I love snacking and hummus might just be one of my favorites! The fiber from the garbanzos is filling and nutritious and the healthy fats from the olive oil is super filling! It’s a great plant-based option for extra protein when topped on salads, sandwiches or bowls or by itself with some mini peppers. It’s easy to give into temptation and buy store bought hummus containers. But here’s my problem with that — #1 I always end up taking forever to go through such a huge container and I waste it all! #2 I have yet to find a good tasting hummus brand that uses cold-pressed extra virgin olive oil (yes, there are brands out there, but they are super dry and flavorless).
All of that to say, save your money and make this hummus in less than 5 minutes!
Jump to RecipeHave you ever looked at the back of a hummus label? It’s usually made with soybean, canola, or sunflower oil. The problem with these oils is that they are highly processed and loaded with omega-6 polyunsaturated fats which is linked to increase inflammation and cardiovascular disease risk. Because of our SAD (standard American diets) lifestyle, we are exposed to more omega-6 than our ancestors ever were! That’s why it’s important to try to increase your omega-3:omega-6 ratio to help limit inflammation on the molecular level (blood vessels, arteries of the heart) by eating omega-3 rich foods (think salmon, flax, walnuts, fish oil) and limiting omega-6 in place for monounsaturated fats (avocado, olive oil).
Always opt for cold-pressed, extra virgin olive oil made in Greece if possible. Yes, I may be biased as a Greek girl myself, but Greek EVOO goes through stringent testing to make sure it upholds the highest standards. Unfortunately, a few years ago it was uncovered that many “prime” olive oils out of Italy were actually being mixed with canola oil, unknowingly exposing consumers to omega-6 fatty acids! Always purchase olive oil in a dark bottle to prevent it from going rancid. When using olive oil in a raw dish like this hummus, I recommend the brand Kosterina for a rich taste.
1 whole lemon is a must for a tangy flavor and I recommend using this lemon press for the best results. Also, don’t skimp on your tahini! It is what brings out the creamy texture of your hummus. I have tried various brands of tahini (including the thrive market brand, yuck!) – by far the TJ’s brand is the best one out there.
Lastly, a little trick from moi — use ice cubes in place of water! First, your hummus will be ready to serve chilled and it prevents the dip from becoming watery over time. Enjoy!
5-Minute Dreamy Tahini Hummus
Equipment
- 1 Blender Vitamix preferable
Ingredients
- 1 14-oz container of organic chickpeas , dump in the acquafaba too (the foamy liquid with the chickpeas)!
- 1 clove garlic
- 1/4 cup ground tahini, (trader joe's brand is the best!)
- 1/4 cup cold-pressed extra virgin olive oil
- 1/2 lemon, juiced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp Kosher salt
- 1 tsp ground black pepper
Instructions
- Add entire can of chickpeas (with the foamy acquafaba) to blender!
- Peel and add 1 garlic clove to blender (2 cloves depending on your desired level of garlicky-ness)
- Remove ground tahini from fridge and mix well to make sure oil and solid level are smooth. Then add to blender.
- Add ground cumin, paprika, kosher salt and black pepper. Then pour in EVOO.
- Add 3 ice cubes to the blender!
- Juice 1/2 to 1 whole lemon into the blender (start with half, blend until creamy and then taste to see if you need more acidity).
- Blend on low setting and then increase to high until creamy consistency is achieved!
- Transfer to a bowl and sprinkle extra paprika on top. Serve as a dip or store in the fridge for up to one week!