Smooth and Creamy Hummus Recipe

An Easy Hummus Dip

Smooth & Creamy Hummus
Smooth &
Creamy Hummus

Hummus is something I’ve made in my kitchen for the last 10 years. Honestly, there is no way I would survive as a vegan without it. I know that it is a simple dip to most, but it is a healthy protein source.

It’s easy to make and delicious on just about any vegetable, cracker, pita chip, or toast. You can add just about any herb, spice, or vegetable you like to adjust the taste. Bonus points if it was grown in your Growing Dome.

I like to make it at home to save money and control the amount of olive oil used. Many hummus companies, like the ones you might see in the grocery store, choose lower quality oils and add more oil than necessary to make it taste better. I hope this great tasting recipe encourages you to make your own smooth and creamy hummus!

Total Time: 15 min Servings: approximately 12 1 ounce servings

Hummus Ingredients:

– 1 15 ounce can of organic cooked chickpeas (garbanzo beans)

– 1/3 of a Cup of organic tahini

– 3 cloves of garlic from your Dome’s winter harvest

– 1/2 teaspoon of Himalayan pink salt or sea salt

– 3 Tablespoons of freshly squeezed lemon juice

– 1 Tablespoon of extra-virgin olive oil

– 1/2 teaspoon of ground turmeric 

– 1/2 teaspoon ground cumin

– 2 Tablespoon water 

** Optional- sunflower seeds, smoked paprika, & parsley sprigs for garnish. You can also swap any of the above to roasted red peppers or pine nuts

How to make Classic Hummus

Preheat oven to 400 °F.

Get out your food processor, drain chickpeas and rinse.

Add chickpeas, tahini, lemon juice, salt, olive oil, cumin, turmeric, garlic, water.

Process until blended to a smooth texture and your desired consistency.

Garnish with parsley or other fresh herbs from your growing dome, sunflower seeds, & paprika. Voila! 6 dollars back in your pocket! Without all the unnecessary fat and calories from oily hummus. 

Not full yet? Check out some of our other recipes or share yours with us in our Facebook Group Growing Dome Enthusiasts.

Recipe By: Kesy Curtis


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