Hummus is a staple in our house especially now that a certain little one has discovered it’s goodness as well. It’s a healthier alternative as a spread for sandwiches or wraps, and it can be used as a dip for crackers, pita or veggies.
As much as we love the store bought version I wanted to try my hand at making this healthy snack at home. It is quick, easy, and requires the simplest of ingredients you probably already have on hand.
It’s a versatile dish allowing you to substitute other ingredients based on your taste preference or making use of what you already have in your pantry. You can swap out garbanzo beans for black beans, cannellini beans, or edamame, or add in roasted red peppers, pine nuts, olives or hot sauce to give it a little kick.
I know that many traditional hummus recipes use tahini but I wanted to keep this recipe simple and affordable, making use of ingredients that most people will already have on hand. Even though I chose to forgo the tahini this recipe still produces incredible flavor and texture.
It will keep in the refrigerator up to one week in an air tight container.
- 1 (15oz.) can garbanzo beans
- ¼ cup liquid from can
- 2 tablespoons olive oil
- Juice from 1 lemon
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- For the topping:
- Sprinkle with paprika and dried parsley and drizzle with olive oil
- In a small bowl combine lemon juice, garlic, salt and olive oil.
- Place drained garbanzo beans in food processor, reserving ¼ cup liquid. Pour reserved liquid and lemon mixture into food processor. Pulse until smooth and thick. Taste and adjust spices as needed.
- Pour mixture into a serving dish and top with paprika, parsley and a drizzle of olive oil.