When it comes to healthy snacks I love hummus not only is it the perfect dip but it’s delicious in sandwiches and wraps and a variety of other recipes.
If you make your hummus from scratch it is approximately ten thousand and two times better it is smoother creamy grocery store hummus tends to get like really thick and viscous.
Still, if you have freshly made hummus, it is like silky soft delicious, and the best thing about hummus is that it is super a budget-friendly and you only need very very few ingredients.
HOW TO MAKE THE BEST EVER HUMMUS RECIPE
let’s dive in. I make this hummus from canned organic chickpeas as it’s faster, but if you’d like to soak fresh chickpeas overnight, that’s fine.
The important thing is to strain the chickpeas and keep the leftover liquid, which is also known as aqua fava, because we’ll use that again.
In a little bit, so add both cans of chickpeas to your blender along with 1/2 a cup of tahini if you’ve never used tahini before it merely’s ground sesame seeds, but it adds that wonderfully creamy and nutty flavor Damas.
After that, you’ll add the juice of 2 fresh lemons, and I just squeezed these through my hands to catch the seeds.
When it comes to adding garlic, I find that two cloves give you your primary hummus flavor but if you’d like a more garlicky hummus, of course, feel free to add more and the great thing is you don’t have to mince the clothes peel them and toss them in the blender.
Next, you’ll add a quarter cup of olive oil, a teaspoon of cumin, and a pinch or two of kosher salt.
Lastly, add some of that reserved aqua fava. I start with a third of a cup, but if you’d like a thinner consistency to feel free to add more.
Then blend it all and use the tamper to push the hummus into the blades just as you would in making a nut butter about 30 seconds later you’ll have super smooth and creamy hummus.
Place a few spoonfuls of the hummus onto a plate and use the back of your spoon to create a little swoosh or well in hummus.
Then drizzle a little olive oil and sprinkle paprika and fresh parsley after you taste this I think you’ll agree that it’s the most delicious hummus.
One that I’m sure you’ll make again and again.
The best ever homemade hummus recipe is creamy, flavorful and quick to make in 3 minutes. you never have to buy it from the store
- 30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)
- 1/3 cup chickpea liquid, or more, as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp salt
- olive oil
- fresh parsley
Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.
The hummus will last up to a week in the refrigerator when stored in a sealed container. You can also freeze the hummus for later use in closed containers and thaw as needed. In fact, it is one of the most common foods that I prepare regularly because it is very simple.
Remember, you can also do Tahini yourself (instead of shopping at the store). Just follow my Tahini recipe.
The Vitamix mixer I use is the Vitamix Ascent 3500, and I love it!