Easy Hummus
Notes
To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.
Easy Hummus
Ingredients
2 large garlic cloves, smashed
1 1/2 cups cooked garbanzo beans (from a 15-ounce can, rinsed and drained)
3 1/2 tablespoons freshly squeezed lemon juice, more as needed
3 tablespoons warm water, more as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 1/2 tablespoons tahini
1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
Pinch of cayenne pepper
Kosher salt
Toasted pine nuts, for garnish, optional
Finely chopped parsley, for garnish, optional
Directions
Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.
Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).
Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).
Information
Category
Dips, Appetizers
Cuisine
Mediterranean/Middle Eastern
Yield
About 1 1/2 cups
Spicy Black Bean Hummus
Spicy Black Bean Hummus Recipe
Ingredients
1 clove garlic
1 small jalapeño pepper, chopped (or 1/2 teaspoon cayenne pepper)
15 ounces black beans, rinsed and drained
1 tablespoon tahini
Juice from 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Directions
Add the garlic and jalapeño to a food processor or blender and puree. Add in the remaining ingredients and mix until smooth.
Enjoy immediately or store in an airtight glass container in the fridge for up to a week.
Nutritional information for 1 tablespoon of dip:
Source: Calorie Count
Information
Category
Snacks, Dips
Yield
16 tablespoons (8 servings)
Cook Time
10 mins
Nutrition
Calories per serving
43
Green Hummus
Green Hummus
Ingredients
2 cups spinach
1 cup arugula
1/4 cup cilantro
1/4 cup green onion, diced
2 garlic cloves
1/4 cup lemon juice
1 cup olive oil
Salt and pepper
4 cups garbanzo beans
Directions
In the bowl of a food processor, combine spinach, arugula, cilantro, green onion, garlic cloves, lemon juice, olive oil, and salt and pepper. Close the top, and process until greens break down. Add garbanzo beans, and process until smooth and creamy. Adjust the seasoning before serving, if necessary.
Information
Category
Snacks, Dips
Cuisine
North American
Yield
About 5 cups
Coconut Curry Hummus
Healthy Thai Hummus Recipe
Ingredients
1 cup chickpeas
1/3 cup tahini
1/4 cup water
1/4 cup lime juice
3 tablespoons dried unsweetened coconut
1 jalapeño, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Directions
Blend the chickpeas, tahini, water, and lime juice in a food processor.
Add the rest of the ingredients and blend well until you're left with a hummus that has a smooth, creamy consistency. Serve immediately or store in the refrigerator for later.
Source: Calorie Count
Information
Category
Snacks
Yield
Serves five.
Nutrition
Calories per serving
170
Edamame Hummus
Edamame Hummus Recipe
Ingredients
2 10-ounce packages frozen shelled edamame (soybeans)
Kosher salt
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears
Directions
I skipped the endive and instead served the hummus with celery sticks and pita chips.
Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
Working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Makes about 6 cups.
Broccoli Cheeze Hummus
Broccoli Cheeze Hummus
Ingredients
1 15-oz. can chickpeas
1 1/2 cups cooked broccoli florets
1/4 of a vegetable bouillon cube, dissolved in 1/2 cup of hot water
1/2 cup nutritional yeast
1 tbsp. olive oil
1 clove of garlic, minced
1 tsp. minced dried onions
1/2 tsp salt (or to taste)
Pinch of black pepper
Directions
A vegan hummus recipe inspired by the classic broccoli & cheese soup
Check out the full recipe over at One Hungry Mess
Dissolve the bouillon cube in the water and set aside. Place the remaining ingredients, except for the broccoli, in a food processor. Once the cube has dissolved, place mixture into the processor and blend until smooth. Add broccoli and blend slightly, so there will still be visible bits of broccoli.
Information
Sneaky Red Lentil “Hummus”
Make this spread as a fun alternative to chickpeas! It’s not only similar in appearance, but taste too. Red lentils also tend to be easier to digest, so if you have problems with chickpeas I encourage you to give this a try.
