I could easily take down a whole container of good hummus in a sitting if given the opportunity. I’ll also admit that store bought hummus can be one of those “forget you have it in the fridge” kind of items. The best flavors or brands often have the shortest shelf life and the highest price and it feels so terrible when you have to toss any un-used expired leftovers. In efforts to waste less and save money, I started making homemade hummus last spring. To my happiness, I discovered that homemade hummus tastes 100 times better than store-bought. If you’ve frequented my blog, you may remember a previous recipe for red lentil hummus. Ive experimented with a variety of different legumes; red lentil and chickpea are definitely my favorites.
A simple chickpea hummus is a simple meal prep item for your work/school week but also makes an awesome last minute get together snack, and is perfect to take along to a picnic or potluck. Its very possible you already have most of the ingredients for this in your cupboard, the iffy item being tahini. Tahini is a sesame seed paste and can often be found in the nut butter section of your grocery store, or with the middle eastern food items. If you already have tahini in your kitchen, there is a great chance you’ve already made hummus because thats the reason I purchased mine for the first time. Its a little pricey, but it does go a very long way.
You’ll note in the recipe that I save a few tablespoons of the chickpea brine. I like to add this liquid, also known as aquafaba, rather than plain water because when whipped it adds an extra flavor and fluffiness to the hummus. Side note: Aquafaba can actually be used in a variety of recipes to add fluffiness, such as a vegan whipped cream. If the idea of this brine grosses you out, plain water does also work, but you don’t need as much or else you risk the hummus being to watery!
This recipe makes about 1.5 cups of hummus and is sure to be eaten up quick. One batch roughly costs 2 dollars to make as a jar of tahini will easily last you more than 20 recipes.
If you give this recipe a try, be sure to let me know what you think! Comment below or tag me on instagram: @mindingmysoul
Lemon Garlic Hummus
- 1 15 oz can chickpeas
- 1/2 lemon
- 1 tbsp olive oil
- 1 tbsp tahini
- 2 tsp minced garlic
- dash cayenne
- dash cumin
- dash paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Drain the can of chickpeas, saving about 3 tbsp of the liquid to the side.
- In a food processor, combine chickpeas with juice from 1/2 lemon with a bit of zest.
- Pulse the chickpeas then add 1 tbsp of chickpea brine, 1 tbsp olive oil, 1 tbsp tahini, and the garlic. Process until smooth.
- Add seasonings, and if desired, more of the liquid (this depends on your desired consistency). Process again until smooth and uniform.
- Store and use for upto 5 days, or serve immediately with crudité.
- If serving immediately, drizzle with more olive oil and sprinkle with paprika (optional)