simple + delicious hummus

I used to buy hummus. 

That is, until I realized how easy-peasy-chickpea-squeezee (hehe get it?) it is to make! 

No-fuss appetizer? Check. 

Quick snack? Check. 

No tahini required? Check. 

Husband slash picky-eater approved? Check. 

The perfect way to use up your summer veggies? Check. 

Only 6 ingredients? Check. 

Throw-it-in-the-food-processor-and-push-a-button-easy? Check. 

I could go on. 

Orrrrrr we could throw this together in under 10 minutes, sit back, and dip away until the fresh summer veggies are gone! 

I like this with cucumbers, carrots, and bell peppers because, well, I’m not that adventurous when it comes to my veggie life. (I get by though – thanks to the existence of zucchini bread & carrot cake.)

Plus, this is another of many fun ways to use your food processor. My mind has been blown since I got that thing – there are SO many fancy-schmancy-magical things you can do with it. 

And by fancy, I mean it will look fancy but actually requires minimal effort. 

That could be the slogan for this recipe. Homemade hummus: sounds fancy but is actually secretly super easy. Impress your friends! Heck, impress yourself! 


  • 1 can chickpeas
  • 2 TBS olive oil
  • garlic
  • salt
  • 1 tsp cumin
  • 1 tsp paprika

Drain + rinse the chickpeas. Add to food processor with other ingredients. I didn’t put specific measurements for salt + garlic because it kinda depends how salty or garlicky you like your hummus! Blend + gradually add more salt + garlic until desired taste is achieved. If the consistency is too “grainy” add water, a few tablespoons at a time, until it becomes smoother.

Sprinkle some extra paprika over the top before serving for that fancy-schmancy look.

Serve with veggies + naan bread.

Store in air-tight container in the fridge for up to two weeks. 

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