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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

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.

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137 responses to “WATCH – Why You Should Make Your Own Hummus

  1. Hey Vani,

    I keep trying to make hummus at home and am not getting the taste/consistency I want. I’ve heard that it helps if you (1) “cream” the tahini with the lemon and/or olive oil first, and then (2) actually popping the outer peel of of each garbanzo bean. Supposedly it gets a much creamier, restaurant-type texture.

    I was just wondering, do you do this? Or have you tried this before? I don’t have a food processor, just a Vitamix, and haven’t been too happy with the consistency of the hummus I make. Thanks!

    1. I dump all my ingredients into my vitamix and I definitely do not remove the peels/skins. I pulse it and scrape the sides a couple times till everything is incorporated. At this point, it is a very chunky consistency. Some people might stop here. Then I blend it on high for another 3-5 minutes, making sure there is enough liquid to move things around, but not so much that it gets runny. When it’s finished, it’s a bit warm (just to give you an idea of how long you are blending). It end’s up being the creamiest, thickest, best hummus ever and I wouldn’t make it any other way.

      Hooray Food Babe for getting all that info out there! Thanks you for all that you do!

      1. Hey if it save me having to peel all those beans I will definitely try it and see how it works! Thanks for the tip.

      2. I skip the tahini and substitute high quality olive oil and a smidge of cashew butter…talk about smooth, creamy texture!

    2. I too have the same problem! (but do have a food processor…) My husband and son inhale hummus, but I haven’t been able to make the swap to homemade because “it’s not the same” I’d love to solve this dillema 🙂

    3. I have not tried this before honestly – I just throw everything and let it whirl…. It’s probably an ingredient thing more than a appliance thing – the store bough/restaurant hummus’s all have a LOT more oil than chickpeas… maybe try adding more olive oil….and let it blend for a while until it gets super mixed and soft. Good Luck!

      1. I find if you reserve a little of the bean cooking water, or if from a can just plain old water which you can drizzle into the processor if your mix is a little stiff/dry and not blending well. The water will let it down a little, ie; loosen it up a bit to help it blend and not strain the motor of your machine. It’s trial and error folks. I never buy store bought Hummus, it tastes like s**t!. I too Vani, like mine with lots of Tahini, adore the taste and I like a lot of lemon and garlic too. Sometimes I put a bunch of fresh Coriander leaves/Cilantro for an authentic and yummy Greek edge.
        And another great use of your chick peas/Garbanzo beans is Falafel, easy to make and SO GOOD!

        Love from Paphos, Cyprus, Europe.

      2. I always add a little cooking water (or plain water if using canned) and I always add extra olive oil and garlic. I think store hummus is fine but I LOVE homemade. I make big batches and freeze it in small containers so I always have it on hand. 🙂

    4. If you start with dried beans soak in baking soda. They cook quickly this way and come out unbelievably creamy. I just learned this trick.

    5. Ana, I use a Vitamix, cook my own dried peas, and get super-creamy hummus like this:

      Put bean water, lemon juice, garlic and spices in first, followed by the sesame seeds. Bring up to high speed and blend until smooth and fluffy. This step makes an emulsion from the sesame and liquids – an essential step for max creaminess. The peas go in last, preferably hot or at least warm. Hot peas also enhance smoothness*. I cook the peas right before making the hummus, so they’re always warm. Add only about 3/4 of the peas you think you will need and blend ’till smooth on highest setting. Basically you want to get most of the peas blended on high while the mixture is still fluid and blends easily, w/o forming an air pocket around the blade. Turn blender off, add the remaining peas, start blending slowly and increase to high. Add more bean water and/or beans as necessary for desired consistency. If the flavor isn’t perfect after blending, dump it out into a bowl and add spices until it is.

      Good luck!

      *and yumminess

      1. I also use a vitamix, but I read that if you heat the chickpeas before you blend they will get much creamier.

    6. Ana, I use a Vitamix, cook my own dried peas, and get super-creamy hummus like this:

      Put bean water, lemon juice, garlic and spices in first, followed by the sesame seeds. Bring up to high speed and blend until smooth and fluffy. This step makes an emulsion from the sesame and liquids – an essential step for max creaminess. The peas go in last, preferably hot or at least warm. Hot peas also enhance smoothness*. I cook the peas right before making the hummus, so they’re always warm. Add only about 3/4 of the peas you think you will need and blend ’till smooth on highest setting. Basically you want to get most of the peas blended on high while the mixture is still fluid and blends easily, w/o forming an air pocket around the blade. Turn blender off, add the remaining peas, start blending slowly and increase to high. Add more bean water and/or beans as necessary for desired consistency. If the flavor isn’t perfect after blending, dump it out into a bowl and add spices until it is.

