WATCH – Why You Should Make Your Own Hummus

Today I accomplished a very important feat. I called out a very popular brand of hummus owned by Pepsi Co. who donated over 1.7 million against GMO labeling on a major NBC local news network, all while sharing one of my favorite recipes ever.

Talk about killing two birds with one stone!

Watch it all unfold below in a live cooking segment on Charlotte Today

4.4 from 5 reviews
Food Babe's Beet Hummus Collard Wraps
Prep time
Total time
Serves: 1
  • Beet Hummus Ingredients
  • 1 can of Eden Foods garbanzo beans
  • 2-3 tbsp organic tahini
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • ¼ tsp salt
  • fresh cracked black pepper
  • 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 – but it really brings out the flavor)
  • Wrap & Toppings
  • 3 collard leaves with stem removed (see video for details)
  • avocado slices
  • pickles
  • raw sprouts
  1. Drain garbanzo beans and give them a quick rinse
  2. Combine all hummus 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. Spread 3 tbsp of hummus onto collard leaves, top with avocado, pickles and sprouts
  6. Fold leaf and roll up, secure with a toothpick if making for take out or just eat!
  7. Refrigerate leftover hummus for up to 5-7 days
Makes 1 serving (plus beet hummus for 3-4 more servings)

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A very big thank you goes to Whole Foods for providing the ingredients for today’s cooking segment and to the hosts Colleen Odegaard and Ramona Holloway, Associate Producer Bob Carroll and Production Assistant Kellie Brown.

Spreading my non-GMO and organic message with all your viewers and all of you reading, brings me so much joy.

Food Babe

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125 Responses to “WATCH – Why You Should Make Your Own Hummus”

  1. Tanya

    A question about the beans. I buy in bulk so my garbanzos are dried. I am wondering if canned beans are cooked or just soaked? Can I get a good consistency from raw, sprouted garbanzos?

  2. Rachel R

    My Husband and I are on the Daniel Fast and these look Amazing! I’m looking forward to my trip to Whole Foods tomorrow for these ingredients.

  3. jessika

    Best hummus to use is Cedar’s!! They’re non-gmo verified:) I’m too lazy to mix up my own hummus and cedars is so delicious!

  4. Angela

    Do the beets have to be cooked or are they raw?

  5. Lisa

    Tahini is so easy to make and expensive to buy. Why not add sesame seeds, lemon juice and more olive oil and spices instead?

  6. Laurie

    Same question as Angela, are the beets and carrots raw?

  7. nidhi sharma

    Hello foodbabe. i am so happy to come across your site. I had read so much about you on various mediums and am really impressed with the kind of work u are doing. I am highly motivated and inspired by your guts, conviction, research and the hard work you have put into all this.
    I am an enterprenuer and have my company where we manufacture fresh ,all natural, cold pressed juices.
    Going to be your very regular follower.
    nidhi sharma
    Co founder : FOOD IDEAS pvt ;ltd

  8. cathy

    i used raw on both carrot and beet and used a small beet.

  9. Trish

    The link above moved for the video … but I went out there are relocated it so I could watch it all the way through. Here is the moved link —



  10. jj jabouj

    Garbanzo beans from a CAN? Seriously? An aluminum can? Come on. You can get dry garbanzo beans anywhere. Not cool Food Babe.

    • Kelley (to jj jabouj)

      This posting was not helpful. Please remove.

      • jj jabouj (to Kelley)

        I don’t agree that my comment is is not helpful. This site is about all the chemicals in foods as well as products like sunscreen. Aluminum is bad. Plastic packaging is bad. Just google are aluminum cans bad for all the data. Garbanzo beans are plentiful and cheap. Organic ones are like 2-4 dollars a pound. If food babe is giving out recipes then it should be organic, local and dry. Not from a can where the cooked beans have a shelf life of 2 years. I think in the context of her site, my comment is apropos. Thank you.

  11. RC Woodard

    Ugh! I’ve been careful to avoid GMO foods and most companies who are anti labeling. I missed it with this Hummus, which I really like(d). That is not past tense and never to be purchased again (unless they make some major changes). Thanks for the work you do that keeps us informed and provides info to make better choices.

  12. Trish

    Canned items?????? really? this can be made fresh please explain?

  13. Dede

    FYI – Your link for the beans is wrong. Taking me to sesame oil.

  14. Holly Brown

    I just bought a new pressure cooker (a Fagor) and love it. I made hummus in one hour from dried beans!
    Thank you Food Babe for your incredible articles!

  15. Yvonne Forsman

    I do not use canned beans, they need to be soaked overnight to remove enzyme inhibitors (which inhibit absorption of vitamins and minerals, leading to diseases). I do not believe the food industry soaks beans overnight, with lemon juice, then rinses them and then puts in cans. So… I soak my beans myself!

  16. Dani

    Aluminum has been linked to Alzheimer’s. So I don’t buy aluminum cans, pots or frying pans for that reason. I’m looking forward to making Vani’s beet hummus as I have always made mine without beets. Now to soak my beans..(I’d give you 5 stars Vani but you are supposed to be protecting us from harmful chemicals..)


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