Hummus is an obvious staple for plant eaters. Do you know how I know it’s so obvious? Because hummus is what everyone feeds us when they don’t know what else to feed us. If I had a dollar for every time I heard “Kayli, there’s some hummus on the buffet for you” at a gathering… I adore hummus, so I’m totally cool with this little routine!
We’re definitely a DIY dip household. Store-bought can be great in a pinch, but I find it much too salty, oily, and expensive. Homemade hummus is incredibly simple to make (and the flavor combinations are endless). So, let’s start with the basics: an oil-free, salt-free version that whips up in a few minutes for an always-on-hand staple in case you need a toast topping, a veggie dip, or a couple of vegans show up for dinner.
- 2 15-oz. cans chickpeas, drained and rinsed
- 1⁄4 cup tahini
- Juice of 1 lemon
- 2 garlic cloves
- 1⁄2 teaspoon paprika
- Water (about 1⁄4 - 1⁄2 cup, depending on your preferred consistency)
- Add all ingredients except water to a food processor or blender. Blend until smooth.
- While food processor is running, add water a tablespoon at a time until the hummus reaches your preferred consistency.
- Store in an airtight container in the refrigerator for up to a week.