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.
A summertime favorite when the jalapeno peppers are so thick on the plant and cilantro is in full bloom!
- 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
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.
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.
- 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
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.
*If you don't have time to roast your own peppers, just use the jarred.