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. Enjoy as an Eat Shed Glow® strategic snack with veggies, or add to any meal for both fiber and plant-based protein.
*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. Oh and chocolate hummus is not a thing, so please don’t attempt to do it. Its either chocolate or hummus.
