With so many gourmet hummus’s now available, its easy to forget you can still make your own. To save even more money, I like to cook my own garbanzo beans instead of buying precooked canned beans. Canned beans cost 4x more than dried beans. Try cooking a big batch, then divide them into quart-sized freezer bags, and freeze. When you want to make a batch of hummus, pour the frozen beans into a colander and rinse under cold water until they’re soft and defrosted.
This recipe can be made using a food processor or blender; however, if you’re not using a high-speed blender, like a Vitamix, use a food processor.
I like to eat this with my gluten free rosemary garlic crackers. Hummus can be used in so many different ways though, lending a bit of protein to your snack or meal, it’s a great snack to always have on hand. Here are some of my favorite ways to enjoy this hummus:
- Toast + pesto hummus + sliced tomato + sprinkle of sea salt and pepper
- Whole wheat tortilla + pesto hummus + tofu scramble (grab and go breakfast!)
- Crudité platter: carrot sticks + celery + radish + pesto hummus
- 1½ cups cooked garbanzo beans (or 1-15 oz can)
- ¾ oz fresh basil (or one handful)
- 2 cloves garlic, chopped
- 3 tbsp nutritional yeast
- 1 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
- water, as needed
- Place all ingredients in your high speed blender or food processor. Begin processing, then add small increments of water as needed, just enough to form a thick paste.
- Taste for seasoning, adding more salt and pepper as needed.