Homemade Hummus

Name: Homemade Hummus
Prep time: 10 min
Total time: 10 min
Yield: About 2 cups
Ingredients: 15-ounce can chickpeas (garbanzo beans), rinsed and drained well; Juice from 1 lemon (about 1/4 cup); 3/4 teaspoon kosher or sea salt; 1–2 cloves garlic, very finely minced; 1/4 cup plain yogurt; 3 tablespoons extra virgin olive oil, plus more for drizzling; 1/4 teaspoon smoked paprika; Minced fresh parsley

Creamy homemade hummus made with chickpeas, lemon, garlic, yogurt and olive oil, finished with smoked paprika and fresh parsley.

About 2 cups
Prep 10 min
Ready in 10 min

A plate of creamy hummus topped with chickpeas, olive oil and paprika

In honor of my hummus-loving husband, I'm including this recipe. Aaron often says, "Hummus is my love language."

— Kristen

Ingredients

15-ounce can chickpeas (garbanzo beans), rinsed and drained well
Juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1–2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
Minced fresh parsley

Nutrition per serving

Calories: 110
Protein: 3 g

Serving: 1/4 cup. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

In a food processor or blender, combine the chickpeas, lemon juice, salt, garlic and yogurt.
Process for 1 minute, then open the food processor and scrape the sides. Process for another minute.
While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water.
Just before serving, sprinkle with smoked paprika and fresh parsley, and drizzle with additional olive oil.
Serve with fresh vegetables, crackers, or bread slices.