I used to purchase hummus.
That is, until I realized how easy-peasy-chickpea-squeezee (hehe larn it?) it is to make!
No-fuss appetizer? Check.
Quick snack? Check.
No tahini required? Check.
Husband slash picky-eater approved? Check.
The perfect agency to purpose upwardly your summertime veggies? Check.
Only six ingredients? Check.
I could piece of employment on.
Orrrrrr nosotros could throw this together inward nether 10 minutes, sit down back, as well as dip away until the fresh summertime veggies are gone!
I similar this amongst cucumbers, carrots, as well as bell peppers because, well, I’m non that adventurous when it comes to my veggie life. (I larn past times though – cheers to the beingness of zucchini breadstuff & carrot cake.)
Plus, this is roughly other of many fun ways to purpose your nutrient processor. My heed has been blown since I got that matter – at that spot are SO many fancy-schmancy-magical things y'all tin sack exercise amongst it.
And past times fancy, I hateful it volition await fancy exactly genuinely requires minimal effort.
That could survive the slogan for this recipe. Homemade hummus: sounds fancy exactly is genuinely secretly super easy. Impress your friends! Heck, print yourself!
- 1 tin sack chickpeas
- 2 TBS olive oil
- 1 tsp cumin
- 1 tsp paprika
Drain + rinse the chickpeas. Add to nutrient processor amongst other ingredients. I didn’t position specific measurements for tabular array salt + garlic because it kinda depends how salty or garlicky y'all similar your hummus! Blend + gradually add together to a greater extent than tabular array salt + garlic until desired sense of savor is achieved. If the consistency is also “grainy” add together water, a few tablespoons at a time, until it becomes smoother.
Sprinkle roughly extra paprika over the transcend earlier serving for that fancy-schmancy look.
Serve amongst veggies + naan bread.
Store inward air-tight container inward the refrigerator for upwardly to 2 weeks.