Mary+Flowers

Ciao!

My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

easy homemade hummus

easy homemade hummus

easy homemade hummus

This hummus is creamy, smooth and delicious. Plus, it takes less than five minutes to prepare without the additives found in store-bought hummus. Just toss all the ingredients into a food processor or blender, pulse on high-speed and voila—you’ve got yourself some homemade hummus. So easy, yet others will be impressed.

The key to this hummus is using high-quality tahini and olive oil. I am partial to this tahini because it’s delicious, organic and packaged in a glass jar (I’m trying to move away from using plastic). There is only one tablespoon of olive oil in the recipe which is why I pour a generous amount on top! But it’s important to use olive oil that is on the fruitier side and not too bitter.

easy homemade hummus

Once you start homemade hummus, you’ll never go back and you’ll find all sorts of circumstances to use it—slab it on veggies burgers, avocado toast, atop salads, or make it the star of a mezze platter, scooping up a generous heap with any veggie, cracker or pita you fancy.

Bon appetit!

easy homemade hummus

Easy Homemade Hummus

{Vegan, Gluten-free, Soy-free, Nut-free, Dairy-free}

Easy Homemade Hummus

Makes: About 1 Cup

Quick Homemade Hummus

Time:

Ingredients:
  • 1 15-oz can organic chickpeas, drained*
  • 1/4 cup organic tahini*
  • 3 tablespoons ice cold water
  • Juice of one medium, ripe lemon; about 2 tablespoons or so
  • 1 tablespoon high quality olive oil, plus more for garnish*
  • 1/8-1/4 teaspoon ground cumin
  • 1/2 teaspoon sea salt (I prefer Maldon)
  • optional: small garlic clove
  • optional: garnish with fresh chopped parsely, olive oil, a dash of paprika and red pepper flakes and pinenuts

Instructions:
  1. Place all ingredients into a blender or food processor. Blend on high speed until creamy.
  2. Taste and adjust seasoning as necessary; you can add more ice water for a thinner consistancy.
  3. Garnish with olive oil, paprika, red pepper flakes, chopped parsley and pinenuts. Serve with fresh pita or crackers, olives and vegetables of choice. Store in the refrigerator for up to three days, in an air-tight container.

Notes:

healthy breakfast muffins {v+gf}

healthy breakfast muffins {v+gf}

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