Homemade hummus is actually really simple to make at home. Here’s two versions to try.
I’d like to think of myself as a snacker. A little bit of this, a little bit of that, snack here, snack there. I’m like a chronic snacker. It’s bad. It’s one thing to be eating five meals a day to keep your metabolism going but it’s another to be eating like 10 meals a day cause you can’t stop snacking. I just can’t help it! Recently, to curb my snacking habit, I started to chew gum whenever the snacking craving started creeping up on me.
Ok, I totally sound like a drug addict trying to quit.
But I AM trying to quit ’cause I have a wedding dress to fit into in April!
And then of course I go make myself some hummus – two types of hummus, garlic hummus & roasted red pepper hummus – and everything goes to the sh!tter. Albeit, hummus is *FAIRLY* good for you, far better than ranch dip, it still probably isn’t good 4-5 times a day ;)
However, if you want a healthy snack to munch on, make hummus! It’s full of protein and has got some good Omega 3 fatty acids to help you maintain a healthy heart. Basically, it’s loaded with health so you should spread it on everything. But just don’t go overboard like I tend to ;) Also, when you make this, you should make the garlic hummus first as your ‘base’ and then add the roasted red peppers cause going in reverse doesn’t get you the same results and you’d likely have to clean out your food processor bowl twice. Not fun!
Homemade Hummus - Two Ways
- 31 ounce (879 g) canned garbanzo beans, drained and rinsed
- 2 tablespoon tahini
- 2-3 cloves of garlic
- ⅛ cup (29 ml) olive oil
- 4-5 roasted red peppers
- Salt and pepper, to taste
- To make the garlic hummus, in the bowl of a food processor, add garbanzo beans, tahini, garlic, salt, and pepper. Blend until desired consistency.
- Remove half of the garlic hummus and store in an airtight container in the refrigerator for up to two weeks.
- Add the roasted red peppers to the other half of the garlic hummus and blend until desired consistency.
- Store in an airtight container in the refrigerator for up to two weeks.
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