Hummus

Make sure you do not add too much of the liquid from the chickpeas. This will make a soupy hummus.

  • 5
  • 30 min

Ingredients

For All Variations

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1.5 T olive oil
  • 1-2 T lemon or lime juice
  • salt to taste

With Tahini

  • 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

Without Tahini

  • 1 can garbanzo beans/chickpeas
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin

Roasted Red Pepper

  • 1/3 cup tahini
  • 2 garlic cloves, crushed
  • 1/2 cup -3/4 cup roasted red peppers (depending on taste)

Roasted Garlic

  • 2 tablespoons roasted garlic
  • 1/2 teaspoon oregano

Black Bean

  • 1 15 oz. can black beans, drained
  • 1/4 cup tahini
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon cumin

Sun Dried Tomato

  • 3 tablespoons sun dried tomatoes in oil
  • 2 teaspoons parsley

Jalapeno

  • 1 jalapeno pepper, chopped, seeds removed
  • 1/4 cup tahini
  • 2 tablespoons garlic

Artichoke

  • 1 14 oz. can of artichoke hearts, drained
  • 2 tablespoons tahini
  • 1 clove of garlic, crushed

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

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