Hummus is a product I always have in my fridge. It’s pretty convenient since all stores carry it and they have a variety of flavors. After making my own hummus, I doubt I’ll ever buy it at the store again. This is a cheap & easy recipe — Paying $3-5 for an 8 ounce container of hummus is just silly. If you’re a hummus lover, please stop the insanity with me and just make your own!
I decided to make Roasted Red Pepper & Basil Hummus. I had both of the main ingredients on hand, but really, you can make any kind of hummus you want. The main ingredients you need to make hummus are chickpeas, tahini & olive oil. Tahini is a sesame paste and it can be tricky to find. The only store by me that carried it was Whole Foods. Tahini can be stored in your fridge for 6 months. If you’re like me and forget when you buy things, be sure to write the date on the container so you know how long you can use it. (I also do that with cheese!)
This recipe is so easy to make. Throw all of the ingredients in the blender and blend. That’s it.
Then you have this.
Roasted red pepper & basil go so great together. This hummus so thick & creamy. But the best part about it is how fresh it tastes! That’s the reason why I’ll never buy hummus in the store again. A store bought brand can’t compete!
How do you like to eat hummus? It really is a versatile food but I love it as a healthy dip. Veggies are great with hummus but sometimes I want some carbs. Instead of having calorie loaded chips & crackers, make your own baked tortilla chips. All you need are tortillas cut into triangles, cooking spray and your favorite spices. I really like cumin & a little salt. They bake for 10 minutes and then you have your own baked tortilla chips. The chips are super crispy! This is a great way to use up tortillas before they get too stale.
This recipe makes 3 cups and will last 7-10 days in your fridge. I hope after making your own hummus, you’ll never go back to the store bought stuff!
Roasted Red Pepper Hummus
- 1 can (15 oz.) chickpeas/garbanzo beans, rinsed & drained
- 12 oz. jar of roasted red peppers, drained
- 2 tbs olive oil
- Garlic, 2 cloves
- 1/3 cup tahini
- 1 lemon, juiced
- Basil, 8 leaves
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
All ingredients go into the blender. Blend until smooth. Refrigerate for 3 hours before it’s served.
Baked Tortilla Chips
- Cooking spray
- Your favorite spices (I used cumin)
Turn oven onto 350 degrees. Cut tortillas in half, and then each half into thirds. You should have a triangle shaped chip. Line a baking sheet with foil and spray with cooking spray. Place tortillas on the baking sheet and spray with cooking spray. Season chips with salt & the spice you selected. Bake for 10 minutes.