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 tastes good, is 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.

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!

Notes:

• Make sure to use BPA-free canned chickpeas, or opt for the ones that are not packaged in aluminum

• I used Once Again unsweetened and salt-free tahini and California Olive Ranch Extra Virgin Olive Oil