Hummus is a constant in our fridge! It’s super easy to make and the homemade version tastes way better than the store-bought stuff. Trust me! Not to mention, you can avoid all that plastic packaging.
I love to have hummus to spread on toast for breakfast, pair with veggies for a snack, or even mix into pasta for a creamy sauce. The options are endless.
Homemade hummus can be dense, but with a few extra steps, you can ensure that yours is perfectly scoop-able. No more broken pita chips! Promise.
The key here is to whip the tahini, lemon juice, and olive oil in your food processor BEFORE adding your chickpeas. Then incorporating the chickpeas incrementally so they can blend efficiently for a super smooth texture.
Follow the instructions below for a perfectly whipped, zero waste version of this delicious dip!
Zero Waste Checklist
- Purchase your garbanzo beans dried from the bulk section
- Purchase your garbanzo beans in the largest possible packaging
- Buy canned chickpeas in a large can and freezing your unused portion for a later date. Clean and dry your can before recycling!
- Buy tahini in the largest glass jar you can find
- Upcycle the container for storage once you’re done
- 1/4 c tahini
- 1 juice of one lemon
- 1/4 c olive oil
- 1 c chickpeas drained
- 3 cloves garlic
- 2 tbsp cumin
- salt to taste
- 1/4 sautéed onion optional
- paprika to garnish
- Add lemon juice, tahini, and olive oil to a food processor. Blend for 60 seconds
- Add garlic, salt, cumin, onion, and half of the chickpeas. Blend for 60 seconds
- Scrape down the sides and add the rest of the chickpeas. Blend for 60 seconds or until smooth.
- Store in an airtight container in the refrigerator for up to 7 days