I’ve always been partial to the Mediterranean diet because it’s heavy on dark, leafy greens, proteins from the sea, colorful vegetables, and healthy fats. Hummus is a great complement to this diet. Put this spread on sandwiches or enjoy it with crackers, bread, or fresh veggies.
HOMEMADE HUMMUS
Makes: 6 to 7 servings
Serving size: 1⁄4 cup
Prep time: 10 minutes
Cook time: none
INGREDIENTS
15oz (420g) chickpeas, including aquafaba liquid
2 garlic cloves, chopped
2 tbsp tahini (optional)
1⁄4 cup extra virgin olive oil, plus extra
2 tbsp freshly squeezed lemon juice
1 tsp cumin
1⁄2 tsp sea salt
1⁄4 tsp paprika
chopped fresh parsley
DIRECTIONS
1 In a food processor, combine the chickpeas (reserving the liquid), garlic, tahini (if using), olive oil, lemon juice, cumin, and salt. Add the reserved aquafaba in a steady stream and purée until smooth and creamy. (Add 1 to 2 tablespoons of water to achieve your desired consistency.)
2 Transfer the hummus to a bowl, drizzle a little olive oil over the top, and sprinkle the paprika and parsley over the top before serving. (Refrigerated hummus in a covered container will last 3 to 5 days. Hummus will last for 6 months in the freezer.)
PREP TIP
I like my hummus to be extra garlicky to the point of almost being spicy. Add more or less garlic to your liking.
NUTRITION FACTS
per serving
100
5g
12g
3g
HOMEMADE HUMMUS