HUMMUS
You will never want the store bought kind again. This is so simple and easy! And it tastes sooo good!!
Try the Roasted Beet Hummus for something different. Serve on slices of cucumber or with your favorite cracker. Roasting your beets will enhance the flavor, but it also takes time.
HUMMUS
Keywords: blender appetizer snack gluten-free vegetarian
Ingredients
- 1 can chickpeas, drained & rinsed
- 3 cloves garlic (1 or 2 if you prefer less garlic)
- ¼ cup tahini
- ¼ cup lemon juice
- 1 – 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt
- Water to thin
- Optional: banana peppers, jalapeño, roasted red pepper, caramelized onions, roasted beets (see below)
Instructions
Put all ingredients in your food processor or blender and blend until the consistency you want is achieved.
Add water as needed if the mixture is too thick and/or you have a hard time blending the hummus into a smooth even texture.
Taste and adjust seasoning to your liking.
Keeps in the fridge for about 1 week.
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ROASTED BEET HUMMUS
Use the above basic hummus recipe and add:
3 medium beets, peeled and chopped
Omit the chili powder
Preheat oven to 400 degrees.
Toss beets in a little bit of oil, a sprinkle of garlic powder and some salt and pepper.
Roast the beets in a single layer for 20 to 30 minutes or under soft and tender.
Place cooled beets in with the chickpeas and other ingredients and blend.
3 medium beets, peeled and chopped
Omit the chili powder
Preheat oven to 400 degrees.
Toss beets in a little bit of oil, a sprinkle of garlic powder and some salt and pepper.
Roast the beets in a single layer for 20 to 30 minutes or under soft and tender.
Place cooled beets in with the chickpeas and other ingredients and blend.