What We Ate Wednesday--Homemade Hummus (Two More Ways)

Hello lovelies! More recipes from the House of Hummus. These are the two I use most often as I love the cheesy taste that the nutritional yeast flakes gives them, plus nooch (as all the cool kids call it) is full of B vitamins.

Remember you can freeze hummus, so make the big batch and pop two in the freezer and one in the fridge.

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Aged Cheese Hummus (makes about 2 and 3/4 cups)

 2 tins beans (3 cups) drained and rinsed
6 TB lemon juice (fresh is great, but bottled works too)
12 TB nutritional yeast flakes
2 TB tahini 
2-3 TB oil (start with 2 and see how it seems)
1 tsp onion powder
1 tsp yeast extract like Marmite or miso paste
1 tsp salt
water as needed to thin (a few TB should do it)

Bung everything in a food processor except the water and blend until smooth, stopping to scrape down sides occasionally.Turn on your food processor and while it is running, stream in the oil through the chute and watch it go all creamy. If needed, add the water to thin it out or make it smoother and blend again until silky smooth  Divide into 3 containers and freeze 2.

Smoky Cheese Hummus (makes about 2 and 3/4 cups)

2 tins beans (3 cups) drained and rinsed
6 TB lemon juice (fresh is great, but bottled works too)
12 TB nutritional yeast flakes
2 TB tahini 
2-3 TB oil (start with 2 and see how it seems)
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
water as needed to thin (a few TB should do it)

Bung everything in a food processor except the water and blend until smooth, stopping to scrape down sides occasionally. Turn on your food processor and while it is running, stream in the oil through the chute and watch it go all creamy. If needed, add the water to thin it out or make it smoother and blend again until silky smooth. Divide into 3 containers and freeze 2.  

Pimp your hummus: Leave out the smoked paprika and add 1/4 pesto. This is even better with the nutritional yeast flakes than with the basic hummus.

Enjoy!