10-Minute Homemade Hummus
What you eat after having a baby is just as important as what you’re eating while pregnant — Which is exactly why I’m trying to be better about eating healthy foods that do a lot for my body. Since beans are a great source of protein and fiber (two things a breastfeeding mama really needs) I tried my hand at making a quick 10-minute hummus that allows for easy healthy snacking. Click through to print the recipe and give it a try!
This post was sponsored by S&W Beans. All opinions expressed are my own.
I’ve never been much of a bean eater but now that I’m in my 30s, just three weeks postpartum, trying to eat healthier, and am eating less meat it just makes sense to incorporate more beans into my diet. I’ve been looking for easy ways to get the nutrients I need as a breastfeeding mom without having to cook a bunch of things, and just love that I can do that with S&W Beans by making this quick hummus recipe I adapted from Inspired Taste.
I’ve been making this hummus with S&W Beans because they offer both a low-sodium (yes, please!) and organic option, plus have been in the bean biz for 120 years. The ingredients I use are super important to me because what I eat affects the quality of milk I give my baby, so I use S&W Beans knowing that they offer the highest quality product for my needs.
Quick Homemade Hummus
- 1 cup Sesame seeds
- 8 tbsp Virgin olive oil
- 0.25 cup Organic or fresh-squeezed orange juice or lemon juice
- 15.5 floz Garbanzo bean (1 can)
- 2 tbsp Garlic (1-2 cloves)
- 1 dash Cinnamon for garnish
- 3 tbsp Water
- 1 dash Himalayan salt
- Heat sesame seeds in a skillet over medium heat for 2-3 minutes. Be sure to stir occasionally so the seeds don't burn.
- Let the sesame seeds cool for a few minutes
- Place toasted seeds in a food processor to blend. (I improvised with my Vitamix.)
- Add 3-4 Tablespoons of olive oil to blended seeds then blend the mixture again until smooth
- Scoop out 1/4 cup of sesame seed mixture (called Tahini) and package the rest for use at another time. (It can be stored in the fridge for up to 4 weeks.)
- Strain and rinse the canned garbonzo beans
- Blend the beans in a food processor
- Add the 1/4 cup of sesame seed mixture (AKA Tahini) then blend again
- Add water, orange juice or lemon juice, salt, garlic, and 3-4 tablespoons of olive oil then blend together until smooth
- Scoop out your hummus and top with a dash of cinnamon to serve