Quick and Easy Hummus Recipe

As promised, here is the first recipe off of my Super Bowl snack menu. This recipe is super simple and super quick. Takes very few ingredients and even less time. Added bonus: this recipe doesn’t use olive oil or Tahini so it’s even healthier for you than your standard hummus. Also, if you want to take the flavor up a notch, feel free to add other ingredients such as sun-dried tomatoes, roasted red peppers, additional garlic or a variety of flavorings (be sure not to exceed 3 oz of additional ingredients).


1 15 oz can of Garbanzo Beans (chickpeas)*, drained, liquid reserved in a small dish

1 small Jalapeño pepper, diced (optional)

1/2 tsp. Ground Cumin

3 cloves Garlic, minced

2 tbsp. Lemon Juice

1 tsp. Salt


1) In a food processor or blender, combine the garbanzo beans, jalapeño, cumin, lemon juice, garlic and any additional ingredients you choose.

2) While blending the ingredients together, add small amounts (about 1 tbsp.) of the garbanzo bean liquid until the mixture is smooth.

3) Serve or chill until ready to eat.

*Any brand of garbanzo bean or chickpea will do, however, I recommend using a higher end brand such as Busch’s for best taste.

This recipe will keep in the fridge in an airtight container for up to a week.


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