Print, Email, or Text this recipe
Yield: 1 heaping cup
Ingredients:
1/2 cup uncooked red lentils + 1 & 1/4 cup water
1 garlic clove, peeled
5 tbsp fresh lemon juice
1 tbsp tahini
1 tsp extra virgin olive oil
1/4 tsp fine grain sea salt, or to taste
water to thin out, if needed
Herbs & seasonings of choice, if desired
1. Pick through the lentils to make sure there are no pebbles and rinse in a small colander. In a medium-sized pot, add the lentils and 1 & 1/4 cup water. Bring to a boil, reduce heat to low, and cover, simmering until the water is absorbed or about 10-13 minutes. Stir the lentils frequently to prevent them from sticking to the pot.
2. With the food processor running, drop in the clove of garlic to mince. Add the cooked lentils, along with the lemon juice, tahini, and olive oil. Process until smooth. Add a touch of water if necessary to thin out.
3. Add salt to taste and other herbs and seasonings if desired.
Nutritional info: (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.
Spiced Sweet Potato Hummus
vegan, makes about 3 cups
1 cup oven-baked sweet potato (skin removed)
1 1/2 cups garbanzo beans, drained
2 Tbsp apple cider vinegar
2 Tbsp tahini
4 Tbsp grape seed oil (or olive oil, walnut oil..)
1/3 cup nutritional yeast (optional)
1-2 tsp agave or maple syrup
optional: 1/4 cup orange juice - for a zesty sweet accent of flavor!
salt and spice to taste*
* I used Cajun seasoning and seasoned salt from Penzey's Spices
* Add more oil/vinegar for silkier hummus - if desired. For lower-fat version: sub some or all of the oil with low-fat soy milk or orange juice.
Directions:
1. Add all the ingredients to a Vitamix of Food Processor.
2. Pulse or blend until smooth. For chunkier hummus - pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.
Notes
To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.
Easy Hummus
Ingredients
2 large garlic cloves, smashed
1 1/2 cups cooked garbanzo beans (from a 15-ounce can, rinsed and drained)
3 1/2 tablespoons freshly squeezed lemon juice, more as needed
3 tablespoons warm water, more as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 1/2 tablespoons tahini
1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
Pinch of cayenne pepper
Kosher salt
Toasted pine nuts, for garnish, optional
Finely chopped parsley, for garnish, optional
Directions
Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.
Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).
Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).
Information
Category
Dips, Appetizers
Cuisine
Mediterranean/Middle Eastern
Yield
About 1 1/2 cups
Spicy Black Bean Hummus
Spicy Black Bean Hummus Recipe
Ingredients
1 clove garlic
1 small jalapeño pepper, chopped (or 1/2 teaspoon cayenne pepper)
15 ounces black beans, rinsed and drained
1 tablespoon tahini
Juice from 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Directions
Add the garlic and jalapeño to a food processor or blender and puree. Add in the remaining ingredients and mix until smooth.
Enjoy immediately or store in an airtight glass container in the fridge for up to a week.
Nutritional information for 1 tablespoon of dip:
Source: Calorie Count
Information
Category
Snacks, Dips
Yield
16 tablespoons (8 servings)
Cook Time
10 mins
Nutrition
Calories per serving
43
Green Hummus
Green Hummus
Ingredients
2 cups spinach
1 cup arugula
1/4 cup cilantro
1/4 cup green onion, diced
2 garlic cloves
1/4 cup lemon juice
1 cup olive oil
Salt and pepper
4 cups garbanzo beans
Directions
In the bowl of a food processor, combine spinach, arugula, cilantro, green onion, garlic cloves, lemon juice, olive oil, and salt and pepper. Close the top, and process until greens break down. Add garbanzo beans, and process until smooth and creamy. Adjust the seasoning before serving, if necessary.
