Easiest Hummus (Better than the store, too!)

This is a classic hummus recipe—so easy to make and way better than store-bought!

I’ve had this recipe for years, but I can’t remember where I originally found it. I’ve made it so often that I just wing it now. But John asked me to blog it so our girls will know how I make it.

I sometimes add 2~3 tbsp of sun-dried tomatoes or roasted red bell pepper, and they taste amazing. This hummus recipe, along with my butternut hummus, are my go-tos. It literally takes only a few minutes to make—and it’s totally worth it! I haven’t bought hummus in years!

Make about 2C

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Ingredients

• 1 14-oz chickpea or garbanzo, rinsed and drained

• 1/4C tahini (we like tahini flavor, so I tend to add ‘1/4 heaping cup’.)

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 garlic clove, cut in half or quarter

• 1 tsp cumin

• 1/2 tsp sea salt

• cold water - to adjust the consistency as needed

• olive oil for garnish

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Instructions

1. Place all the ingredients in a food processor, except for the water and olive oil for garnish. Pulse for about 30 seconds, or until smooth and creamy. Gradually add cold water, 1 tbsp at a time, through the top of the food processor until you reach the desired consistency. (Note: I usually add 2–3 tbsps.) Taste and adjust the seasoning to your liking!

   

2. Transfer to a serving bowl and drizzle generously with olive oil.

   

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