Hummus is a staple in our house. It’s a convenient little super food that adds protein and substance to any meal.
I love to put out a raw vegetable and hummus spread when guests are coming over or bring it to the park with crackers for a quick snack. Emerson LOVES hummus too and calls it “hum” which is pretty darn cute.
There are lots of delicious store bought options and when I’m purchasing from the store I try to always buy organic. I strive for organic with any store bought, plant-based items to avoid any unnecessary toxins from pesticides and other chemicals.
And while store bought options are super convenient in a pinch or on-the-go, I really LOVE a good homemade variety and having been making my own hummus for years. It’s the Greek in me!
This recipe can be made using a Vitamix or traditional food processor. I have both but tend to use my Vitamix since it gets used regularly and is already plugged in on the counter for easy access.
Lemon Garlic Hummus
- 1 Can Organic Garbanzo Beans or 8 oz of dried beans soaked overnight
- 2 tbsp aquafaba (which is the liquid from the can of beans)
- 1 tbsp good quality olive oil (more for drizzling at the end)
- 1/4 cup tahini
- 1 tsp organic dried cumin
- 2 gloves fresh garlic
- Zest and juice of 1 lemon
- Pinch of Himalayan salt and black pepper (to taste)
- Sprinkle of organic paprika to garnish
In a high speed blender like a Vitamix or a food processor add your ingredients and pulse. With the tamper push down the ingredients and then blend on high. Add an extra tablespoon of aquafaba if you prefer your hummus a bit thinner. Taste before adding salt and pepper, then add, and taste again (adjusting to your liking). The same with the lemon, if you like it very lemon-y you can add the juice of half of a lemon extra, at a time.
Plate in a bowl and sprinkle with paprika and garnish with a slice of lemon. Enjoy as a dip for raw vegetables, seed crackers or pita chips. I like to add this to a brown rice tortilla for a hummus wrap for lunch.