Creamy and delicious, this classic hummus recipe is vegan, healthy and easily customizable to any combination of flavors you can dream up.
These last few weeks have been insanely busy on the home front and meal prep has definitely taken a back burner to everything else in life. We are working on some home renovations right now and every new mini-project we start seems to unveil another issue that requires a whole separate time consuming project. Paint the upstairs guest room? Sure, easy enough… until we realize there’s mold around a windowsill and portions of the wall need to be retextured, and then the dog decides to wander through the work area and we end up with white paw prints tracked throughout the house and a paint covered pug (queue violin music and pity party now please). *sigh*
It just seems like there are never enough hours in the day between the 9-5 (or more realistically 8-7), gym, cleaning, cooking, and all the other necessities of life. With the sunshine we’ve had these past few weeks though, its hard to get down about anything. Even after last night’s photo shoot fiasco which ended in accidentally knocking over a photo light and shattering the bulb right into the awesome salad I spent an hour making I still managed to maintain a *mostly* positive attitude. I shrugged, trashed the salad, and happily consumed a frozen pizza. Yes, an entire frozen pizza… but it had a whole wheat crust and was ‘personal sized’ so I think I can get away with it…
So, what do my time limitation woes have to do with hummus? Well, hummus is pretty much the only thing I could muster up the energy to make this week. Its easy as can be to put this hummus recipe together and its a great, nutritious snack to keep on hand for those moments where food prep is really the last thing on your mind.
Hummus technically falls into the protein category, but I truly feel it should be a separate grouping all on its own because this stuff fills a gigantic place on my personal food pyramid. There are sooo many different versions of hummus too, but for today, I want to give you a basic recipe that can be altered to fit your preferences or eaten as is (my personal favorite). Whether you’re in the mood for pesto, sundried tomato, avocado, or anything else you can think up, you can rest easy knowing that pretty much any add-in works with this classic hummus recipe.
- 1 15 oz. can Garbanzo beans
- 2-3 Tbsp. fresh squeezed lemon juice (add two at first and add more if desired)
- 2 Tbsp. tahini
- 1 tsp. minced garlic
- ½ tsp. salt (or more if desired)
- ½ tsp. cumin
- 3 Tbsp. olive oil
- 2 - 4 Tbsp. water
- Combine all ingredients except water and oil in a food processor or blender and mix into a paste. (1-3 minutes). Scrape sides of food processor and drizzle oil in and add 2 Tbsp. water and mix for another few minutes until smooth and creamy.
- Taste and adjust seasoning levels if desired. Some prefer their hummus to have a strong lemon flavor or to be more on the salty side and others prefer more subtle flavor. Add more water and pulse until desired consistency and then mix another thirty seconds longer because you want the hummus to be as creamy as possible.* Optional garnishes include: chopped fresh parsley, paprika, olive oil, and toasted pine nuts.