A super easy, healthy and gluten free dip! Hummus is a nutritious appetizer or snack that is perfect to make at home. I can’t believe I’ve been paying so much over the years for this when it’s so quick and easy to make (and did I mention CHEAP?).
Hummus is one item at the store that is super expensive. A small tub can run you about $5, which seems ridiculous to me! Especially, since I go through hummus like water. I eat it with fresh veggies, pita chips, or spread it on sandwiches.
When I first decided to attempt in making my own hummus, I read that the main ingredient (besides chicpeas) was tahini. Tahini is a paste made from ground, hulled sesame seeds. Don’t get me wrong, a jar of tahini can be pretty pricey as well. But because you only use a tablespoon or so in a recipe, it can last you a long time.
One day, I ran out of tahini and still decided to make hummus without it. What I discovered was that I really couldn’t tell the difference. This suprised me, since tahini on its own has a very strong taste, but once blended into a mush of chicpeas and seasoning you don’t really notice it. From there on out, I decided there is no need to spend the extra money for the tahini. I stick to my easy CHEAP recipe that will have your friends and family devouring the entire bowl.
- 3 15.5oz cans of chicpeas, drain 2 cans only
- 2/3 cup olive oil
- 1 Tbsp minced garlic
- 2 Tbsp paprika
- 2 Tbsp cumin
- 1 Tbsp lemon juice
- salt and pepper to taste
- ground cayenne pepper to taste
- Drain two of the chicpea cans, leaving the juice in one.
- Pour all three cans into a food processor.
- Pulse for a few seconds to break down the chicpeas.
- Add all of the dry ingredients and pulse food processor.
- As the food processor is running, slowly add the olive oil and lemon juice until consistency is smooth.
- All ingredients can be altered based on your taste preference. Add more cayenne if you like it spicy, or add more olive oil if you would like to more creamy.