Who else wants to hibernate and eat snacks until spring is here? ME! When I'm feeling peckish but kind virtuous, this 5-ingredient hummus is my go-to recipe! Warning: You will eat the whole bowl. And that's okay! Cuz you made it yourself.
People often ask me what the secret is to super-smooth hummus and the answer is kind of annoying: You need to peel each chickpea, there's no way around it! Ever notice that thin paper casing around chickpeas when you're making a salad or just snacking away? That's the skin. Thankfully they're easy to peel. Just pinch with your fingers and let it pop off—it's fast!—watch how I do it in the video below.
Even with the added chickpea-peeling time (which I added up and it's only about 7 minutes) you're prep for this recipe comes in under 15 minutes. Serve your DIY hummus with pita, pita chips or veg. You'll never go back to store-bought...
5-INGREDIENT SILKY SMOOTH HUMMUS
1 (15-oz) can chickpeas, skins removed
1/2 cup tahini (sesame paste)
3 tablespoons lemon juice
3 small cloves garlic, chopped
Hot paprika, for seasoning
PANTRY STAPLES: Olive oil, salt and water
1. Puree the chickpeas in a food processor until finely ground and smushed into clumps, about 2 minutes.
2. Add the tahini, lemon juice, garlic and 1 teaspoon salt to the processor and puree until smooth. With the motor running, drizzle in 1/4 cup each olive oil and water through the feed tube. Season with hot paprika to taste, pulsing to combine.
3. Transfer the hummus to a serving bowl. Cover with plastic wrap and refrigerate at least 30 minutes. Before serving, drizzle with olive oil and top with more hot paprika (and sesame seeds, if desired)!