I’ve been focusing too much on breakfast, lunch and dinner prep, and totally ignoring snack prep. I want to make up for that today. And I wanted to go a little further than plain old hummus. If you like pesto, this one is for you. You should probably like hummus too. So, if you’ve got some mason jars around your house, prep any veggies you want and pair them with this hummus for a super sweet on-the-go snack! Here’s Snack Prep: Veggie Sticks with Easy Pesto Hummus (jump to recipe).
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!
A pesto twist on the classic hummus, plus, have you tried it with veggies in a mason jar?
- 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
- Add all ingredients 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.
For 4 mason jars, I used 6 medium sized carrots and 1 bunch of celery. Feel free to use your favorites.
- Serving Size: 3 tablespoons
- Calories: 140
- Fat: 10g
- Carbohydrates: 10g
- Protein: 3g
Thank you so much for checking out my post Snack Prep: Veggie Sticks with Easy Pesto Hummus. Use #projectmealplan on social media if you try out this idea! Let me know if you have any other mason jar tips, too. And follow me on Pinterest for meal inspiration every single day.