If you were to look in my fridge once a week you’d always find homemade hummus—it’s one of the best go-to snacks around. I prefer to make my own versus buying for a few reasons. One, I get way hummus more for my money (I buy beans in bulk). Two, I know that the beans have been soaked, which makes them easier to assimilate. And three, I know that there is no added oil or processed salt. YU hummus is quality stuff. This recipe is always delicious and easy to make. Just soak the beans while you sleep the night before.
To change it up flavor-wise, I’ll either make hummus traditional-style, with roasted red peppers or with roasted garlic. I bet it’s also great with roasted jalapenos, but I haven’t tried that—yet. There are many nights when I get home from the gym too late to make dinner and hummus and veggies always come to the rescue. The combo is so packed with nutrition I end up super full and satisfied pretty quickly. Fresh cut broccoli, cauliflower, snap peas (I’m a junkie for these things) and carrots are delicious with all three preparations. Use this hummus recipe as a base and have fun.
Unbleached parchment paper
Buy everything organic if you can. Here’s why.
2 cups garbanzo beans, soaked and cooked (here’s how and why) *start with 3/4 cup dried garbanzo beans
3 tbsp fresh lemon juice
2 tbsp raw tahini (you can also use roasted)
1-2 cloves garlic, roasted for about 5 minutes
1/4 cup pure water
Pinch cayenne pepper (optional)
1/2 tsp fine ground sea salt or more to taste
Fresh ground black pepper to taste (optional)
Roasted Red Pepper Hummus
Everything above, but add 1 large red pepper, cut into quarters and seeded (leave out if you are making traditional hummus) and 1 extra clove of roasted garlic.
Roasted Garlic Hummus
Everything for Traditional Hummus, but add 3-4 extra cloves of roasted garlic.
Let’s get started.
Soak your garbanzo beans overnight or longer. They expand quite a bit so make sure they are in a big bowl of pure water.
Once soaked, rinse them well and cook according to these instructions.
Place all ingredients in a food processor and pulse until ultra creamy.
If you are making Roasted Red Pepper Hummus place your pepper face down on a parchment-lined cookie sheet and roast in the oven at 350°F for about 15-20 minutes or until skins start to blacken. I will place my peeled garlic cloves with the pepper to roast. Just remove them when browned, which may be sooner than your peppers. When peppers look like they do below, remove from oven and allow to cool. Then remove skins. Place skinless peppers in the food processor and mix until smooth.
If you are making Roasted Garlic Hummus place your garlic on a parchment-lined cookie sheet and roast in the oven at 350°F for about 10 minutes or until browned. Toss in the food processor and mix until smooth.
You can store your hummus in an airtight glass container in the fridge for up to two weeks. Enjoy, and let me know if anyone tries a roasted jalapeno or other flavor!
Some more adaptation ideas (just give YU a link back if you share)
1. Cracked Black Pepper & White Bean Hummus: just split the bean quantity half and half with Cannellini beans or replace the chickpeas entirely with Cannellinis. Add loads of fresh, cracked black pepper.
2. Spicy Chipotle Hummus: Add 1 dried (but soaked) chipotle pepper to the Traditional Hummus. Use fresh lime juice instead of lemon.
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