Whether you dip pretzels, pita, or carrot sticks, hummus is a family favorite. Happily, it’s also incredibly healthy, packed with protein and fiber. Store-bought versions can be pretty tasty, but with just a couple of minutes in the kitchen, you can have a completely delicious DIY dip.
Basic Hummus Recipe
1 15.5 oz. can low-sodium chickpeas, drained and rinsed
¼ cup tahini (sesame seed paste)
1 clove garlic, roughly chopped
1 ½ tablespoons freshly squeezed lemon juice
1 teaspoon cumin, plus more for garnish
¾ teaspoon salt
3-5 tablespoons cold water
Olive oil for drizzling
1. Place the chickpeas, tahini, garlic, lemon juice, cumin, salt, and three tablespoons water in a food processor. Process for 1-2 minutes until very smooth, adding more water by the tablespoon if a thinner consistency is preferred. Serve drizzled with olive oil and sprinkled with more cumin.
Don’t skimp on the processing time. That’s what makes the hummus extra creamy.
To dress up your hummus a bit—say for a party or potluck—top it with one or more of these options: chopped parsley, paprika, a few whole chickpeas, or toasted pine nuts.