Why aren’t you making your own Hummus?

Still on cloud nine from celebrating my anniversary this week and I’ve been thinking more about what my diet was like gearing up for my wedding. I remember eating red pepper slices and some hummus almost everyday for a snack before dinner. And this is something I still do!

Hummus is very nutritious if made fresh and can be a great pick me up that replaces processed junk in vending machines at work or prepackaged “health” bars. It’s got a combo of protein and fiber to keep you from craving junk. I throw hummus and a red pepper or a few carrots or celery sticks right in my bag before work almost everyday. It’s too easy.

I’ve been making my own hummus for many years. I don’t buy the pre-made stuff for lots of reasons. Please don’t cuss when you find out what’s in your packaged hummus!

1 – Almost all pre-packed hummus on the market uses either soybean oil or canola oil. Both of these are the cheapest oils to use and if you have been reading my blog, you know these oils offset the balance of Omega 3 fatty acids to Omega 6 fatty acids. This imbalance is what is causing so many people to be Omega 3 deficient. Study after study has shown that Omega 3 deficiency causes several chronic diseases like cancer, depression and arthritis.

2 – Soybeans, corn and canola (rapeseed) are grown with lots of genetically modified seeds and sprayed with a ton of pesticides. Pesticides cause all sorts of problems such as neurological, reproductive and endocrine disorders. This is why I eat organic whenever possible.

 

Even the organic version of “Tribe” brand uses canola oil.

These are reasons enough for me not to buy the packaged stuff.

But it gets worse….

3 – Many brands add Potassium Sorbate as a food preservative to keep the hummus from molding or growing yeast. This ingredient has been known to cause skin allergies with prolonged use. Ever wonder why you can’t get rid of that eczema? This could be the culprit.

4 – Sodium Benzoate is another preservative added to commercial hummus – when combined with Vitamin C this can produce benzene that has been known to cause Leukemia and other cancers. It’s a small risk this may happen, but why should the consumer be put at risk in the first place?

5 – Phosphoric Acid is a chemical added hummus to add a tangy or sour taste to the product. They use this inorganic chemical because it is cheaper than using real lemon juice. This chemical has been known to promote osteoporosis, leaching calcium from our bones. No thanks.

 

This brand is the worst as far as preservatives go.

 

And drum roll please….

6 – One of the biggest mass producers of hummus “Athenos” uses High Fructose Corn Syrup.

Yiaya wouldn’t approve. I know she doesn’t use HFCs!

 

Enough said. Please make your own hummus or come over and I’ll share!

 

Here’s one of my favorite recipes for hummus, it’s inspired off another blog I read recently thanks to my friend Rachel at work! (Thanks Rachel!)

Fresh organic ingredients – the only way to cook! Next week I’ll be making my hummus from sprouted chickpeas, taking it to the next level!

 

4.2 from 6 reviews
Food Babe's Hummus
 
Prep time
Total time
 
Serves: 6
Ingredients
  • 1 can of “Eden Farms” organic garbanzo beans
  • 1 TBSP organic tahini
  • 1 garlic clove minced
  • 1 TBSP olive oil
  • ¼ tsp salt
  • fresh cracked black pepper
  • juice of one lemon
  • juice of one orange
  • 2 large carrots chopped
  • 1 small beet chopped
  • handful of cilantro
  • 1 tsp of maple syrup (optional if you like it sweeter)
Instructions
  1. Drain garbanzo beans and give them a quick rinse
  2. Combine all ingredients except olive oil in food processor/blender and blend
  3. Once combined, scrape sides
  4. Start blending again and add olive oil slowing into mixture while it is blending
  5. Remove all hummus into an air tight container and serve or refrigerate up to 5 days.

 

It’s too easy to make your own hummus. Just throw it all in and blend!
The beets make the hummus so bright and pretty! I brought some over to my Mom last week – she said it was “addictive.” I can’t think of a better way to describe this!
The sweetness of the hummus with the bitterness of the collard green make this a great snack. I like to wrap up a few to nibble on while I am cooking at night. These are easy to take to work for lunch too.
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90 Responses to “Why aren’t you making your own Hummus?”

  1. Kendra

    I am totally bring this to a BBQ for the 4th!

    Reply
  2. Julia

    Aren’t you supposed to avoid canned vegetables, even if they’re organic, because of chemicals leaking into the food from the can itself?

    Reply
    • Carol (to Julia)

      Look at the label on the can. Some are BPA free and ok to use.

      Reply
  3. Emily @ The Unprepared Kitchen

    This looks amazing, and I can’t wait to make it. I’ve actually been able to find some really good organic hummus—Pita Pal brand—at Publix for when I need something quick. But for when you want a special flavor, making your own is always the way to go!

    Reply
  4. Sara

    I make alot of my own hummus but found that Engine 2 hummus at Whole Foods is organic and no oil added!

    Reply
  5. Debbi

    What is Tahini and where can I buy it. Btw, thanks for all the great healthy recipes! I made your Gazpacho yesterday and it was Fabulous!!

    Reply
    • Jeannie (to Debbi)

      Debbi, Tahini is smushed up sesame seeds. In NC, Harris Teeter shelves it with peanut butter and Whole Foods has it close to the same position.

      Reply
      • Maria (to Jeannie)

        I often leave tahini out of my hummus and it’s still amazingly great.

  6. LouAnn Mallon

    Do I need to add Tahini or any oil??? I try not to eat or use any oils ~

    Reply
    • Maria (to LouAnn Mallon)

      Yes you can leave both out, you will need water and lemon juice.

      Reply
  7. Jeannie

    Right…. Hummus that lasts 5 days? Nada :)

    Reply
  8. Susan

    I always make my own hummus and add some organic greek yogurt to make it creamier!

    Reply
  9. megsurprise

    We live in Europe. Rapeseed is NOT equal to Canola oil. Canola (US/Canada) is highly refined and thusly GMO. Rapeseed in Europe has harmful ingredients bred out naturally (Erucic Acid). The USA needs to sell natural Rapeseed oil, not canola oil.

    Reply
  10. vika

    beets and Carrots– cooked? or raw?

    Reply
  11. Annalisa

    Just made this today Didn’t have an orange or the cilantro on hand so doubled the lemon juice and it came out fantastic. So delish. Thanks for the great recipe @foodbabe

    Reply

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