With only 7 ingredients, this hummus recipe is quick to make, and way tastier than store-bought. Serve it as a dip with vegetables and crackers, use it in a sandwich, spread it on a wrap, or on top of a rice bowl.
- 2 cup chickpeas
- 1 lemon, juiced
- 2 garlic cloves
- 2 tbsp tahini
- 2 tbsp water
- 1/2 tsp cumin
- 1/4 tsp Himalayan salt
- Add all of the ingredients to a food processor and blend until smooth, stopping and scraping down the sides a few times with a spatula. If it is too thick or not blending, add a little bit more water 1 tbsp at a time.
- Transfer to a bowl, and top with a sprinkle of sesame seeds if desired. Cover and refrigerate if not using immediately.
- Store in an airtight container in the fridge for up to 5 days.