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