Homemade hummus is one of those foods that far exceeds anything you can find at the store. Hummus lends itself to personalization so well that it’s hard not to like your results.
Well, unless you don’t like hummus. Then I can’t help you 🙂
This particular recipe is one of my first attempts at homemade hummus and I couldn’t be more pleased with the results. The hummus has a nice hint of tomato and a great blend of spices. If you eat it with a warm, fluffy pita, you’ll think you’ve bitten into a light, flavorful slice of pizza.
Serve at a party or enjoy it on your own; either way I can guarantee it won’t last long.
- 1 15oz can of garbanzo beans (reserve 1/4 cup of liquid from the can)
- 1/4 15oz can of fire-roasted tomatoes
- 1/4 cup raw cashews
- 1/4 cup chopped onions
- One clove of garlic, chopped
- 2 Tbsp nutritional yeast
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp dried rosemary
- salt and pepper to taste
- Add cashews to a food processor or high speed blender and process until they form a light powder. About 2 to 3 minutes.
- Once cashews have formed powder, add garbanzo beans and process until the mixture begins to come together and smooth out. Add reserved liquid to get the blades moving. Process for about 1 to 2 minutes.
- Add all the remaining ingredients and process until desired consistency is reached.
Today is the last day for my Chobani giveaway. Enter while you still can!
Have you made hummus? What’s your favorite kind?