If you’ve got some mason jars around your house, prep any veggies you want and pair them with this hummus for a super simple and tasty on-the-go snack! Snack Prep: Veggie Sticks with Easy Pesto Hummus recipe and veggie ideas!
So here’s the deal about making hummus at home. Before trying it for the first time, I searched the internet for tips, and I’d like to share them with you:
- Add a little extra water if you want thinner, smoother hummus. – Gimme Some Oven, Classic Hummus
- To use tahini, or not to use tahini? Inspired Taste tested both for me, and decided with tahini was best. I also love that it makes the hummus more smooth! – Inspired Taste, Easy and Smooth Hummus
- The goddess of cooking uses hot sauce in her hummus. What??? I’ll need to try that soon. – Ina Garten, Hummus Recipe
I started out by removing the skins from my chickpeas, but I don’t really do that anymore. Apparently, it doesn’t change the flavor, and barely changes the consistency of the hummus. Not to mention, it really does take about 10 minutes to remove all the skins from one can of chickpeas. So I mean, to each his own.
Basically, you just throw everything in the food processor and blend until smooth. Parm optional. I prepped my veggies and divided them between four mason jars. HINT: Get the short wide mouthed ones for the shorter veggies. Makes sense right?
For the veggies, of course you can use any variety you want (as long as you can grab them out of the jar!). And, if we’re talking about wants, you can also make any kind of hummus you want. But I just love this idea of pre-portioned veggies and hummus, ready to go! Not to mention, fresh hummus just tastes more… fresh, than store-bought. You can actually tell the difference. Might be cheaper too 😉
For simplicity, I used pre-made pesto, but you can totally make you own. It just ends up being cheaper in the long run. And I’ve actually done the math, in this post where I compared Store Bought Vs. Homemade Pesto: Which is Cheaper?. So, I hope you enjoy my new favorite hummus!
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Snack Prep: Veggie Sticks with Easy Pesto Hummus
If you’ve got some mason jars around your house, prep any veggies you want and pair them with this hummus for a super simple and tasty on-the-go snack! Snack Prep: Veggie Sticks with Easy Pesto Hummus recipe and veggie ideas!
- Total Time5 minutes
- Yield6 servings 1x
Ingredients
- 1–15 ounce can of chickpeas, rinsed and drained (peeled or unpeeled)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons prepared pesto
- 2 tablespoons lemon juice (half one lemon)
- 3 tablespoons tahini sauce
- 2 cloves garlic, peeled
- 1 tsp salt
- 1/2 tsp black pepper
- carrots and celery, any veggies of your choice
- optional: parmesan cheese
Instructions
- Add all ingredients except veggies to a food processor until smooth. Add 2 tablespoons of water for thinner and smoother hummus.
- Wash, cut and prepare your veggies. Be sure to note the height of your mason jar, and cut your veggies 1/2 inch to 1 inch shorter than the mason jar. That way they will fit with the lid on.
- Fill jars with approximately 3 tablespoons hummus, then veggies. Hummus makes up to 6 mason jar servings. Store for up to 5 days.
Equipment
Cuisinart 8-Cup Food Processor
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Pint Sized Wide Mouth Mason Jars
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Notes
For 4 mason jars, I used 6 medium sized carrots and 1 bunch of celery. Feel free to use your favorites.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks
Nutrition
- Serving Size: 3 tablespoons
- Calories: 140
- Fat: 10g
- Carbohydrates: 10g
- Protein: 3g
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