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
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Drain beans, saving liquid for later. Rinse beans.
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Place all ingredients into food processor except olive oil and blend until smooth.
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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
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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.