homemade hummus variations
I have compiled a list of the various hummus variations I have on file. You will see a basic continuity of ingredients through them, and hopefully, with enough familiarity, you can begin to create your own hummus. Spinach hummus. Pesto hummus. Black bean hummus. Canelli bean hummus. Even key lime hummus (no sugar, of course, unless you think that might float your boat). Whip up a big batch for your next picnic, barbeque or dinner party. I can guarantee your taste buds will love you.
- 1 can of chickpeas, drained
- 1 T. tahini (sesame paste)
- 1 T. olive oil
- one-half t. lemon juice
- garlic paste (to taste)
Process chickpeas in blender or food processor. Mix in other ingredients
- 1 can chickpeas (reserve juice)
- 2-3 T. tahini
- 2 T. olive oil
- 1 t. kosher salt
- 2 t. cumin
- 1-2 t. lemon juice (to taste)
- cayenne pepper (to taste)
Blend in blender or food processor and add chickpea juice as needed
- 1 can chickpeas (garbanzo beans), drained (reserve 1/4 cup liquid)
- 5 T tahini (sesame seed paste)
- juice of one lemon (approx. 3 T)
- 1 garlic clove, minced
- reserved liquid from beans
- salt to taste
Process together in food process or blender until smooth.
variation: Red Pepper Hummus:
- 1 (16 ounce) can garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium red bell pepper, cut into 1/2 inch pieces
- 1 tablespoon tahini
- 1 fresh lime, juiced
- 1 1/2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
variation: Jalapeno hummus
- 1 cup garbanzo beans
- 1/3 cup canned jalapeno pepper slices, juice reserved
- 3 tablespoons tahini
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- crushed red pepper to taste
In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.
variation: five pepper hummus
- 1/4 cup large green bell pepper, chopped
- 1 (16 ounce) can garbanzo beans, drained
- 4 fresh jalapeno peppers
- 1 (16 ounce) jar banana peppers, drained
- 1 clove garlic
- 1 tablespoon ground cayenne pepper
- 2 tablespoons ground black pepper
- 1/4 cup tahini
Chop green bell pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste.
variation: artichoke heart hummus
1. 2 c cooked garbanzo beans
2. 1 c artichoke hearts
3. 6 cloves garlic
4. 2 lemons
5. 1/2 teaspoon paprika
6. 1/2 t cumin
7. 1/2 t kosher salt
8. 1/2 t white pepper
9. virgin olive oil (as needed)
Juice the lemons. Combine all ingredients but the oil in the bowl of a food processor, turn on, and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency.
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