of two lemons

If someone had told me a few years ago that someday I’d routinely be making my own hummus, I would have laughed at the absurdity. Well, never say never. These days, I make it on a regular basis – maybe once every two or three weeks as part of meal prep.

I used to believe that making hummus would be difficult and time consuming, and I didn’t see any need to make my own when I could simply buy it at the store.  I was motivated to finally try making my own when I got tired of paying SO much for those tiny little tubs of hummus at the supermarket (have you seen the price lately??). Also, as I began to read nutrition labels a bit more closely, I realized that many hummus brands contain poor quality, inflammatory, highly refined oils.

When I make my own hummus, I’m not only saving a bit of money, I’m also able ensure that it doesn’t contain those icky inflammatory oils. And the best part? I was pleasantly surprised to learn that making hummus is ridiculously easy! Seriously, if you know how to turn on your food processor, you can make hummus.

Hummus is a great addition to a bowl meal.

Hummus is super versatile, which is a nice bonus when you’ve actually taken the time to make it yourself. We enjoy it as a dip with veggies for a snack, in a mediterranean bowl meal, added to a salad or wrap, or even thinned with red wine vinegar to make a creamy dressing. It’s also delicious spread it on roasted eggplant slices, for a hearty snack or a side to round out your meal. It’s a meal prep staple in our house.

Give it a try in your meal prep this week! I swear it will make your life easier as you pack lunches and throw together meals.?

An easy, well-rounded snack: hummus and veggies.

Great as a spread on roasted eggplant slices with greens.

Print Recipe

5-minute Hummus

Course

Appetizers, Snacks

Cuisine

Mediterranean

Servings

Ingredients

• 2 14-15oz. cans chickpeas, drained and rinsed (or, if cooking your own chickpeas, 3 1/2 cups cooked chickpeas)
• 2 cloves garlic
• 2/3 cup tahini
• juice of two lemons
• 2 ounces water (Add more if hummus is too thick for your liking. Different batches of chickpeas have varying water content, which can slightly affect how much water you'll need.)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• dash of cumin

Course Appetizers, Snacks Cuisine Mediterranean Servings Ingredients 2 14-15oz. cans chickpeas, drained and rinsed (or, if cooking your own chickpeas, 3 1/2 cups cooked chickpeas) 2 cloves garlic 2/3 cup tahini juice of two lemons 2 ounces water (Add more if hummus is too thick for your liking. Different batches of chickpeas have varying water content, which can slightly affect how much water you'll need.) 1 tablespoon extra virgin olive oil 1 teaspoon salt dash of cumin

Instructions

1. Add all ingredients except water to a food processor, and blend until almost completely smooth.
2. Add water as processor is running, and blend until completely smooth.