      *and yumminess

    7. I had the same problem with chunky consistency in my small, weak, processor. I was dumping all the ingredients in at once. Now I cream the chick peas first with some liquid (like lemon juice or water from the can of chickpeas or from cooking them) and then I add the rest of ingredients like tahini, garlic, etc. My favorite flavorings for hummus are garlic, lemon, and parsley. Yum!!

    8. I heat the chickpeas in a frying pan with some oil and garlic….add a tiny bit of water until they start to “shell”, which is to say peel a little bit by themselves. This softens them and I put all of it in a larger pan on the stove top. Add the lemon juice and use a Braun-type handheld blender right in the pan. …oh, don’t forget the spice, cumin. It’s very distinctive and rather strong. Use sparingly 😉

    9. When I first started making hummus I couldn’t get the right taste either! It has taken me a while, but I have finally got a pretty good flavored hummus (okay-ed by the husband 🙂 )

      I make my own beans instead of using canned (it’s sooo easy) plus waaay more economical. Soak them over night and then cook till soft. I freeze the extras.

      Also I discovered the first jar of tahini I bought was not stirred well and when I was scooping I was getting too much oil which has a much stronger taste than the butter. I now take a hand mixer with one beater and CAREFULLY mix up the tahini. I’ve gotten much better flavor now.

      I also leave on the food processor till the hummus is very creamy… it does get warm like someone else mentioned!

    1. Completely peeled and raw. Good question – I should probably update the recipe to include that detail.

  2. Hey Vani,

    Nice segment…hummus looks delicious! Are you boiling the beats prior to slicing? They looked that way in the video, but didn’t see that step in the recipe so wanted to confirm before trying. Thanks.


  3. regarding the consistency question, i’ve heard that peeling the skins/jackets off of the chickpeas makes all the difference, although granted a bit labor intensive! but if you’re in the mood to give it a try… otherwise, this beet hummus recipe sounds amazing. thank you, thank you, FB, for all of your work. SO important and SO appreciated (and so delicious – bonus)!

    1. Sounds like I need to do some experimenting and isolate the key variables in the situation. = ) Some post I was reading claimed that removing the skins of chickpeas was “meditative” and “therapeutic”…but I’m not sure that’s how I’d feel about it! haha

      1. I have to say, I find what other people term a chore in the kitchen can be a meditative experience, I kinda get into a ‘zone’ in the kitchen, but maybe that’s cos I love creating new stuff. I feel there is no need to ‘peel’ the beans. The fibre is good for you and a little texture is great. I like my Hummus with some texture left to it personally.

        Love from Paphos, Cyprus.

      2. Hi Vani, I am originally from England but have lived here in Cyprus for 8 years. I am Gluten free and became fully vegetarian in the summer and just recently vegan. I love what you do. It’s quite a journey being vegan here and I’m having problems finding some of the ingredients I want/need. Have to improvise sometimes! I’m being egged on to start a blog as I recently started putting my recipes onto my facebook page, so watch this space! Tips/advice/support from you always welcome.
        I’d love to keep this dialogue open.
        Take care real food warrior.
        Love from Cyprus.


    2. i tried peeling the peas once and did not like the result – it was too smooth, more like mayo. Plus, I think the skins are healthy. It’s possible to make smooth, creamy hummus with skins on. 🙂

    1. Sometimes I do… however, I find more people will make the switch if they can remove the extra step (as small as it may be)…

      1. I understand. It is a bit extra work. Especially cooking them, but the health benefits and the ability to bring down the gas effects are great from what I’ve read.

        Happy Cooking!

      2. Especially if you’re on a budget, dried beans are way cheaper. Just takes a little forward planning to soak them overnight.

  4. Great segment! Can’t wait to try your hummus recipe and psyched you were able to get the info in about GMO’s in some of the store bought brands. I am so grateful for all the work you are doing!

    1. Thank you Adri – hope you are having a great new year… and I’ll definitely keep you posted on the GMO front – especially as we bring the battle here to N.C.

  5. Wow! I have a small tin of that hummus in my fridge now! (Well, actually NOW it is in the trash) Thanks for the information AND for the recipe for an alternative…hummus is a big thing in this house with my kids….so making it w/o GMO’s is so great! Thank you for sharing this with a newbie fresh food eater.

