How to Make Easy Hummus
Serves: 4–6 · Prep: 10 min · Cook: 0 min
Storage: Refrigerate in an airtight container up to 5 days.
How to Make It
Drain and rinse one 15 oz can of chickpeas, reserving 2–3 tbsp of the liquid (aquafaba).
Add chickpeas to a food processor with ¼ cup tahini, 2 tbsp extra virgin olive oil, juice of 1 lemon, 1 small garlic clove, and ½ tsp sea salt.
Blend until smooth, scraping down sides as needed.
Add reserved aquafaba 1 tbsp at a time until desired creaminess is reached.
Taste and adjust lemon, salt, or garlic to preference.
Transfer to a bowl and drizzle with olive oil before serving.
Eat Shed Glow® Meal Builder
Counts as: Complex Carbs (rich in protein)
Portions: Women ¼ cup · Men ½ cup
Portions may adjust based on hunger, activity level, and individual goals.
Notes
Homemade hummus takes 10 minutes and tastes better than anything store-bought. Most commercial hummus contains seed oils like soybean or canola oil. Making your own means you control the quality of ingredients.
For extra smooth hummus, peel the chickpea skins before blending. It's tedious but worth it for a restaurant-quality texture.
For flavor variations, blend in roasted red pepper, roasted garlic, or a handful of fresh herbs like parsley or cilantro.
Enjoy as an Eat Shed Glow® strategic snack with veggies, or add to any meal for both fiber and plant-based protein.
