5 minute hummus

what's for breakfast? i am terrible about cooking breakfast- so not a morning person! 

we are trying out non-breakfast foods for breakfast since we aren't big fans of the traditional stuff (although i love a good waffle). but when ry requested hummus i was thrilled since i could make it the night before and he could have breakfast right away without waiting for me to make it. this recipe is so easy and good- no excuses not to make it now! 

5 Minute Hummus 

Makes 1 1⁄2 cups

Total Time: 05m

Ingredients

• 1  15-ounce can chickpeas, rinsed
• 1  clove  garlic
• 1⁄4  cup  olive oil, plus more for serving
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  tahini (sesame seed paste; optional)
• 1  teaspoon  ground cumin
• kosher salt
• 1/4  teaspoon  paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Tip

This dip can be refrigerated in an airtight container for up to 4 days.

Nutritional Information

Calories 145; Fat 12g; Sat Fat 2g; Cholesterol 0mg; Sodium 335mg; Protein 2g; Carbohydrate 8g; Sugar 1g; Fiber 2g; Iron 1mg; Calcium 19mg