    1. We are all learning and in this fight together… thanks for being brave to take control of your food! I hope your kids will like the beet hummus – it’s pretty awesome if you ask me 🙂

  6. I just started making my own this week. Cooked dried garbanzo beans and then made the hummus from there. Cooked enough garbanzo beans to freeze for the next batch of hummus. Aftering hearing this I will definitely start making my own all the time. As others have said thank you for all you do…you are a real food ROCK STAR!!!

      1. Ha, ha, ha, ha! That’s what I do for a living here in Cyprus!
        Love you FOODBABE.

  7. I am going to try this version of hummus. I make a “regular version” and it is so good. We are currently growing a lot of chard in the greenhouse, I will have to try the wrap with that, I haven’t seen Collard greens here in MI (organic ones anyway).

    I make a “regular hummus” and it is so good. I don’t bother de-skinning the chickpeas, but I do cook mine from dry. I add a bit of the cooking liquid to the hummus and let it puree well and it is a nice fluffy consistency. I got the recipe from “Falling Cloudberries” cookbook and the only change is I add a bit of cumin.

    My kids love hummus. I just made hummus as a snack with my cub scout den last night. One of the boys wouldn’t try it, one tried it and loved it and his mom was shocked and of course my son at it willingly! The other two boys weren’t at the meeting. We served it with carrot sticks.

  8. Another question: Raw vs. Roasted tahini? Someone just yesterday swore you had to use roasted for hummus, but the link you posted Vani is for raw tahini. Can anyone weigh in on which they prefer?

    Hummus newbie here…

    1. I prefer raw… but honestly it’s hard to find unless you order it online. Roasted is ok (and tastes better IMO) – as long as it is organic.

    2. i use sesame seeds – way cheaper than tahini and easy to find bulk organic (whole foods). just process them first with liquid only to make your own tahini before adding the peas. I usually use raw, but sometimes toast them – just a matter of taste. experiment!


  9. Congrats and thanks for your had work bringing awareness FB! This segment is awesome! I love the recipe and can’t wait to try this version. What other flavors do you make using mix ins? Do you have a recipe for a red pepper or a spicy hummus? The options seem endless.

  10. Get ’em girl! Nice job on the call-out 🙂
    Cant wait to try this hummus! Spicy black bean hummus and regular hummus may have just met their match!

  11. Even better than the canned beans, is using raw sprouted beans, the taste is so fresh. I just soak them overnight and then leave them in the sprouter for a couple of days until I see the little sprout tails, then just use them same as you do straight from the can. I also add parsley if I have some. I haven’t tried adding other veges though, will have to try that too!

  12. Do you think a blender would work instead of a food processor (mine broke!), I have the same blender as you (bought the one you recommended on Amazon)?

  13. Looking forward to trying the hummus recipe. It looks delicious! At my local Publix they carry an Organic Sabra Hummus that has really good ingredients. Have you seen this? It contains no oils or GMO ingredients. It was great to see you on the news show and have you share so much valuable info about proper food choices. Nice job!

  14. Hey Food Babe! I LOVE what you’re doing for our state! I too live in Charlotte, and I am right there on the front lines supporting you. I have been “educated” by many of your posts! Way to go, thanks for all that you do!

  15. I can’t eat anything packaged in aluminum. Any suggestions for a substitution for the canned beans?

  16. My children love pickles but I have trouble finding acceptable ones. Do you buy yours or make them? If you buy them, where and what brand? Thanks!

    1. I usually get them from the farmer’s market from “Pickelville”…. but occasionally I’ll buy some – but I always make sure they are organic. I like Earth Fare brand the best…

    2. I was going to ask the same thing! I love the Claussen ones that are in the refrigerator section but they all seem to have HFCS in them…

    3. Try Bubbies pickles, in the refrigerated section of the health food store. They are “real” pickles that are fermented. No vinegars, sugars, etc are used in their kosher dills. Just salt, spices and cucumbers.

      You can also easily make them at home in a fermentation crock, if you are so inclined.

      1. GMO’s are banned here in Cyprus except in animal feed, so glad I went veggie.
        I rarely buy pre-made or pre-packaged foods, even juice, I make just about everything from scratch. But I DO boycott all brands that paid to squash labelling in the U.S.
        Food solidarity brothers and sisters!
        We don’t have a lot of the brands here but definitely some from the giants, Nabisco, Pepsico, Coca Cola, General Mills, Kellogs, Cadbury’s, Mars, Lever Bros etc
        .I and many others here in Europe are ‘rooting’ for y’ll U.S. of A!


      2. P.S. Hayley S.
        Don’t believe everything you hear and even less of what you read, they find many ways to skirt around the truth.

