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
- 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.
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