It’s difficult to get my family to eat their veggies all the time, but making a simple hummus dip and keeping it readily available makes my life a bit easier.
For years I purchased the hummus from the grocery store, it’s convenient and delicious, but my daughter and husband both of different brands they prefer and cannot agree on.
To solve this issue we decided to try out hand at making our own hummus.
I’m sure lots of people have no problem soaking the chickpeas, boiling and removing the skin; we do that too. However, I do prefer keeping canned chickpeas on hand whipping up hummus in minutes.
You’ll notice this recipes is tahini-less, that’s because it’s something I don’t always have on hand, while the rest of the ingredients are always plentiful in my home.
- 2 c. chickpeas, drained well-cooked or canned
- ¼ cup olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Be sure the skin is removed from the chickpeas
- Combine all ingredients together in a food processor
- Blend until smooth