If you like your hummus with a bit of a kick then this Easy Homemade Hummus recipe is for you. Chickpeas, fresh garlic, fresh lemon and added spice of chili powder and cumin for a twist on this classic dip. Delicious with veggies and chips for a snack, as a salad dressing or baked over chicken. Packed with protein and healthy fat this is a dip you can feel good about eating.

I have a confession to make, I hate hummus. Well, I hate store bought hummus. There is this weird twang to it that I can't get past. I used to think I didn't like hummus until I made my own Easy Homemade Hummus. Now, I love it. With everything I cook and eat I like extra spice, and that goes for my hummus too. When I made my own with the traditional recipe including tahini it was ok but I knew it could be better. Enter two of my favorite spices: chili powder and cumin. Add these two spices along with fresh garlic and fresh lemon juice for a delicious dip you will be making weekly. Or just double the recipe like I do, because it'll be gone fast.

This Easy Homemade Hummus is just that, easy. Add chickpeas (aka garbanzo beans), garlic, lemon juice, salt, chili powder and cumin to the base of a blender or food processor. Process for a few seconds until chickpeas are mostly chopped up. Then you will slowly pour in olive oil while the processor is running. Tip: when you drain your chickpeas, save the juice and use to adjust consistency.

This Easy Homemade Hummus is perfect for a veggie tray, charcuterie snack board, as a chip dip (I love it with salty pretzels), as a healthy salad dressing or for Hummus Chicken for an easy meal.

If you give this recipe a try please leave a comment below and let me know how you liked it!

Easy Homemade Hummus

Ingredients:

• 1 can chickpeas, partially drained

• 3 small cloves garlic (or 1 large clove)

• juice from 1 lemon (about 1 1/2 Tbsp)

• 1/4 tsp salt

• 1 tsp chili powder

• 1 tsp cumin

• 1/3 cup olive oil

Directions:

• Combine chickpeas, garlic, lemon juice, salt, chili powder and cumin in the base of a food processor or blender. Process for 30 seconds, then slowly drizzle in olive oil. Continue to process until mixed well and smooth.

• Add water or chickpea juice if too thick. Taste and adjust salt to taste.

• Store in an airtight container in the refrigerator for up to 2 weeks.