Creamy Hummus Recipe – Better Than Store-Bought!

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience, while onion powder is often cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is cost-effective.

Start by introducing the recipe and the equipment needed, which is a food processor.

Measure out 1/4 cup of tahini and add it to the food processor.

Juice a whole lemon and add the lemon juice to the food processor.

Blend the tahini and lemon juice together until mixed.

Add 1/2 teaspoon of cumin, 1/2 teaspoon of salt, minced garlic, and 2 tablespoons of olive oil to the mixture.

Blend again until well combined.

Rinse and drain a can of chickpeas (garbanzo beans).

Add half of the chickpeas to the food processor and blend until thick.

Add the remaining chickpeas and blend until smooth, adjusting the speed as needed.

Use a spatula to scrape down the sides of the food processor to ensure all chickpeas are blended.

Add 1 tablespoon of water to the mixture to adjust the consistency, blend, and check the texture.

Continue adding water, up to 3 tablespoons total, until the desired consistency is reached.

Transfer the hummus to a serving dish, spreading it out evenly.

Drizzle extra olive oil on top and sprinkle with paprika for garnish.

Serve with vegetables or pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens