This is the most delicious hummus you will ever taste. We promise. Really. Better-than-restaurant. We warmly welcome angry comments below if you dislike the hummus (you won’t).
It is creamy, rich, traditional, savory and flavorful. Best news: this hummus is incredibly easy to make, taking less than 5 minutes (thanks to this amazing method by Minimalist Baker, which inspired our recipe).
Vitamins, minerals, amino acids, and must be working together for optimal absorption. Luckily, hummus is a essentially built for prime absorption, providing vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folate,potassium, phosphorous, magnesium, calcium, iron and zinc.
Health benefits of hummus are numerous. Hummus aids in the regulation of blood sugar level due to the low glycemic index of chickpeas. Folate in hummus is key in preventing birth defects. Further, the high protein and fiber content from the chickpeas and hummus aids in satiety, muscle recovery, and digestive health. Hummus is rich in healthy fats, Omega-3 fatty acids, and aminos.
- 1 15-ounce can undrained chickpeas
- 4 large or 6 small cloves garlic
- ½ cup tahini
- 2½ Tbsp lemon juice
- 1 tsp Kosher salt (or sea salt)
- 1 ½ Tbsp extra virgin olive oil (plus more for garnish)
- ¼-½ tsp cumin
- pinch cayenne
- paprika (for garnish)
- Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-4:30 minutes on high.
- Add to blender or food processor and process with lemon juice, salt, cumin, cayenne and tahini. Continue until smooth and creamy, scraping down sides.
- Stream in olive oil while mixing.
- Refrigerate for at least 1 hour (overnight if possible for optimal flavor absorption).
- Serve and enjoy! Garnish with a drizzle of olive oil and dash of paprika. Great served with warm pita, or as part of a veggie crudité.