Saturday afternoon I opened the fridge and realized I was out of hummus…. THE HORROR. I went through a phase my freshman year of college where I ate hummus every. single. day. Then my sophomore through junior year the thought of hummus made me gag.
But now, I am back on the hummus train and I don’t see myself getting off anytime soon!
Wow, that was cheesy.
So, anyways, Saturday I was disappointed in my fridge for alerting me I had no hummus but then I realized…I had a can of chickpeas, lots of lemons, a jar of tahini, and bottle of olive oil. I quickly got out my blender and started throwing things into the blender.
I am really making the hummus process sound way more eventful than it actually is. However, it is pretty exciting to know I have a big batch of creamy hummus to eat all week and there are ZERO weird preservatives or artificial ingredients.
I hope you enjoy!
Creamy and Delicious Hummus (Vegan & Gluten Free)
- 1 can of chickpeas, rinsed and drained (drain liquid in a separate cup!)
- 1/8 C chickpea juice
- 1/4 C water
- 1/4 C olive oil
- 1/4 C tahini
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 T minced garlic
- juice of 3 small lemons
- salt to taste
- Throw all the ingredients in a blender and blend until creamy. Make sure to taste test along the way.
- Service with your favorite vegetables, gluten-free crackers, or add-on toast or eggs