University of Michigan

Hummus: 5 ingredients, 5 minutes

Hummus: 5 ingredients, 5 minutes

Photo by Parisa Soraya

My roommate and I like hummus. A lot. It’s creamy, smooth, filling….and if we really wanted to, we would easily go through 4+ containers a week. We use it as a spread on toast, lathered on wraps, or use it as a dip for almost anything (awesome way to down your daily servings of veggies). But a 16oz hummus usually costs around 4-5 bucks at the store. So this is a sneaky way we create the same thing in our little apartment – and it costs less than $1.80.

Medium

Total time: 5 minutes

Servings: 6

Ingredients:
1 15-ounce can garbanzo beans, rinsed
1/4 cup olive oil
Juice from 1 lemon, or 2 tablespoons lemon juice
1 clove garlic
1/2 teaspoon paprika

Photo by Parisa Soraya

Directions:
1. In a food processor or high speed blender, purée all ingredients with a pinch of salt until smooth and creamy. You can add 1-2 tablespoons water to get your desired consistency.

Photo by Parisa Soraya

2. Transfer to a bowl and drizzle with olive oil and paprika before serving.

Photo by Parisa Soraya

3. Serve with bread, crackers, or sliced veggies. Perfect on its own or as party or game day food. If storing, cover with plastic wrap and refrigerate for 3-5 days.

Photo by Parisa Soraya

Looking for some variation? Experiment with different spices, add in roasted red pepper, or use more/less garlic. You can also make Sweet Potato Chipotle Hummus – or if you are feeling adventurous, try your hand at Peanut Butter Hummus.

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