What to pack in the lunch box? Seems to be the one recurring question you need to answer at 6am and you can’t always find an easy answer. How many days until winter break? That one you can answer. Does it always have to be difficult? That one I can answer. NO!
The vegetarian lunchbox is not difficult with this DIY, homemade, tahini-free hummus. What? Hummus without additives and exotic oils … free of nuts and free of that super long list of ingredients no one actually believes belongs in a container with a perfect little chickpea! Hooray!
This creamy hummus can be made on a day when you are not so busy and stored in small pack-able containers that you toss in the lunch bag alongside some veggies, pita or tortilla chips, fruit of your choice and lunch is done! OR spread 2 tablespoons on a wrap, top with tomato slices, olives, and fresh spinach and you have yourself a lunch wrap to go.
The recipe is published as starting with dry garbanzo beans because it is more cost effective for us and I buy lots of beans in bulk so I always have some available for my favorite chickpea recipes. If you don’t have dry garbanzo beans but have 2 cans … use them here!
I love hummus.
Why do I love hummus?
It is delicious.
It isn’t meat.
Making it I get to use my Vitamix and anyone that knows me knows I am in love with my Vitamix and I use it every day for one reason or another or I find a reason.
Chickpeas are another one of those beans that I can’t say enough great things about: 12g protein per serving, have a low glycemic index so keeps you fuller longer, slower to digest, and 35g of fiber (what?!?).
Easy. Easy to make. Easy to pack for lunch and travel.
Hope you LOVE hummus as much as I do …
Tahini-Free Roasted Garlic Hummus
Best Ever Vegetarian Tahini-Free Garlic Hummus made from fresh dried chick peas, roasted garlic, and olive oil. Easy and nutritious. Perfect for the vegetarian lunchbox.
Rinse chickpeas in a strainer under cool water for 30 seconds
Place chickpeas, 6 cups water, and 1 tsp salt in Instant Pot, set to "Beans" for 30 minutes, release the steam when time is up and drain out water
While chickpeas are cooking heat 1 tsp olive oil in a pan on medium-high heat, when hot add sliced garlic and cook for 3 minutes or until golden brown but not burned, remove from heat
Place chickpeas, roasted garlic, 2 tablespoons olive oil, 1/4 water, and 1 tsp salt in blender and blend in 20 second increments (on my Vitamix I set the dial to #5) until smooth. You will need to add in extra water 1/4 cup at a time if too thick for the blender to process and add in 1/2 tsp olive oil at a time to smooth out the texture. Depending on blender and desired consistency, can take up to 3 cups water during this step.
Serve with raw veggies, pita or tortilla chips, or make into a wrap for a sandwich on the go with some sliced tomatoes and fresh spinach. Store leftovers in a container in the refrigerator for up to one week.
This recipe requires a strong blender to achieve a smooth consistency. Add water and olive oil during step 4 and scrape down the sides of the blender in increments. This will need to be done several times and is not an exact science, keep blending and adding to get it right!
After you reach your desired consistency add in chopped olives, more garlic, red pepper paste, so many options!