This hummus is creamy and delicious and super easy to make. I love making homemade salsa and hummus on the weekends so I can snack on it throughout the week. It will be especially convenient over the next week as I am preparing for finals! Wish me luck.
2 cans chickpeas, drained and rinsed
2 lemons, juiced
3-4 medium sized garlic cloves, coarsely chopped
1-2 tbsp cumin (I love cumin so I put A LOT :P)
2 tbsp tahini
3 kalamata olives + 3 for garnish (optional)
salt to taste
Add everything to a food processor and blend until creamy and smooth. Yes, it is that simple. You can also add roasted red peppers, different kinds of olives, roasted garlic, etc. If you are a low fat vegan, you can ditch the tahini. I make hummus without tahini all the time, but this week I decided I wanted it to be more creamy. Hummus is one of those things you can switch up super easily and get great results. ENJOY!
Note: If you don’t want to buy tahini because it is so expensive, try making it at home! My friend posted an awesome hummus recipe with directions on how to make your own tahini on her blog. Check it out here!