Hummus
We are BIG fans of hummus around here and have fun mixing up the flavors to go with our mood and the seasons. Here are a few of our favorites!
Serve your hummus with cut up vegetables, chips, pita wedges or our homemade flatbread crackers. Hummus is also delicious as a sandwich spread.
Jalapeno (or Chipotle) Cilantro Hummus
Prep Time
10 mins
Total Time
10 mins
A summertime favorite when the jalapeno peppers are so thick on the plant and cilantro is in full bloom!
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: hummus
Servings: 8
Author: Jeanna
Ingredients
- 1 15.5 oz can chickpeas (garbanzo beans)
- 1.5 Tbs fresh lime juice
- 1/3 cup cilantro – rough chop
- 1-2 Jalapeños OR canned Chipotle Peppers seeded and rough chopped
- 1 large or 2 small cloves of garlic – peeled and smashed rough chop
- 1.5 Tbs tahini
- 2 Tbs Olive Oil
- Salt to taste 1/4 – ½ tsp
Instructions
- Drain beans, saving liquid for later. Rinse beans.
- Place all ingredients into food processor except olive oil and blend until smooth.
- While processor is running, drizzle in olive oil. If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency. Add salt to taste.
Recipe Notes
For a smoky flavor, substitute the canned chipotle peppers. They are a bit hotter than the jalapeño, so start with one and add to taste. Also, be sure to remove the seeds – this is where most of the heat is.
Roasted Red Pepper & Basil Hummus
Prep Time
10 mins
Total Time
10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: hummus
Servings: 8
Ingredients
- 1 15.5 oz can chickpeas (garbanzo beans)
- 1.5 Tbs fresh lemon juice
- 1/3 cup basil – rough chop
- 1 cup Roasted Red Pepper* rough chopped
- 1 large or 2 small cloves of garlic – peeled and smashed rough chop
- 1.5 Tbs tahini
- 2 Tbs Olive Oil
- Salt to taste 1/4 – ½ tsp
Instructions
- Drain beans, saving liquid for later. Rinse beans.
- Place all ingredients into food processor except olive oil and blend until smooth.
- While processor is running, drizzle in olive oil. If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency. Add salt to taste.
Recipe Notes
*If you don’t have time to roast your own peppers, just use the jarred.