Hummus Cups

It’s been an eventful couple of weeks around here. I’ve been visiting farmers’ markets everywhere I can here in Chicago and back home in Ohio. Did you see all the Ohio produce that I was able to capture

With little time to spare on cooking some days and still wanting healthy homemade snacks, I came up with the idea of making small batches of hummus for myself because once you get the hang of making it, it’s easy to do small or large batches. 

They’re even great for taking yourself on a picnic or packing a jar up for your family. 

Hummus Cups

Makes 2 servings 



If starting with dry garbanzos, soak overnight (or for about 3-4 hours) then boil for 1- 1/2 hours.

To a food processor, add the garbanzos, tahini, sea salt and garlic. Blend until most of the garbanzos have been nicely crushed. 

Add the water and lemon juice and continue to blend until completely smooth, at least one minute.

To each serving bowl, add a cup of hummus and garnish with olive oil, a few cooked garbanzos and sumac, parsley or paprika (optional). 

*Prep time included here assumes the use of pre-cooked garbanzos.*
*Cook time indicates blending time in this recipe.* 

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