Roasted Red Pepper Hummus
Ingredients:
2 cloves garlic,
miced
1 (15 ounce) can
garbanzo beans, drained
1/3 cup tahini
paste
1/3 cup fresh lemon
juice
½ cup roasted red
peppers
¼ tsp dried basil
Directions:
In an electric food processor, combine garlic,
garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth.
Add roasted peppers and basil; process until the peppers are finely chopped.
Season with salt and pepper. Transfer hummus to small bowl, cover and chill
until you are ready to serve.
Sun- Dried Tomato Hummus
Ingredients:
4 cloves garlic
1 tsp salt
3 tablespoons
tahini paste
¼ cup fresh lemon
juice
2 cans garbanzo
beans, drained
½ cup olive oil
½ cup oil- packed
sun- dried tomatoes, drained
¼ cup finely
shredded basil (optional)
2 tbsp olive oil
1/8 tsp paprika
Directions:
Place garlic, salt, tahini, and lemon juice
into a food processor; process until smooth. Pour in the garbanzo beans and 1/2
cup olive oil; process until smooth again, scraping the sides of the bowl
occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they
have been chopped to very small pieces and are incorporated into the hummus.
Finally, add the basil, and pulse a few times until mixed in.
Spread the hummus into a shallow serving dish,
and make a few decorative grooves on top. Refrigerate at least 1 hour, then
drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Garlic Hummus
Ingredients:
2 cups canned
chickpeas, rinsed and drained
2 tbsp tahini
4 tbsp olive oil
¼ cup warm water
1 large head of
galic
Juice of 1 lemon
¼ tsp sea salt
Directions:
Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Serve chilled or at room
temperature.
Pair any hummus recipe with as many vegetables as you would like!
Avocado Hummus
Ingredients:
1 16 oz
can of chickpeas or garbanzo beans
1
medium avocado, halved, pitted, and flesh removed
1/4
cup liquid from can of chickpeas
3-5
tablespoons lemon juice (depending on taste)
1
1/2 tablespoons tahini
2
cloves garlic, crushed
1/2
teaspoon salt
2
tablespoons olive oil
Directions:
Drain chickpeas and
set aside liquid from can. Combine remaining ingredients in blender or food
processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low
until thoroughly mixed and smooth.
Place in serving
bowl, and create a shallow well in the center of the hummus. Add a small amount
(1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
