Four Hummus Recipes: Four dips your crackers will be begging for

img

Hummus is a great staple item to keep around the house. It makes for easy snacks, is a substitute for mayonnaise on sandwiches, and can also make a hearty salad. There is definitely more than one way to make hummus! Here are four hummus recipes to satisfy every palate.

Once you have the basic recipe, you can add a variety of flavors such as extra garlic, roasted red peppers, basil pesto, cilantro-avocado, frozen spinach and vegan cheese, and more.

History of Hummus

No one knows the exact origin of hummus. The Greeks claim to have invented it, but so too do the Arabs. The earliest reports of hummus were in about the 13th century in Egypt. A cookbook that described a dish called hummus bi tahina. This was a cold dish with chickpeas blended with vinegar, pickled lemons, herbs, spices, and oil, but no tahini. Tahini appears to be a much more recent addition to the mixture.

It makes sense that these places would debate over the origin. Chickpeas, the basic ingredient in hummus, were and are abundant all throughout the Middle East. In fact, the word hummus actually means chickpea in Arabic. Furthermore, we know hummus was consumed across the Levant for over a century.

The history of hummus is so blurry it is now considered simply a worldwide food. The origin lost to antiquity.

Four Hummus Recipes: Why these variations?

Classic Hummus

Well, this hummus recipe is just classic. No change from what I consider “traditional” hummus. Just chickpeas, lemon juice, tahini, and garlic seasoned well and thinned out with water to the desired consistency.

Beet Hummus

Steal the show on any charcuterie or appetizer buffet with the brilliant ruby reddish-pink color of beet hummus. Roasting in advance mellows the earthy flavor and brings out the sweetness of the beets.

Garlic-Basil Hummus

Garlic adds a spicy, sharp note to the neutral background of the chickpeas. Basil brings a summery freshness and a fragrant anise aroma. Plus the bits of basil creates a speckled effect that sets it apart from the classics.

Avocado Cilantro

In classic hummus, we use fatty tahini to add richness to the dish. In this Californian variety, we use avocado as our rich filler. Cilantro adds a pop of zesty, peppery complexity. To even further drive home the Latin American flavor, we use lime as our acid instead of the traditional lemon.

Make it a Meal

Serve any of these four hummus recipes with Mediterranean Vegetable Kebabs for a quick meal on the grill or to help teach children about the history of foods from a different culture.

I hope you enjoy these hummus recipes on your favorite cracker, with fresh veggies, or as a topping or spread. What’s your favorite hummus recipe?

img

Four Hummus Recipes

Prep Time: 5-10 minutes Cook Time: None
Yield:2 cups each

Ingredients

Classic Hummus

1 (14 oz.) can chickpeas, drained and rinsed

Juice from 1 lemon

2 tablespoons tahini

3 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil, plus more for serving

1-2 tablespoons water

Beet Hummus

1 beet, small

1 (15 oz.) can chickpeas, drained and rinsed

1/2 lemon, juiced

1/2 teaspoon salt

2 teaspoons dried dill

1 tablespoon plus 1/3 cup olive oil (divided)

Garlic-Basil Mediterranean Hummus

1/4 cup packed basil

1 (15 oz.) can cannellini beans, or home cooked-drained and rinsed

4 cloves garlic

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper, freshly ground

1/2 teaspoon salt

3 tablespoons olive oil, plus more for serving

1-2 tablespoons water

Avocado-Cilantro Hummus

1 (14 oz.) can chickpeas, drained and rinsed

1 ripe avocado

2 cloves garlic

Juice of 1 lime

1 teaspoon cumin

1/2 teaspoon salt

1/4 cup finely chopped cilantro

3 tablespoons avocado oil, plus more for serving

1-2 tablespoons water

Instructions

For the Classic Hummus

  1. In a food processor, combine all ingredients except olive oil and water and turn on.
  2. With the food processor running, drizzle in olive oil.
  3. Add water, teaspoon by teaspoon until you reach desired consistency.
  4. Remove from food processor and season with salt and pepper to taste.
  5. Serve drizzled with olive oil.

For the Beet Hummus

  1. Preheat oven to 400°F. Scrub beet and remove stem.
  2. Drizzle 1 tablespoon olive oil lightly on beet and wrap tightly in foil. Roast for 45-90 minutes, depending on size, until fork tender.
  3. Let cool for about 20 minutes.
  4. Once cool, slide skin off beet to peel, quarter, and process in food processor or blender until smooth, scraping down the sides as needed.
  5. Add chickpeas, lemon juice, salt, and dill and process until smooth. With processor running, slowly add remaining olive oil and continue processing until hummus is smooth.
  6. Taste and adjust seasonings as needed.
  7. Store in refrigerator. Will keep for up to 1 week.

For the Garlic-Basil Hummus

  1. In a food processor, combine all ingredients except olive oil and water and turn on.
  2. With the food processor running, drizzle in olive oil.
  3. Slowly add water, teaspoon by teaspoon until you reach desired consistency.
  4. Remove from food processor and season with salt and pepper to taste.
  5. Serve drizzled with olive oil.

For the Avocado Cilantro Hummus

  1. In a food processor, combine chickpeas, avocado, garlic, lime juice, cumin, and salt and turn on.
  2. With the food processor running, drizzle in avocado oil.
  3. Add water, teaspoon by teaspoon until you reach desired consistency.
  4. Gently stir in chopped cilantro.
  5. Remove from food processor and season with salt and pepper to taste.
  6. Serve drizzled with avocado oil.

Want to join the next cleanse?

Head over and get signed up to join us next January!

Ready to start now?

Simply grab a Clean Slate Cleanse Cookbook and Workbook to get you going!

Shop the Recipe

Below is a list of recommended products to use for this recipe!

Prev

Salted Caramel Cheesecake

Next

Tofu Makhani with Naan Bread

NOT SURE IF THE CLEANSE IS RIGHT FOR YOU?

DOWNLOAD THIS EBOOK WITH 5 EASY RECIPES AND GIVE THEM AND TRY!

img