I created this recipe while in quarantine, because I had a ton of canned goods that I needed to use up instead of going to the grocery store all the time like I usually do. I had a few cans of chickpeas and I was craving hummus, so I decided to officially write down this recipe. Whenever I make homemade hummus, I usually just throw all the ingredients into the blender and never really measure, but this is so good so I decided to write it down for you all!
I did not have any tahini in my pantry and I wasn’t going to go out to the grocery store just for tahini, so I made this tahini-less hummus. I also figured that tahini isn’t the most common ingredient, so a lot of people probably wouldn’t have that on hand. This recipe is made with extremely simple ingredients that you probably already have in your pantry!
This recipe is so delicious and perfect to add to salads, snack plates, sandwiches, bowls, or any other meal/snack for the week.
I have been loving wraps lately for lunch, and I love adding the hummus right onto the wrap, it is so good! Usually I would do a bunch of mixed veggies, hummus and some sort of protein- I love adding veggie burgers into the wrap too if I am going for a vegan wrap.
One of my favorite things about hummus (besides how good it tastes) is that you can do literally anything with it. It goes with so much and it is made with such simple and healthy ingredients.
I love hummus with lemon, garlic, and olive oil, so that is what I based this recipe off of. I also love adding spices or seasonings on top to give it an extra burst of flavor. My go to is either smoked paprika or everything but the bagel seasoning, but you can add whatever combination of seasonings you want, or just keep it plain!
And just a PSA because my brother had no idea, but garbanzo beans and chickpeas are the SAME thing! I sent my brother to the grocery store to buy a few cans of chickpeas and he came back saying that they didn’t have any. I asked if he saw garbanzo beans on the shelf and he said yes. Moral of the story- I should have never sent him to the grocery store!
- 1 can of garbanzo beans (you can save the aquafaba, which is the liquid om the can, if not you can just use water!)
- About 2 tablespoons of olive oil (plus a little bit more to drizzle on top)
- Juice of one whole lemon
- 1-2 cloves of garlic , or some minced garlic
- 1 Teaspoon of sea salt
- About 2-3 tablespoons of water or aquafaba (or more/less depending on the consistency you are going for)
- Spices to go on top- optional (I recommend smoked paprika, cayenne, or everything but the bagel seasoning)
- First you want to drain and rinse the chickpeas under water (save some of the liquid if you are using aquafaba)
- Add the drained chickpeas, olive oil, lemon juice, garlic and sea salt to the blender or food processor.
- Once those ingredients are blended up, depending on the consistency you want you can add a bit of water or aquafaba to thin it out and make it silkier/smoother.
- Once it is done, add it to a bowl and top it with a drizzle of extra virgin olive oil and spices of choice!
I like serving this hummus on a snack plate with crackers (I love Simple Mills crackers) and raw veggies!