Super Simple Hummus
I may or may not be obsessed with chickpeas. Okay, yeah. I’m obsessed. It’s a staple ingredient in my house. I keep a variety of canned beans on hand for adding to grain bowls, soups, or in this case — making some homemade hummus dip. I alternate between buying pre-made, store bought hummus and making it from scratch. The latter is often MUCH more cost-effective and has a fresh, rich taste that the store bought kind just can’t seem to ever match.
Hummus has been on heavy rotation for me lately. It’s a nutrient dense dip (try saying that three times fast!) packed with carbohydrate, protein, and fat. I love pairing it with something crunchy like crackers, pretzels, or pita chips, or cutting up vegetables like carrots, cucumber slices, or bell pepper. It also goes great spread on toasted bread, in wraps or on sandwiches, or as a topping on salads.
Another thing I like about hummus is it’s versatility — you can add in different ingredients to change the flavor profile. Some of my favorite add-ins include: roasted red peppers, kalamata olives, or fresh parsley. Traditional hummus contains tahini (pureed sesame seeds), which adds a nutty, creamy texture. You will see that this recipe does not have any. When I made this, I didn’t have any tahini on hand, so I just skipped it. In my opinion, it still tastes great!
In this recipe, I went for an Indian flair, adding turmeric, cumin, and garlic. Fun fact about turmeric: it contains a compound called Curcumin, which is an antioxidant that has been shown to have anti-inflammatory effects. In order to reap the benefits and absorb the Curcumin found in turmeric, add a bit of black pepper. Black pepper contains a compound called piperine, which can increase the absorption of Curcumin by 2,000%! The turmeric gives this hummus a vibrant, golden color. If you don’t have turmeric or cumin on hand, have no fear! you can leave it out and go for a classic, garlic hummus.
When you serve the hummus, you can drizzle a bit of olive oil on top and a few dashes of paprika for a little extra flair and eye-appeal. Hope you enjoy this cost-effective, super-easy hummus as much as I do!
Super Simple Hummus
1 (15 oz.) can of garbanzo beans (aka chickpeas)
1/3 to 1/2 cup olive oil
2-3 tbsp. Water (or reserved liquid from beans)
2 tsp. minced garlic
1/8 tsp. turmeric
1/8 tsp. ground cumin
1/8 tsp. salt (or more to taste)
A few pinches of ground black pepper
1 Tbsp. fresh lemon juice (optional)
Paprika and 1 tbsp olive oil for garnish (optional)
Drain and rinse garbanzo beans under cold water.
Place beans in food processor and process for 1 minute, stopping periodically to scrape the sides down and adding a little water as needed.
Add 1/2 of the olive oil, 1 tbsp. water (or reserved chickpea liquid), garlic, turmeric, cumin, salt and pepper to the chickpeas and process for about 1 minute until mixture begins to become smooth and creamy. Add remaining olive oil and process for about 1 more minute.
Transfer to a bowl and serve immediately, topping with a dash of paprika and drizzle of olive oil if desired. Refrigerate leftover hummus in an airtight container for up to 3-5 days.