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.
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
- 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.