I’ll admit I go in phases when it comes to hummus. Some months I am ravenous for it, others it never crosses my mind. 

Growing up I was all about that Sabra Red Bell Pepper Hummus, so creamy, so salty, so addictive. But now that I am older and am way more conscious of the food I am consuming, I’ve come to dislike the sheer amount of oil in pre-made hummus. Yes, some oil is a good thing, but why in the world do you need an entire cup for one can of garbanzos?

Luckily for us, making hummus at home has never been easier! Throw all the ingredients in a food processor or Vitamix and viola, 5 minutes later you have healthier homemade hummus that is endlessly adaptable to whatever flavor you are feeling that day. 

Now there is a lot of chatter on the internet about the best way to get creamy hummus. Boil the garbanzos first. Soak the garbanzos first. Peel all the loose outer layers off the garbanzos. I’m sure all of those methods work. But who has the time or energy for all of that? I find that if you blend all the ingredients except the garbanzos together, then add them in and let your Vitamix do it’s thing for 5 minutes, you’ll have creamy hummus no matter what. Just be patient with the blending time! In the end, 5 minutes isn’t very long. 

The best part about this recipe is that you start with a base hummus then add all your favorite mix-ins. Feel like adding some pesto? Divide up the hummus and stir in a special small batch with pesto. Feel like upping the anti with lemon and extra garlic? Roast lemon and garlic, then stir it in a special small batch. You name it, the base hummus is ready for it. Most of the time, I just keep it simple with the basic recipe because it’s oh so yummy all by itself. It makes A LOT of hummus so it’ll last you awhile… or not.

Oh! And if you happen to be eye-ing the Loaded Greek Bowls I posted last week, THIS is the hummus I use as one of the many topping options. Not only is it delicious and healthier than anything you can buy at the store, but it’s impressive when you whip it out in front of a crowd and can claim you made it yourself. Makes you look good with very little effort!

INGREDIENTS

2 15oz. cans of garbanzo beans

1 cup tahini

¼ cup olive oil (trust me when I tell you that Graza is the best every day olive oil on the market these days that won’t break the bank)

¼ cup lemon juice

4 cloves garlic

1 tbsp. paprika

salt & pepper

Serving Size: 8

INSTRUCTIONS

• Pour garbanzo beans into a drainer and rinse with water then pat the beans dry.
• In a large food processor or blender, blend the tahini and lemon juice until fluffy.
• Add garlic, paprika, and a dash of salt and pepper. Blend until combined. 
• Add in olive oil and blend until combined.
• Adding approx. 1 cup at a time, add garbanzo beans and blend until smooth. If the hummus is too thick, add a tablespoon of water until you have the desired consistency.
• Eat as is or stir in your toppings. Enjoy!