the perfect ‘meal-prepping, entertaining, eat as a meal’ hummus

This recipe has been a staple in my house since I was a kid. This recipe is a must for entertaining, in fact I am usually asked to bring it to dinner parties. But it’s also great to have in the fridge to elevate a quick snack. Think: hummus on rye with tomatoes, salt and pepper! You’ll note that this recipe doesn’t include tahini. Growing up, mama never added tahini to her hummus recipe, and it took me well into my 20s to realize that it’s quite a common ingredient. While I have tried adding it before, something always brings me back to the simple recipe below.  It’s such an easy recipe, so easy that I simply cannot justify buying hummus from the store. This way you know exactly what ingredients are going into the dish and it’s super fresh.

I’ll often make this on Sunday’s to have enough for the week. While I am at it, I will chop carrots and celery and place them in a container with cold water (perfect for dipping!)- the more accessible it is, the healthier I tend to eat during the week. The hummus is also delicious with toasted pita bread.

Simple Hummus

Ingredients

• 1 can chickpeas (drain and reserve water)

• 2 cloves garlic, peeled

• Juice of half a lemon

• ¼ cup olive oil

• ½ tsp salt, and extra to taste

• ¼ tsp paprika

Method

• Add garlic, half the olive oil and lemon juice to a high powered blender. Blend on medium until garlic is partially minced

• Add the chickpeas, salt, ½ cup reserved can water, remaining lemon juice and blend between medium and high until smooth (This takes anywhere from a minute to a minute and a half). Add in olive oil as you’re blending

• If the blender is stalling and it’s not becoming smooth, add in a bit more water or oil

• Scoop hummus into a bowl, top with a drizzle of olive oil and paprika and chill for at least an hour before serving

If 2 cloves of garlic is too much, you can use just one. Some people get very freaked out by the reserved can water. It’s very salty and adds depth to the hummus, but you can substitute it with tahini, water or oil.