Hi Donna,
Since we seem to be finding new & different Hummus Recipes, here's a few of my favorites. Grab some Low-Salt Crackers, some Baked Potato Chips, or some Raw Veggie Sticks and have fun...
White Bean Hummus
Ingredients
- 2 ½ cups white beans, drained and rinsed, or soaked if using dried
- 1 1/2 tablespoons of tahini
- 1 ½ tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cumin
- 1 1/2 cloves of garlic, crushed
- 1/2 teaspoon salt
- water
Preparation:
In a blender or food processor, blend the white beans. Add tahini, lemon juice, cumin, garlic, olive oil, and salt until the ingredients form a creamy, paste-like consistency. Add small amounts of water as needed until desired texture. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour or serve immediately
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Red Bell Pepper Hummus
Ingredients:
- 1 can (16oz -19oz) of chickpeas
- 1 red bell pepper
- 1 tablespoon of tahini
- 1 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons olive oil
- 3/4 teaspoon cumin
- 1 clove of garlic, crushed
- 1/2 teaspoon salt
- 1 ½ tablespoons water
Preparation:
Wash and dry red bell pepper. Chop into ½ inch pieces.
In a blender or food processor, blend the chickpeas. Add red bell pepper, olive oil, tahini, lemon juice, garlic, cumin, water, and salt until the ingredients form a creamy, paste-like consistency. Serve immediately or cover and refrigerate for 30 minutes
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Pumpkin Hummus
Ingredients:
- 1 15-ounce canned pumpkin
- 2 tablespoons tahini
- 1 garlic clove, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
Preparation:
In a food processor, combine ingredients until smooth and creamy. If hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency.
Sppon into serving bowl, and sprinkle with desired topping like cinnamon, red pepper, or more parsley.
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Tomato Basil Hummus
Ingredients:
- 2 cups chickpeas, drained and rinsed, or soaked if using dried
- 1 can (15 ounce) whole, peeled tomatoes
- 2 tablespoons of tahini
- 2 ½ tablespoon fresh lemon juice
- 2 1/2 tablespoon olive oil
- 1/4 teaspoon cumin
- 1 clove of garlic, crushed
- 1/2 teaspoon salt
- 2 ½ tablespoon basil, chopped
Preparation:
In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.
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And finally, for those who are extra health conscious in the crowd:
Hummus With Yogurt
This easy hummus recipe replaces most of the traditional tahini with yogurt. This is a great alternative for those who are watching their weight.
Ingredients:
- 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
- 1-2 cloves garlic, crushed
- cumin (to taste)
- 1 tablespoon lemon juice
- 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBSP)
- 1/2 cup plain yogurt
- 1 teaspoon salt
Preparation:
In a food processor combine beans, tahini (ony if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.
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Have A Blessed Weekend,
Phil