Dreamy, Creamy Classic Hummus
If you’re like me, you eat hummus with just about everything. It adds a boost of protein to any meal and goes great with big bowl of quinoa & roasted veggies, homemade tortilla chips, salads, and more. High-quality store bought hummus can get pretty expensive if you eat it as often as I do! Looking for a way to save money led me to start experimenting with hummus recipes at home and I finally found the perfect recipe this year. This is an unbelievably creamy, flavorful, decadent hummus that takes only minutes to make and requires minimal cleanup. You might be surprised to see apple cider vinegar in there, but just trust me - it gives the hummus a smoothness that is great for spreading and adds some extra tang. I’ve made this using both my nutribullet and food processor and both work great. This makes a huge portion of hummus and is a great base for customizing with your favorite toppings. Store it in an airtight container in the fridge for up to a week!
2 15oz cans chickpeas, drained
7 large garlic cloves, unpeeled
½ cup olive oil
½ cup tahini
¼ tsp ground cumin
Juice of 2 lemons
2 tbsp apple cider vinegar
Optional garnish: parsley, paprika, and extra olive oil
This hummus is so easy to make. Just wash and drain the chickpeas, roughly chop the garlic, and put these with the rest of the ingredients in a powerful blender or food processor. Blend until creamy and enjoy! This is really beautiful served with extra paprika, parsley, and olive oil on top.