Quick! Say the title three times fast… just me? Okay.

Everyone on Instagram REALLY wanted the recipe to this incredibly easy hummus so let’s do this!

Ingredients:

• 1 can of chickpeas
• 1/4 cup of tahini
• the juice from one lemon (it should fill a 1/4 measuring cup halfway, make up the difference with water or aquafaba) you can also hack this with lemon juice if you don’t have fresh lemons.
• 2 tablespoons of olive oil
• 2 cloves of garlic (I really like the taste but if you’re not a fan you can use as little as 1/2 a clove)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• water or aquafaba to thin out as necessary

Don’t freak yet! Aquafaba is just the juice from a can of chickpeas. I’ll explain below, I promise!

Directions:

1. Open the can of chickpeas and drain them, but save the liquid! This is called aquafaba and it has a lot of flavor and can help thin out your hummus at the end. If for some reason you forget to save the liquid don’t sweat it, you can always use water.
2. Add your tahini and lemon juice/aquafaba or water mixture to the food processor and process on low for about 1 minute
3. Add your garlic, salt, and cumin and process for about a minute adding the olive oil while the processor is running.
4. Add 1/2 the chickpeas and process on high for a minute or two. If at any point you think you should scrape down the sides of the food processor to better incorporate the ingredients feel free to do so! I usually do this between each step but it’s not always needed.
5. Add the rest of your chickpeas and process on high for 2-3 minutes or until it has reached your desired consistency. If after 3 minutes it is still a little chunky feel free to add a little more olive oil, water, or aquafaba.
6. Serve with pita chips, veggies or even spread on sandwiches or wraps! This should last in the fridge for about a week. Enjoy!

Meal prep perfection!