I’m embarrassed to admit that I spent at least a year or two buying hummus before I realized how easy it is to make at home. Hummus is great to have in the fridge for a quick snack or light meal. Plus, most of the ingredients are things I have in the cupboard all the time anyway, so it’s simple to throw together at the last-minute.
Personally I’m in love with pita chips, so that’s usually what I eat my hummus with. If you’re trying to be a little healthier, it’s also great with vegetables or you can spread it on a sandwich!
Roasted Red Pepper Hummus
Ingredients
- 15 oz. can garbanzo beans
- 4 oz. roasted red peppers (jarred or fresh)
- 3 tbl. lemon juice
- 1/2 tbl. tahini
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- Salt and pepper to taste
Directions
- Combine all ingredients in a food processor and blend. Slowly add additional water or lemon juice if needed to reach your desired consistency.
Black Bean and Chickpea Hummus
Ingredients
- 15 oz. can black beans
- 15 oz. can garbanzo (chickpeas) beans
- 1 tbl. olive oil
- 2 tbl. lemon juice
- 2 tbl. plain, nonfat yogurt
- 1 tbl. tahini
- 1 clove garlic, minced
- 1 1/2 tsp. curry powder
- Salt and pepper to taste
Directions
- Combine all ingredients in a food processor and blend. Slowly add additional water or lemon juice if needed to reach your desired consistency.
Question: In what part of the grocery store would you find tahini? Thanks!
I’ve seen it in a couple different places depending on the store. First place to check is in the ethnic food aisle. If you can’t find it there then I’d ask a store employee- sometimes it’s in a weird place!
Thanks, Annie!
I looooove hummus! It’s may favorite go to snack. Add a glass if pinot noir and the evening is made
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I totally agree
Those look extra yummy. I don’t get canned chick peas or canned black beans. I cook my own chick peas. I have never made hummus with any thing like this. I am going to try the one with the roasted red bell peppers. thank you
I hope you like it! I haven’t tried cooking my own beans yet, but it’s been on my list of things to try!
Cooking the beans isn’t bad (~ 90min, most of it hands off) and just requires a bit of planning to remember to soak them overnight. Also, according to another blogger (Annie’s Eats) cooked beans can be frozen for later use. I have my chick peas soaking in the fridge and making another batch of hummus tomorrow. I’ll probably freeze some so I can do hummus on demand. (I’m not a fan of the saltiness and “tinniness” of canned vegetables).