Hummus is one of those foods I always try to prepare myself. Store bought hummus is good but it's too fattening and too expensive. Not a good combo when you are trying to eat healthier and save money. Over the years, I have made different hummus recipes and this is the recipe that I go back to time and time again. If you don't think you will eat this much hummus, I would just cut the recipe in half. If you buy canned chickpeas instead of cooking them, I would just adjust the recipe for one can of chickpeas if you don't want to have it make so much. Also, if you have black beans on hand, they are great for hummus.
Roasted Red Pepper Hummus
(Makes about 10 half cup servings)
-1/2 container of Nasoya Silken Tofu
- -1 7 oz jar of roasted red peppers (in water not oil)-rinsed and drained
- -4 cups chickpeas
- -3 TBSP lemon juice
- -1 TBSP Tahini
- -1/2 tsp garlic powder or 3 cloves (minced)
- -1 tsp salt
- -1/2 tsp cumin
-1/2 tsp paprika
-Reserve a bit of the chickpea juice in case the mixture needs added liquid (add liquid 1 TBSP at a time if needed)
Put the tofu and red peppers in the food processor first and puree them. Then add the chickpeas and process for a few seconds. Then add all of the other ingredients and process until smooth. This may take a minute or two to get it to the consistency that you like. Serve with carrots, celery, bell peppers, crackers, etc.
Below is the nutritional break down from the Spark People recipe calculator.
I either eat hummus as a snack with mixed veggies and crackers or I eat it for lunch as a wrap. In this picture, I have the hummus mixed with raw red bell pepper slices, alfalfa sprouts and wrapped in an Ole Xtreme Wellness Low Carb High Fiber tortilla.