My easy homemade garlic hummus is one of my favorite plant-based proteins to meal prep for the fridge because it helps me eat more raw vegetables.
It’s full of protein, healthy fats from the tahini and olive oil, and lots of fiber from the chickpeas.
If you can soak pressure cook the chickpeas yourself that is fantastic, but if not, I love opting for Jovial chickpeas because they have been soaked overnight and then pressure cooked.
I prefer to buy beans that come in glass jars instead of cans, as the lining of cans contains BPA.
BPA is a chemical used in the production of hard plastics and it is also used in the plastic linings of metal cans to prevent contact between foods and tin.
It’s so easy to pressure-cook chickpeas in an instant pot though!
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Recipe Printable
Easy Homemade Garlic Hummus
Equipment
- 1 Food Processor or blender
Ingredients
- 1 13 oz Jar or can chickpeas, liquid reserved I use the brand Jovial
- ½ cup tahini, stirred well to incorporate oils
- ¼ cup fresh lemon juice
- 3-4 cloves garlic
- 1 tsp sea salt
- 1½ tsp ground cumin
- 1 tbsp extra-virgin olive oil, plus more for topping
- sprinkle paprika, for topping optional
- +more lemon juice or chickpea liquid for thinning to desired consistency
Instructions
- Add the chickpeas (save the liquid for later), tahini, lemon juice, garlic, salt, and cumin to a food processor or blender.Process for 1 minute, then scrape down the sides and blend for another minute until silky smooth.
- With the food processor running, add the olive oil and the reserved chickpea liquid. Add more lemon juice or water until the hummus is slightly thinner than your desired consistency (it will thicken slightly in the fridge).Pulse it a few more times until everything is fully incorporated.
- Scoop the hummus out into a food storage container, drizzle with extra olive oil, and sprinkle the top with paprika.Store covered in the fridge for up to 5 days.*If the hummus starts to get dry on top, drizzle with a little more olive oil.
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