Creamy Whipped Hummus


You’ll never want to buy hummus again after you see how easy and inexpensive it is to make it yourself. Why spend close to $5 for a small container of the stuff chalk full of preservatives and canola oil? No thanks.

I much prefer to have a big bowl of smooth and creamy hummus for less than $2. And the best part? It takes less than 5 minutes to make.

Creamy Whipped Hummus

Serves 8-10
– 1 15-oz. can of chickpeas and its liquid

– Juice from 1/2 medium lemon
– 1 large garlic head, roughly chopped
– 2 Tbs. tahini (ground sesame, found in ethnic aisle at grocery)
– 1/4 cup of extra-virgin olive oil
– Kosher salt and freshly ground back pepper

In a food processor, combine the chickpeas, half of the can’s liquid, garlic, and tahini. While blending, slowly add the oil until smooth, about a minute. Season to taste with salt and pepper.

Store hummus in an airtight container up to 5 days.

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