Information
Category
Snacks, Dips
Cuisine
North American
Yield
About 5 cups
Coconut Curry Hummus
Healthy Thai Hummus Recipe
Ingredients
1 cup chickpeas
1/3 cup tahini
1/4 cup water
1/4 cup lime juice
3 tablespoons dried unsweetened coconut
1 jalapeño, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Directions
Blend the chickpeas, tahini, water, and lime juice in a food processor.
Add the rest of the ingredients and blend well until you're left with a hummus that has a smooth, creamy consistency. Serve immediately or store in the refrigerator for later.
Source: Calorie Count
Information
Category
Snacks
Yield
Serves five.
Nutrition
Calories per serving
170
Edamame Hummus
Edamame Hummus Recipe
Ingredients
2 10-ounce packages frozen shelled edamame (soybeans)
Kosher salt
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears
Directions
I skipped the endive and instead served the hummus with celery sticks and pita chips.
Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
Working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Makes about 6 cups.
Broccoli Cheeze Hummus
Broccoli Cheeze Hummus
Ingredients
1 15-oz. can chickpeas
1 1/2 cups cooked broccoli florets
1/4 of a vegetable bouillon cube, dissolved in 1/2 cup of hot water
1/2 cup nutritional yeast
1 tbsp. olive oil
1 clove of garlic, minced
1 tsp. minced dried onions
1/2 tsp salt (or to taste)
Pinch of black pepper
Directions
A vegan hummus recipe inspired by the classic broccoli & cheese soup
Check out the full recipe over at One Hungry Mess
Dissolve the bouillon cube in the water and set aside. Place the remaining ingredients, except for the broccoli, in a food processor. Once the cube has dissolved, place mixture into the processor and blend until smooth. Add broccoli and blend slightly, so there will still be visible bits of broccoli.
Information
Sneaky Red Lentil “Hummus”
Make this spread as a fun alternative to chickpeas! It’s not only similar in appearance, but taste too. Red lentils also tend to be easier to digest, so if you have problems with chickpeas I encourage you to give this a try.
Print, Email, or Text this recipe
Yield: 1 heaping cup
Ingredients:
1/2 cup uncooked red lentils + 1 & 1/4 cup water
1 garlic clove, peeled
5 tbsp fresh lemon juice
1 tbsp tahini
1 tsp extra virgin olive oil
1/4 tsp fine grain sea salt, or to taste
water to thin out, if needed
Herbs & seasonings of choice, if desired
1. Pick through the lentils to make sure there are no pebbles and rinse in a small colander. In a medium-sized pot, add the lentils and 1 & 1/4 cup water. Bring to a boil, reduce heat to low, and cover, simmering until the water is absorbed or about 10-13 minutes. Stir the lentils frequently to prevent them from sticking to the pot.
2. With the food processor running, drop in the clove of garlic to mince. Add the cooked lentils, along with the lemon juice, tahini, and olive oil. Process until smooth. Add a touch of water if necessary to thin out.
3. Add salt to taste and other herbs and seasonings if desired.
Nutritional info: (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.
Spiced Sweet Potato Hummus
vegan, makes about 3 cups
1 cup oven-baked sweet potato (skin removed)
1 1/2 cups garbanzo beans, drained
2 Tbsp apple cider vinegar
2 Tbsp tahini
4 Tbsp grape seed oil (or olive oil, walnut oil..)
1/3 cup nutritional yeast (optional)
1-2 tsp agave or maple syrup
optional: 1/4 cup orange juice - for a zesty sweet accent of flavor!
salt and spice to taste*
* I used Cajun seasoning and seasoned salt from Penzey's Spices
* Add more oil/vinegar for silkier hummus - if desired. For lower-fat version: sub some or all of the oil with low-fat soy milk or orange juice.
Directions:
1. Add all the ingredients to a Vitamix of Food Processor.
2. Pulse or blend until smooth. For chunkier hummus - pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.
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