Homemade Paprika Hummus Recipe - Impatientfoodie.com Worth It Not Worth It

Hummus

HUMMUS

1 CAN OF CHICKPEAS, DRAINED

½ CUP + 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS OF TAHINI

JUICE FROM ½ A LEMON + ZEST

SALT TO TASTE

SPRINKLE OF CAYENNE PEPPER OR PAPRIKA & PARSLEY FOR GARNISH

 

Once you have had homemade hummus, the stuff you buy in the store tastes acrid. I’m not exaggerating! The other day, I was completely exhausted and starving, so I picked up some hummus at the store along with some bread, cheese, and tomatoes. I got home, toasted my bread, melted cheese on it sliced up the tomatoes, smeared on hummus, drizzled on olive oil and took a big fat bite and immediately spit it out. I thought the hummus had gone bad and checked the sell by date, but nope! Store bought hummus is just nowhere near as good homemade and now I am totally spoiled. The hardest part about this recipe will be cleaning your blender. So painless, so tasty,  SO WORTH IT. 

 

VERDICT: EXTREMELY WORTH IT.

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  • Margo Isadora

    this is kind of absurd… BUT your hummus will be even smoother/more delicious if you peel the chickpeas! (just pinch off their skins) – Worth it if you have a sous chef 🙂

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