60 Second Hummus! | Queen B's Incredible Edibles

60 Second Hummus

  • 60 second hummus

60 Second Hummus!

  • 2 cans chickpeas – one drained, one with liquid
  • 3-4 cloves garlic
  • 2 tablespoons cumin
  • Juice of 1 lemon
  • 1/4 cup Tahini  paste
  • 1/4 cup olive oil
  • Salt and pepper to taste

Thrive Market

Add all ingredients to blender or bullet blender mixing until fully puréed.

Drizzle with a bit more olive oil and sliced scallions – optional.

*texture will become more dense and flavors will intensify slightly once refrigerated. Store leftovers in air tight container for up to 3 days.

Mmm. Carbs.

We’ve been spending some time lately exploring the realm of carb cycling. From a weight loss standpoint, it’s been known to kick up the fat loss by refeeding carbs every 3-5 days. From a muscle building standpoint, it makes for pretty explosive workouts, since suddenly you have all the extra carbs your body has gotten used to going without. All in all, we’ve been feeling good and it’s definitely been kinda nice adding in some old carby faves.

Take this 60 second hummus! This used to be a staple in my fridge, and I’ve missed it every day of my Keto journey. Even though I could technically make it work in my macros, only a tablespoon at a time. I don’t have that kind of self control. Well, I do, actually. But only when I’m eating store bought hummus, with its bland flavor, bad texture, just blobbed down in a sad plastic container. I can totally eat one tablespoon of that… if forced.

This is not sad plastic hummus. This is a flavorful burst of fresh garlic, creamy Tahini and juicy lemon. Your tastebuds will start smashing plates and yelling OPA! at first taste. It’s THAT good.

I love how versatile hummus is, too. Of course you can have it with pita (deffffff not low carb, though) but I prefer to dip fresh celery, carrots, broccoli or cucumber slices, with my absolute fave use being rolled up with thin sliced roasted lamb, a little feta and kalamata olives. Omg… foolishly good. We recently roasted a 5 pound leg of lamb stuffed with garlic and rosemary, and this is pretty much how we’ve eaten all 5 pounds. I’m not sorry.

In less time than it would take to rip through the “freshness” (ha, jokes) seal on your plastic tubbed hummus, you can whip up this *actual* fresh, delicious dip. And not only is it gluten free, it’s dairy free, vegetarian, vegan AND nut free. That’s pretty pleasing to a whole lotta peeps!

So knock the dust off your blender and get ready to whip it good, for this super easy 60 second hummus!


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