5 Hummus Recipes

Hummus Recipe

You can find this recipe at The Lebanese Kitchen websitehummus and olive oil

28 oz / 8oo g canned chickpeas
3 garlic cloves, peeled
4 tablespoons tahini
juice of 2 lemons
2 teaspoons sea salt
extra virgin olive oil, for drizzling
½ cup (2 oz / 50 g) pine nuts, toasted

Preparation time: 5-10 minutesServes 6-8

Drain the chickpeas, reserving ¼ cup (2 fl oz / 50 ml) of the can juices, and rinse. Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes. Add the reserved can juices, followed by half the lemon juice and the sea salt, and process until smooth. Taste and add more lemon juice, if you like. Scrape the hummus into a dish, drizzle generously with olive oil, sprinkle with the toasted pine nuts, and serve.

Of course there many different ways to create hummus. Here are a few variations:

Beet Hummus

1 3/4 cups cooked beets (cubed)
1/3 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove of garlic

Italian Hummus

1 can of cannellini beans
1/3 cup sundried tomatoes
2 tablespoons of olive oil
2 tablespoons of lemon juice
1/4 teaspoon fresh oregano

Avocado-Lime Hummus

1 can garbanzo beans
1 avocado (peeled with pit removed)
2 tablespoons lime juice
1/2 cup fresh cilantro
1/4 cup water
1 clove garlic
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder

Black Bean Hummus

1 can black beans
2 tablespoons lime juice
1/3 cup fresh cilantro
1 teaspoon cumin
1 chipotle pepper (if desired)

 

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