It's time for a minor moment of truth here: I was never into hummus dip. Put any other kind of dip in front of me and I'd eat it with no problem: guac, cheese, spinach artichoke, French onion...you name it, I'd be dipping a chip in it. But not hummus. There was just something about it's texture - especially the store brand ones - that did not sit well with me or my tastebuds.

Not too long ago I decided to give hummus another chance. It's boasted as such a healthy and hearty snacking option (and I loooooove to snack).

Though I did start to kind of warm up to the packaged store brand version, I wasn't SO convinced that I liked it enough to pay $4 a container for it. Let's face it: I knew if I wasn't absolutely in love with it, it would end up sitting in the back of my fridge and go bad.

Instead, I decided to give a go at making my own. I like being able to make my own dips and snack options because, like when I'm making a meal, I know everything that's going into it. Unlike packaged brands that have things like citric acid and potassium sorbate to maintain freshness.

After doing a little googling around, it was time for me to experiment. And the first go around was EPIC! This is definitely going to stay a staple snack item in my weekly rotation. If you wanna learn how to go about making my creamy, flavorful, and delicious hummus, keep on reading for all the deets!

• 1 15.5oz can of chick peas
• 2 tablespoons of tahini
• 1/2 cup cold water
• 1 large lemon, juiced
• 4-5 tablespoons of olive oil 
• 2 cloves of garlic 
• 1/2 teaspoon cumin
• 1 teaspoon of paprika 
• 1/2 teaspoon of dried parsley 

1. Drain and rinse your chickpeas under cold water. Transfer to a pot and cover with more cold water. Set on the stove and, once the water begins to boil, cook the chickpeas for 20 minutes. 
2. In a food processor (or blender) whip your tahini for about a minute until the texture becomes thick and the color becomes paler than when you started. 
3. After 20 minutes, use a slotted spoon to transfer chickpeas to the food processor (which already has the tahini in it). Add half the water, lemon juice, garlic cloves, cumin, paprika, and parsley and buzz in the food processor for about 2 two minutes. Slowly drizzle in your olive oil while the food processor whips. (if still to thick after the oil has been added, add more water, tablespoon at a time until reached desired consistency)
4. Transfer to an airtight container and let chill in the refrigerator for an hour before serving. 
5. Serve with your favorite dipper, use on a sandwich, or garnish any meal with a dollop of hummus! 
6. ENJOY!