hummus

Easy Classic Hummus Recipe

May 1, 2019 by Megan

There are so many delicious ways to enjoy this classic hummus recipe. Best of all it only takes 10 minutes to make!

Homemade classic hummus recipe comin in hot!!

You guys, it took so long for me to actually try making my own hummus recipe. I’m a pretty seasoned hummus lover but I always picked it up at the store without thinking about making my own. One of my favorites is this Roasted Red Pepper Hummus. Besides hummus being a great addition to any appetizer spread, I also love adding it to wraps, sandwiches, and nachos.

Hummus is just a quick and easy way to get some snacks on the table for guests at any get together and they will be begging you for more.

A topic of big debate amongst hummus connoisseurs is whether or not to peel the skins. To each their own, but I prefer not to mess with it. The hummus is still creamy and for me it works best to just leave the chickpeas as they are.

I do let the food processor (or high-powered blender) run for an extra minute or two after drizzling in the olive oil to get the creamy texture I like.

Ways to Eat This Classic Hummus:

Alongside a crudité platter for a crowd-pleasing appetizer. I always prefer munching on some veggies before dinner so I’m not uncomfortably before it’s even time to eat.
Add to a flatbread pizza for a fun twist and top it with chopped veggies, feta cheese, and some kalamata olives.
Use it as a spread the next time you grill burgers.

Hope you enjoy!! If you make it tag me on Instagram @3scoopssugar. I would love to see!!

Easy Classic Hummus Recipe

There are so many delicious ways to enjoy this classic hummus recipe. Best of all it only takes 10 minutes to make!

Print Recipe Pin Recipe

Prep Time 10

Course Appetizer

Servings 5

Ingredients

15 oz can chickpeas rinsed and drained
1/4 cup water
1/2 cup tahini
2 tbsp olive oil
1 lemon juiced
2 cloves garlic
1/2 tsp cumin
1/4 tsp kosher salt

Toppings

paprika
fresh chopped parsley
olive oil

Instructions

Place all ingredients except olive oil in a food processor and process for 30 seconds to one minute. While processor is still running, stream olive oil into processor slowly. Process for another 1-2 minutes until mixture is smooth. Scrape down sides of bowl once or twice as needed.
Transfer hummus to a bowl and add toppings as desired. Cover and refrigerate to store.

Notes

Recipe also works well using a high powered blender.

More Great Appetizer Ideas

Garlic Tomato Crostini

Buffalo Cauliflower Bites

Herb Chicken, Quinoa, and Veggie Wraps

April 24, 2017 by Megan

Herb chicken, quinoa, and veggies mixed with hummus and basil pesto in a tasty wrap. These wraps are easy to make and have a great flavor with the combination of sautéed orange and green peppers and arugula with chicken seasoned with Herbs de Provence.

SPRING FOOD

Spring. I love this time of year. I love the mild temperatures and the fact that I can leave the house without 5 layers of clothes. I also love spring food! It happens every year without me even realizing it; my grocery lists and weekly menus gradually change as the temperature go up. The weeks of hearty stews and beefy pastas are replaced by salads, grilled meats/fish, and lighter meals all together. Just good ‘ol nutritious eats! Most of the time anyway. 😉

I have been eating wraps since I was about 10 years old. During the summer months my mom would fix turkey wraps with veggies, cheese and a little salsa and they were amazing. Wraps have been a favorite ever since.

You can cook up some really good stuff and make it into a wrap for an easy, make-ahead meal that is delicious and nutritious!!

Wraps are also a good way to pack in some extra veggies for the day. I really like sautéed peppers and they really take these wraps to the next level of deliciousness!! Mmmm Mmm!

LUNCH FOR SUPPER

These herb chicken, quinoa, and veggie wraps are great for lunch but also for supper. During the spring our evening meals suddenly become lighter and start to look a little more like lunches. This is mainly because our kids are only interested in being outside so we have to fix food quick and keep it simple. With this in mind, I also like to create new meals from some of our favorite “oldies”. For instance, finding new ways to fix jumbo pasta shells, putting new sauces on steaks…see where I am going…discovering ways to spice up the wraps I have been eating for years!!

My go-to lunch is a turkey, hummus, and avocado wrap. Tastes great! Then the other day I started experimenting and cooked some chicken seasoned with Herbs de Provence and alone it was fantastic. So, of course I thought why not fix this amazing herby chicken and make it into a wrap?!

And so it happened. Herbs de Provence seasoned chicken with quinoa, peppers, hummus, arugula, basil pesto, and Parmigianno Reggiano cheese. And let me tell you 👉 this wrap is absolutely fantastic! For a wrap, it is totally supper worthy!

You know because for lunch you can chow down on anything, but for dinner it has got to be great!

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