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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
Equipment
Ingredients
- 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
Instructions
- 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.
Hummus is a daily snack for me – I need to try both recipes asap!
I am a lover of hummus (love, love roasted red pepper)! This looks awesome. I have that same dish and never thought to put hummus in it-great idea! :)
I am a chronic snacker. There, I said it. Hummus is my snack of choice, and these are my two favorite flavors! They look so good! Can’t wait to try to make my own!
I love snacking on hummus!Love that the garlic hummus is the base for the roasted red pepper hummus!
I have a serious addiction to hummus and i could literally eat the whole bowl or two by myself..talking about snacking alot- i dont know what it is lately i have been feeling same way and i have been drinking plenty of water/tea to keep me full instead of reaching for another cheese string or PBJ. Love these hummus idea 2 ways :) esp with roasted peppers!!
Don’t hate me… I’ve never had hummus. But I’m curious about the garlic one. And yes… you completely sound like an addict trying to quit lol It’s an impossible feat ;)
i LOVE hummus, especially on my sandwiches instead of mayo. these look soooo good.
Gorgeous! It would be hard to stop snacking on this!
I could dig into those right now! Roasted red pepper hummus has to be one of my favourites!
Oh geez. Why is my whole body not insiiiiiiide those booooowls.