Hummus, hummus, and more hummus

I eat hummus every day for lunch. Every. Single. Day. “Don’t you ever get sick of it?”, you might be wondering. Nope, never. Here’s why: roasted red pepper hummus, garlic hummus, black bean hummus, white bean hummus, spicy hummus, olive hummus, you get the idea. The possibilities are endless. I’ve been making my own hummus in lieu of store-bought for a while and I can’t imagine going back. The first factor in my decision to switch was price: a container runs anywhere between 3 and 5 dollars. When you eat as much as I do, it adds up fast; making your own can cut the price in half (with the exception of tahini, which is about 7 dollars per jar but lasts a LONG time – it is possible to make hummus without it). The second factor? It’s fun! Again, I could be the only nerd who finds making hummus fun, but I love tossing in random add-ins and seeing what I get.

Plain Hummus:

What you’ll need:

1 15-oz can garbanzo beans (drained)

Recipe/photo credit:

Recipe/photo credit:

1/4 C. lemon juice

1/4 C. tahini paste

2 tbsp. minced garlic

1 tsp. salt

a dash of black pepper

a dash of crushed red pepper (optional)

2 to 3 tbsp. water (depending on consistency)

In a food processor (or if you’re food processor-less like me, a blender can work) add the tahini and lemon juice, blending for 1 minute. Next, add the garlic, salt, pepper, and red pepper and blend for another minute. After draining the garbanzos, add half the can and process for 1 minute. Add the rest of the can and blend until smooth. If you’re consistency comes out thick and chunky, slowly add the water and continue to blend until creamy. Enjoy you’re hummus for up to one week (don’t forget to refrigerate)!

If you’re interested in a tahini-less recipe, check out this one, but I highly recommend picking up a jar of the paste.

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