You know when you have to make super difficult time-management decisions? I was thinking about it, and it’s almost like you’re some executive at business trying to make layoff decisions, except the business is your life and the layoffs are the hours in the day.
This hummus is my off-hand solution to not having to make as many time-layoffs while still getting some pretty-darn-good hummus. Sure, you could find hummus recipes that are more traditional and have fancier ingredients, but this one’s got the power of EFFICIENCY. Can your hummus recipe do that?!
This baby was born out of multiple factors of not having enough time: I got home late after a long day of school and working at my internship and was too overwhelmed to try to face the grocery store to buy a tub of pre-made hummus. I was desperate for a something to dip the carrots and celery that I had pre-cut earlier in the week into… and then I remembered I had a can of chickpeas in my pantry!
With a new, revived sense of urgency, I blended up four of my kitchen staples to create this beautiful creamy hummus that I get to share with you all today 🙂
I love this hummus because:
- It’s creamy without any added oils
- Packed with protein
- Perfect with veggies or thinned out and used as a dressing
- I usually already have the ingredients on-hand!
Let me know if you try this out in the comments below, or tag me in pictures of recreations @cookwithcourt on Instagram 🙂
And, if you love this recipe you’re sure to love the 3 Ingredient Tahini-Dijon Dressing, too.
4 Ingredient 5 Minute HUMMUS
An easy, five minute hummus recipe made from four pantry staples! Perfect for the busiest-of-times.
- 1 can chickpeas (or 2.5 cups)
- 2 tbsp tahini
- 3/4 tsp salt
- 2 cloves garlic minced
- 6 tbsp water (warm is better for blending)
Add all ingredients to food processor or high speed blender and blend till smooth.
Transfer to serving dish or air-tight storage container. Store in fridge for 5-8 days. Enjoy!