Snacking is supposed to be easy. You’re supposed to rip open a bag of chips, tear the cellophane off a chewy bar, dip a spoon into a jar of peanut butter. But sometimes you’re home early from work on a Friday afternoon, and you’ve got time to whip up something quick that elevates your snack from humble to out-of-this-world.
That’s what happens when you make your own hummus. Supermarket hummus is good and I buy it almost once a week. Somehow I keep forgetting how much better homemade hummus is. It’s worth the inconvenience if you have the time.
I found myself with nothing better to do this afternoon and a hankering for hummus. I opened my hummus-less fridge and noticed the limp, shiny, roasted vegetables I had made a couple nights earlier. Zucchini and yellow squash were among the mix, which turn creamy when you cook them down, so I figured they would blend nicely, too. I followed my hunch and added the veggies and some garbanzo beans to my blender. Balsamic vinegar and Dijon mustard joined the mixture to add tangy sweetness, tahini brought richness, and everything came together with olive oil. I stuck my finger in for a lick, and shocked myself with the luscious, intense flavor that met my tongue. Fuck, it was good. When was the last time Saabra made you curse with joy?
Roasted Vegetable Hummus
What you need
- Leftover roasted vegetables (I used yellow squash, zucchini, red pepper, onion, tomato, but I’d be curious to hear about your combos!) (about 3-4 cups)
- 1 15 oz can garbanzo beans, drained
- 3 TB balsamic vinegar
- 1 TB Dijon mustard
- 1 garlic clove
- 1 teaspoon dried Italian herbs
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup tahini
- olive oil as needed
What you do
-Add everything to blender except olive oil. Blend, drizzle in olive oil until hummus reaches desired consistency. Taste. More salt? More balsamic? More tahini? You decide, snack time is about getting exactly what you crave.