Easy Caprese Hummus Recipe

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Everybody loves hummus – a new twist on an old fave!

For a while now, I have been off hummus. I’m not saying hummus isn’t amazing, it totally is. It’s just that every time I went anywhere or had any amount of people over, it was all I made. It’s so easy – if you have a food processor or blender and five to ten minutes to spare, you can make a great hummus.

I made roasted red pepper hummus, roasted garlic hummus, spinach hummus… Seriously, the list goes on. I was always so proud of it too. I was glad to share them with people I cared about. You’re nobody ‘til somebody hummusses you? Maybe? No?

After a while, nobody was eating the hummus. Maybe they just got bored with me always bringing the same thing. So, I sadly took a hiatus from hummus eating and creating.

But now I’m back! Recently, I have rediscovered the simple and easy awesomeness of it. I have been making new varieties, like this caprese style hummus. However, I have learned to keep these stashes of hummus in the confines of my house so my friends and family don’t OD on hummus again. But, I’ll peddle my hummus genius to all of you online food friends!

Ingredients
(Serves 8-10)

• 15 Ounces Canned Garbanzo Beans, drained and rinsed
• 1 Cup Tomatoes, diced and seeded
• ½ Cup Shredded Mozzarella plus more for topping
• 1 ½ Tablespoons Fresh Chopped Basil
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• ¼ Teaspoon Garlic Powder
• ¾ – 1 ¼ Cup Olive Oil
•Drizzle of a Good Balsamic Glaze (I have one from Trader Joe’s that is great.)

Directions:

1. Drain and rinse the garbanzo beans under cool running water and place beans into a food processor or blender.

2. Dice one or two large tomatoes and try to remove all the seeds from the tomatoes otherwise the hummus will be too loose. Add the tomatoes to the blender/food processor.

3. Add most of the basil to the food processor/blender, reserve a little for garnish. Add the salt, pepper and garlic powder.

4. Add about ¾ cup of olive oil to the blender/food processor. Puree until the mixture stops blending. Use a spoon to loosen the mixture up a bit. Add more olive oil and puree some more. Keep mixing with a spoon in between olive oil additions.

5. Continue to add olive oil until the mixture starts to come together and is loose enough to move through the blender/food processor but still looking chunky like hummus.

7. When you are ready to serve, garnish with balsamic glaze, cheese, or fresh basil. Here I created individual sized servings, garnished with all three toppings and some pita crisps for dipping.

Tip: Hummus will last for a week in a sealed container in the refrigerator. Just add the garnishes when you are ready to serve.

And don’t forget, hummus makes a fantastic appetizer and a great addition to sandwiches or wraps. But don’t hummus-out! Ok…I’m done now.

we heartsters – what are your favorite variations of hummus?