For some reason, hummus was one of those things that always seemed waaaay more complicated to make than it actually is. So while I call this “hummus for dummies,” it’s really more like “hummus for lazies,” because if you can scroll Facebook or Instagram stories all day, you can find 5 minutes to put this together.
The reason I finally caved and started making my own has nothing to do with money, but everything to do with ingredients. Most store-bought hummus is made with soybean or canola oil, which are HORRIBLE for you. I wanted to be able to control the ingredients I put in so that I could offer it as a healthy snack option for my kids without worrying about my boys developing man boobs (it’s true).
All it takes is a food processor and a few ingredients.
Base Ingredients:
2 cans of organic garbanzo beans
2-3 tablespoons tahini (sesame seed paste, I found it with the other oils)
2-4 tablespoons avocado oil (you could use olive oil but I love the health benefits of avocado oil)
Salt to taste
The juice of one lemon
Add-ins:
garlic, smoked paprika, jalapeno, cilantro, spinach, avocado, cayenne pepper, creativity!
Blend together in a food processor. Add oil until you reach desired consistency.
My first batch contained the base ingredients plus two teaspoons of smoked paprika and about 3 tablespoons of minced garlic. My husband ate it way too fast.
The second batch contained the base ingredients plus two handfuls cilantro, one jalapeno, and 2 tablespoons garlic. The only thing missing in that one was lime instead of lemon.
Use as a dip for Mary’s Gone Crackers (my favorite gluten-free, omega 3 packed crunch) or veggies. My toddler loves to dip Veggie Straws in hummus (not the best but better than Doritos – am I right?).
The key here, as with all of my recipes, is to make this work for YOU. Add seasonings you like, make it fun, and don’t stress! Aaaaaand if you come up with a good combo, comment below and let me know. I’d love to hear it!
Sparking Wholeness with Erin Kerry 
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