      3. THIS IS WRONG!!! I have called the company and the Simply Natural chips are GMO free!!!

  17. Realllly!! your now promoting sprouts? just days ago you were dumping on sprouts. Wud up wid dat?

  18. Any ideas for beet substitutes? My husband doesn’t like them and I am looking for a hummus recipe with more flavor than traditional, garlic, or sundries tomato. Thanks!

  19. I would like to point out that neither citric acid nor potassium sorbate are genetically modified. They are “straight” isolated chemicals. Citric acid is found in citrus juice (as well as produced by us in our own bodies in the Krebs cycle), and what is used by food producers is usually the product of a strain of Aspergillus niger, which produces it when it is fed sugar (a natural process called fermentation, which is used to produce natural foods such as keffir, kimchee, sauerkraut, yogurt, and most importantly, beer.

    Potassium sorbate was initially discovered by distilling rowanberry (rowanberry brandy- NOM!). Now it’s usually produced by a reaction between crotonaldehyde and ketene. (IIRC, it’s a precipitate). I am rather fond of it since it retards mold. I am particularly fond of it for its ability to retard the botulism organism. There are plenty of GMO things to bug food companies about. These two things aren’t them. But, it’s a tasty, tasty recipe!

  20. The traditional arabic way to make hummus is to use chick peas (personally I don’t use cans I use the dry stuff and soak them over night. Then I separate them into zip locs and put them in the freezer). garlic, lemon juice, tahini and a bit of salt. a food processor gets you the perfect consistency. Add some water also. When it’s done spread it into a shallow dish making a bit of a groove in the hummus with a spoon. then add olive oil in the groove and sprinkle some paprika. For a little heat add some cayenne spice.

  21. I couldn’t believe what I saw when I started reading the ingredients list on the hummus I was buying. While I still haven’t taken the plunge in making my own hummus, I have switched over to a local brand of hummus, Abraham’s, which I found in Whole Foods–it’s delicious!
    Ingredients (for the Roasted Garlic variety) : chickpeas, filtered water, sesame tahini, apple cider vinegar, roasted garlic, garlic, sea salt, citric acid, and spices.

  22. Hi Vani- You are a true crusader! I love your site and am a loyal follower! I’ve been slowly making changes toward a more veggie-filled, whole foods /green lifestyle (albeit with some resistance from hub and son! lol). I’ve been a fish-eating “vegetarian” for 10+ years, but also not so organic with a diet much too heavy on carbs and processed food! Recently, I’ve been using the Foodeducate app to help when shopping. Seems Trader Joes Hummus is pretty highly rated (A-). Is there something I’m missing? Is it more “processed” than I think?

    Also, a follow up, as Trader Joes brand claims to be Non-GMO, how can this be possible is a certain TJ product (ie crackers, cookies, etc) has Soy or Soy Lecithin as one of the ingredients? Is it possible that these soy ingredients are NON-GMO for Trader joes??

    Finally, what face lotion /cream do you like best! I am 40 (so crows feet as appearing rapidly!) KMF brand has recently made me break out. Just wondering what others you like best for the 40-something crowd! 😉

    Many, many thanks for being a Whole Food Crusader! You make it easier for the rest of us trying to better our lives!
    Best wishes-
    Colleen – Austin, TX

  23. Hi. You say that Athenos Hummus contains HCFS and show a pic of the Red Ppper flavor which is exactly what I buy and feed my toddler. But it does not list HCFS anywhere on the label. How do you know it contains it? What am I missing? Thank you!

    1. There is not a picture of that on this post? Are you referring to an older post where I discussed Athenos?

      1. I noticed this too. I buy just the regular Athenos hummus and I still havent’ found what ingredient is bad. My label has nothing you have shared. I’m so confused.

  24. I wanted to address something I feel is very misleading about the graphic displaying GMO ingredients.

    First. Citric Acid is not a GMO ingredient.

    Citric acid is an chemical compound. It’s a MOLECULE you can’t have that be a GMO ingredient because it is not an Organism. Even if it came from a GMO lemon it’s still just Citric Acid. It could not be called Citric acid if it is not a pure substance. (in other words not containing any of the other harmful things that GMO’s contain namely compounds never found in food.)

    Potassium Sorbate is also a Molecule and not an Geneticaly Modified Organism. Potassium sorbate is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide. The resulting potassium sorbate may be crystallized from aqueous ethanol.

