Ahhh hummus, the creamy, filling, edible version of a hug. If you’re trying to up your sustainability prowess and like eating (so, everyone?), MAKE YOUR HUMMUS AT HOME.
Seriously. It’s unbelievably easy, super affordable, and way more delicious. Plus, it doesn’t involve excess packaging. What more could you want?!?
Because I like mixing it up (aka sometimes need to improvise because I don’t have the proper ingredients), I experimented with red kidney beans instead of chickpeas.
The product was oh so tasty and almost TOO BEAUTIFUL TO EAT.
Red Kidney Bean Hummus
- 1 15-oz can of red kidney beans, drained and rinsed*
- 1-3 cloves of peeled garlic (does anyone use just one?!?)
- 1 tsp fresh lemon/lime juice
- 1 tbsp tahini
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika (or any other spice – get creative, try something new!)
- 1/2 tsp sea salt
*Captain Planet-friendly version: substitute can of beans for 1/2 to 3/4 cup of dried beans, soak before cooking, cook before hummus-ing
- Place garlic and beans into a food processor or blender. Smooth for a few seconds until garlic becomes finely chopped.
- Add remaining ingredients and process/blend until everything is combined and looks creamy (add additional tahini/juice if it appears too thick)
- Spoon into a bowl or recycled hummus container from when you naively bought it in the past (as pictured).
- Drizzle with olive oil and sprinkle with additional spices.
- Serve with veggies, tortilla or pita chips.
- Impress friends and family with your advanced culinary skills!