With so many fancy-flavored hummus’s now available at the grocery store it’s easy to forget that you too can make your own delicious hummus. To save even more money, I like to cook my own garbanzo beans instead of buying the precooked canned beans, which can cost up to four times as much. Sure it’s time consuming, but by cooking a big batch, dividing them into small bags, and freezing them, you’ll have precooked beans whenever you need and at a quarter of the cost.
This recipe can be made using a food processor or blender, but if you don’t have a high speed blender I’d stick with the food processor as thick purees can cause your blender to overheat.
I like to eat this with my gluten free rosemary garlic crackers, but this hummus doesn’t just taste good with crackers. 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.