Homemade hummus is a bold investment. A jar of tahini isn’t cheap, a ~15 oz. jar is around $6. BUT once you’ve invested in that jar, hummus is just a few small steps away! (You can get +15 servings of hummus for one jar of tahini) Overall you can save if you home make your hummus. Plus if you’re like me and Mike, you don’t like/always want the same flavors. So homemaking hummus let’s you control the amount you make. No more wasting hummus or eats flavors you don’t love!
Fun Fact: Lebanon currently holds the world record for largest plate of hummus, according to local media, Lebanese chefs used 8 tons of boiled hummus, 2 tons of tahini, 2 tons of lemon juice and 154 lbs of olive oil in the dish.
What you’ll need:
15 oz can of chickpeas (garbanzo beans)
2 tbsp tahini
2 cloves of garlic
Juice of one lemon
2 tbps olive oil
1 tsp salt
4 tsps of hot sauce
1/2 tsp of cumin
Paprika to sprinkle on top
What to do:
1. Drain and rinse chickpeas
Don’t forget to hold onto the juice (aquafaba) to make vegan fluff or meringues!
2. Add all ingredients to a food processor or blender
Except the paprika. Minimal chopping involved here, just skin the garlic (yay!)
3. Blend everything together
Toss it in the microwave for 45 seconds before eating for a super warm and yummy hummus snack. Sprinkle with paprika and drizzle with olive oil before enjoying.
Cover and store in fridge for up to a week