Foodie Friday: Hummus

One of the favorite things that I whipped up during lockdown was hummus. I usually purchase a tub of it from the grocery store. There’s something artistic about creating customized spices for the dip, though.


I also like to add in special garnishes like toasted sesame seeds, parsley, or even green onions.

Here’s a quick recipe:

1 can chickpeas (drained and rinsed)

1/4 c olive oil

1/4 c cold water

2 garlic cloves

2 lemons, juiced

1/2 tsp cumin

1/2 tsp paprika

pinch of salt and pepper

Place all ingredients in the food processor and mix.

Fun tip: I’ve tried both dried and canned chickpeas, and I think the canned version is a lot easier to use. To get the hummus to a softer consistency, I boiled the garbanzo beans with a dash of baking soda before placing them into the food processor.

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