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Hummus: 5 ingredients, 5 minutes
Posted by | Photo by Parisa Soraya

Hummus: 5 ingredients, 5 minutes

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.

Total time: 5 minutes

Servings: 6

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

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.

Parisa Soraya

About the author

Parisa is a Junior studying Global Health and the Environment. She's a veggie-loving foodie who enjoys the challenge of turning classic recipes into nutritious dishes. When she's not taking pictures of her food (a rare find), you can find her on her yoga mat, doing clinical research in the ER, or relaxing with a big mug of tea. She hopes to pursue a career in public health.

View all articles by Parisa Soraya

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  1. Omid

    Efficient and fast while getting your bang for the buck. That’s my kind of style. Simply beautiful. But I’m just saying all this because my stomach is a hummus alumnus.

    1. Amy Henson
      Amy Henson

      Hey Omid,

      Glad you’re part of the hummus fan club – we just can’t get enough of it here. Thanks for reading Spoon! Let us know if there’s any recipe you want to see on our site.

      Eat on,
      Amy, Editor-in-Chief

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