Hummus is one of my all time favorite snacks. It’s super versatile and is equally perfect with carrots for lunch or on top of a bagel for breakfast. You can find delicious ready made hummus in the grocery, but it’s so easy to whip up a homemade version. Today I’m sharing my two favorite versions of hummus: lemon and kalamata olive.
What’s your favorite flavor of hummus?
Lemon Hummus
• I can chickpeas, rinsed and drained
• Juice of 1 lemon
• Zest of 1 lemon
• 1/8 cup tahini sauce
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• Splash of water
• Corse salt
• Dash of cayenne powder
Combine the chickpeas, lemon juice, lemon zest, tahini sauce and garlic in a food processor until everything is blended. Slowly add the olive oil while the processor is running. Add a splash (or two) of water until the hummus is a creamy consistency. Season with salt and a dash of cayenne powder. Serve immediately or store refrigerated in an airtight container. I like to also add a sprinkle of smoked paprika to the top of mine for added flavor.
Kalamata Olive Hummus
• I can chickpeas, rinsed and drained
• Juice of 1/2 lemon
• 1/3 cup pitted kalamata olives
• 1/8 cup tahini sauce
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• Splash of water
• Corse salt
• Dash of cayenne powder
Combine the chickpeas, lemon juice, olives, tahini sauce and garlic in a food processor until everything is blended. Slowly add the olive oil while the processor is running. Add a splash (or two) of water until the hummus is a creamy consistency. Season with salt and a dash of cayenne powder. Serve immediately or store refridgerated in an airtight container.