30 oz canned chickpeas (garbanzo beans) drained with liquid reserved (I use two 15oz cans)
• 1/3 cup chickpea liquid or more, as needed
• 1/2 cup tahini
• 1/4 cup olive oil
• 2 lemons juiced
• 2 garlic cloves
• 1 tsp cumin
• 1/2 tsp salt
• olive oil
• fresh parsley
1. Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
2. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
3. Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.
• The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed. It’s actually one of the most common foods I meal prep on a regular basis as it’s so easy.
• Don’t forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
• The Vitamix blender I use is the Vitamix Ascent 3500 – and I love it!
Calories: 332kcal | Carbohydrates: 35g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 419mg | Fiber: 9g | Sugar: 5g | Vitamin A: 0.8% | Vitamin C: 20.1% | Calcium: 8.4% | Iron: 22.8%