    Your graphic is very misleading to the general public. I work at an organic deli and it took me 10 minutes of trying to explain that citric acid is the acid in lemon juice that gives it the tart flavor as well as it’s vitamin C content to a customer. She wouldn’t believe me. She said, “well I know all Citric Acid is GMO.” She was so convinced by this GRAPHIC that she won’t eat anything with citric acid in it for fear of it being GMO. I explain that our ALL NATURAL ALL ORGANIC made in house hummus did contain citric acid because it contained lemon juice. We have MANY customers with strict dietary needs that come into my place of work.

    My honesty lost me a customer, but she was not educated enough (or rather misinformed) to understand the difference. I feel you would better serve your community by not using misleading graphics. This has caused plenty of confusion in people.

    My honest 2 cents,


  25. What would a healthy ChickPea hummus be? I wanna be healthy and I follow you and tell random strangers about you and your fb page and they have added you. Thank you for all the research you do… especially for the sunscreen, I need to order some of the good ones and get rid of the bad ones, my son had melanoma and I want to protect him not harm him. Thank you so much!

    1. You can use this recipe and just leave out the beets and carrots for a more traditional version.

  26. Everyday is an adventure with you Vani! My mind is blown over Sabra! It was my fav…… 🙁 Great reciw and information! *cece

  27. Food babe, do you make red pepper hummus? My fiance loves that flavor, and I would love to make it better for him by doing it myself. Any suggestions?

    1. You can use this recipe and just leave out the carrot and beet and add in some roasted red peppers – make your own or buy them. It will be delicious!

  28. HELP! This recipe calls for 2-3 TBSP of tahini but your other hummus recipe calls for 1 TBSP of tahini. Big difference! Which is right? They both say 1 serving.


  29. This used to be my favorite brand as far as taste till I found that how much chemicals they put on it. Probably that is one of the reason why it can last forever in the fridge. Once I bought the largest container and two months after, my brother could believe I still have it in the fridge and it was still “good”… Wish our food industry be more merciful and honest with people and their food.

  30. Hi Food Babe!

    Since food processors are crazy expensive, and I want to make sure I get my money’s worth. What brand do you recommend?


    ~ Becca

  31. How much dried chickpeas will I need if I’m planning to boil them myself?

    Thanks! 🙂

  32. How much dried chickpeas would I need if I’m planning to boil them myself?

    Thanks! 🙂

    1. Hi Michelle – you need about 1 1/2 cups cooked drained chickpeas. That is about 1/2 cup dried but I would cook more. If I’m going to take the time to cook dried beans, I cook a big pot and then freeze in jars. You have cooked chickpeas anytime you want to make hummus. Good luck!

  33. Any opinion as to Cedar brand hummus when in a bind? It’s non-GMO and doesn’t have the ingredients listed. I also can’t get the same creaminess that Cedar’s has. I need a Vitamix. 🙂

  34. Wow, great video, no more Sabra or pre packaged hummus for us!
    Thanks for the great information.
    We usually buy organic Garden of Eatin chips for our hummus, …which chips do you usually use?
    Thanks for the great recipe!

  35. Thanks for recipe! We will be trying it out for sure as we have been looking for a natural way to make homemade hummus. Can’t wait to try it. Thanks for all you do, Food Babe! I even got my mom reading your articles and she just loves all the info you come up with and so do we ~ 🙂

  36. Too bad you recommend Eden Foods brand of chickpeas. The company’s CEO opposes the federal law requiring the health insurance coverage of female contraception. The company says that the contraception clause of the Affordable Care Act violates religious freedom. In the words of Eden’s lawsuit, the clause “attacks and desecrates a foremost tenet of the Catholic Church” where the use of contraception is sinful. In the words of Michael Potter, the CEO of the company, “The government is just walking on the rights of companies and individuals who are trying to exercise their lives consistent with their conscience.”

    Isn’t there another brand you can suggest?

  37. What, exactly, are the hummus ingredients? Do they include cooked beets? Cooked or raw carrots? Thanks. Want to give this a try…

    1. Hi Diana – The hummus ingredients are listed at the beginning of the recipe – the chickpeas down to the maple syrup – the beets and carrots are both raw. Hope you like it!

  38. I love to make baba ghanoush-here’s my recipe for anyone who would like to try it: roast eggplant at 425 degrees for about 40 min. Scoop eggplant out of shell and put in food processor with juice of 1 lemon, 1/4 c organic tahini( I like the brand Kevala b/c it’s nut free for my son), 2 cloves garlic, 1 tsp sea salt, 1/4 c olive oil, 3 Tbs fresh organic parsley, pepper to taste. Refrigerate for 3 hours….sprinkle with extra parsley:)

  39. Question on the beets — I know they are raw … but are they peeled or thrown in to processor whole? can’t wait to blend this one up!!

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