This Mouthwatering Monday is all about hummus! I eat a lot of vegetables (and try to force my husband to do the same), so I’m always looking for yummy, healthy, and frugal ways to dress them up. This hummus fits the bill across the board. I started with a recipe from The Lean Green Bean and have changed it a little bit. I make this hummus almost every week when I’m prepping food for weekday lunches. It’s so easy to eat more veggies when they’re pre-cut and right next to a bowl of yummy homemade hummus in the fridge.
Why go homemade when hummus is available at any grocery store? Price is a big factor for me, but I also like to know what’s in my food. In this hummus, the chickpeas are slow cooked and all of the vegetables are roasted at home, so I know that no extra sodium or chemical weirdness is going into the hummus. The ingredients are all readily available and reasonably priced. Red peppers often go on sale for $1/ea — or less! I bought mine on sale for $0.69 at Trader Joe’s. Yay! Who doesn’t love a great sale? Tahini can be a bit pricey (usually around $5-$10 per jar, depending on the brand) but only a little is used in each batch of hummus, so a jar will last a while. Before I purchase tahini, I check to make sure there is no added sodium and that sesame seeds are the only ingredient.
For the hummus, start off by roasting the sweet potato (cut in half), red pepper (core removed), and a full head of garlic (top cut off) at 375 degrees for about 1 hour. You can use any small baking dish, but I always use the small dish from this Rachael Ray Bubble & Brown set because it’s so cute and orange.
When the vegetables are finished roasting, I pull out the baking dish and let everything cool while I start getting the other ingredients ready.
In the meantime, set up your food processor and add 3 cups of cooked garbanzo beans. If you plan on using canned beans, you’ll need two 15-ounce cans that have been drained and rinsed, with 1/2 a cup of liquid reserved. Cut a lemon in half and juice it into a glass or measuring cup. I use a small, manual juicer like this one, but any juicing method will work fine. Once the roasted vegetables have cooled, peel the red pepper, garlic, and sweet potato and add them to the food processor.
Pulse the mixture about 10 times. Add the juice of one lemon, half a cup of garbanzo bean cooking liquid (or reserved juice from the can), 1-3 tablespoons of tahini (I only use one because I’m not a huge fan), 1/2 teaspoon each of cayenne and paprika. We like our hummus spicy, so I usually throw in some extra cayenne. If you’re using homemade beans and vegetables, you may choose to add some salt at this point, though I recommend tasting the hummus before adding it.
Blend until the hummus is smooth, and serve with sliced carrots, celery, and sweet peppers. Hummus is also delicious on wraps or on salads. It will keep in the fridge for about a week… but ours usually disappears before then.
- 3 cups cooked garbanzo beans (or two 15-oz cans, drained and rinsed)
- ½ cup garbanzo bean cooking liquid (or reserved liquid from the can)
- 1 red pepper, core removed
- 1 head of garlic, top chopped off
- 1 sweet potato, halved
- 1-3 tbsp tahini (to taste)
- Juice of one lemon
- ½ tsp paprika
- ½ tsp cayenne (or more for spicier hummus)
- salt (optional)
- Preheat the oven to 375 degrees.
- Put the red pepper, garlic, and sweet potato in a small baking dish and roast for 1 hour.
- Remove the vegetables from the oven and set aside to cool.
- Add 3 cups (or 2 cans) of garbanzo beans to the food processor.
- Once cool, peel the red pepper, sweet potato, and head of garlic. Place them in the food processor and pulse 10 times.
- Add tahini, lemon juice, ½ cup garbanzo bean liquid, paprika, cayenne, and salt to taste (optional).
- Process until smooth.
- Serve on sandwiches or with sliced vegetables. Enjoy!