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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.
Haha, I’m a major snacker too! I get really bad mid-afternoon and late at night. This hummus would be great to have on hand, I love the garlic one!
You have reminded me that I NEED to make hummus more often. Thank you!
At least hummus is a healthy snack!! I mean, it could be so much worse. When I snack, I usually go for the cookie butter. :P
Totally a snacker also, in fact I just snacked two chocolate chip cookies :) Trader Joe’s doesn’t really help either with their whole snack selection.
I’m totally a snacker too, but I kid you not the only thing I snack on is chips and hummus! When I don’t have hummus in the house (AKA never), I don’t seem to snack as much ;P
I love making it myself, and the two varieties you posted are the 2 kinds I make the most :)
I hear ya on the chronic snacking girl- I’m gonna get some gum right now! But this hummus looks pretty great and healthy too!
Hummus is my favorite. Love both of these!
For whatever reason, that little drizzle of olive oil on your garlic hummus is killing me. I want it!! I’m a habitual snacker… salty all the way!!
I love hummus! both of these recipes sound delicious. I wish more people would make hummus instead of buying it from the store. IT’s so easy to whip up!!! My sandwiches are always a little brighter with healthy spread of homemade hummus!
HUMMMASSSSSSS!!!! I love this shizz. Bring some over and we can gossip about everything?