Back when we first started this blog, we posted a hummus recipe that we used every now and then. Welp, times have changed! I (Whitney) have a full time job and I like to take my lunch to work. Every Sunday afternoon I make a batch of hummus and take it to work on sandwiches (or with carrots if I’m watching carbs ) throughout the week. It’s super cheap, healthy, and travels well. After making many batches of this stuff, I’ve become somewhat of a hummus snob. I like my hummus to be smooth and creamy. I like to taste the lemon, garlic, and whatever herb is used. How I use the hummus will dictate the consistancy. I like a bit more firm hummus if I’m using it as the star of a sandwich, but I like more of a creamy thin hummus when I’m dipping with pita chips. Anyhow, here is the recipe I make every weekend. Meet the starting lineup:

Ingredients:

15-oz. can organic garbanzo beans, drained and rinsed
1 large clove (or two small cloves) garlic, minced
2 tablespoons tahini
1 lemon, juiced
1/4 cup (give or take a bit) extra virgin olive oil
1/2 cup fresh herbs, chopped (whatever you have around, flat leaf parsley, cilantro, basil, etc.)
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

Preparation:

Combine all ingredients in a food processor until smooth. If needed, add more 1-2 more tablespoons of olive oil until desired consistency is reached. This is a very basic recipe, but the flavor possibilities are endless. Try adding ingredients like roasted red peppers, pine nuts, cayenne pepper, jalapeño, and more. The sky is the limit!