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| Four Variations from Budget Bytes |
- 1 can chickpeas, drained
2 Tbsp olive oil- ¼ cup lemon juice
- ¼ cup tahini
- 1 clove garlic
- ½ tsp salt
- ¼ tsp ground cumin
FLAVOR VARIATIONS
- roasted red peppers
- sun dried tomatoes
- spinach or kale
- cauliflower
- roasted beets
- scallion
- herbs - basil, dill, cilantro, thyme, tarragon, parsley, mint
- garnishes - paprika, chopped herbs, nuts, sesame seeds
Drain the chickpeas. Place the drained chickpeas in a food processor along with all the other ingredients. Pulse the mixture until it is fairly smooth.
If the mixture is too dry to process smoothly, add a couple tablespoons of water, extra olive oil, or liquid from the canned chickpeas.
Taste the hummus and adjust the salt, cumin, lemon, or garlic to your liking.
Homemade hummus will stay good in your refrigerator for about 5 days.
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| Green Goddess Hummus from Downshiftolgy |
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| Lemon Dill Hummus from The Fed Up Foodie |
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| Roasted Garlic Kale Hummus from The Garlic Diaries |