How to Make Homemade Hummus.

Serves 4–6 · Prep: 10 min

Make It

1. Drain and rinse one 15 oz can of chickpeas, reserving 2–3 Tbsp of the liquid.

2. Add the chickpeas to a food processor with ¼ cup tahini, 2 Tbsp extra virgin olive oil, the juice of 1 lemon, 1 small garlic clove, and ½ tsp sea salt.

3. Blend until smooth, scraping down the sides as needed.

4. Add the reserved liquid 1 Tbsp at a time until it reaches the creaminess you want.

5. Taste and adjust the lemon, salt or garlic.

6. Transfer to a bowl and drizzle with olive oil.

Notes

• Ten minutes, and it tastes better than anything in a tub. Most commercial hummus is made with soybean or canola oil.

• For extra smooth hummus, peel the chickpea skins before blending. Tedious, but it is the difference between good and restaurant-quality.

• Flavor variations: roasted red pepper, roasted garlic, or a handful of parsley or cilantro.

• Chocolate hummus is not a thing. It is either chocolate or hummus.

• Counts as Complex Carbs at ¼–½ cup. The tahini and olive oil make it a fat too, so you will not need much else.

• For a Strategic Snack: have 2 Tbsp hummus with 1 cup raw veggies of choice.

• Use it in a No B.S. Salad or a Travel Sandwich.