The great thing about making your own hummus is that you can personalize it any way you want, and it couldn’t be easier. I love to add lemon and paprika to mine, but you can add whatever you want. Once you’ve tried making your own, you’ll be hooked.
Lemony Homemade Hummus
1 can low sodium chickpeas, drained and rinsed
1/4 cup tahini
1 lemon, zested and juiced
1 tablespoon paprika
1/2 teaspoon chili powder
1/4 cup extra virgin olive oil plus 2 tablespoons
1 garlic clove
1 sprig rosemary, minced (optional)
2 teaspoons salt (to taste)
Saute the garlic clove and rosemary in 2 tablespoons of olive oil in a small saucepan, just until softened but not browned. (If you like raw garlic, you can skip this step.)
Remove to a food processor with the rest of the ingredients and puree. Adjust to taste. Serve with pita triangles and whatever toppings you like.