Humas
The Basics…
Things You'll Need:
1 can of Chickpeas
2 Garlic cloves; minced
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
6 Tablespoon(s) Tahini (sesame paste)
1 Lemons, juiced
1 Tablespoon(s) olive oil (or as needed
1/4 Teaspoon(s) Paprika
1 Tablespoon(s) Fresh parsley; chopped
Ingredients:
• 1 can chickpeas/garbanzo beans (15 oz.)
• 2 tablespoons roasted garlic
• 1/2 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon oregano
Preparation:
How do you roast Garlic? Easy.. 1st pre heat the oven to 350 degrees 1 hole bunch of garlic cut in half skin and all. Drizzle olive oil and wrap it in alumna foil and bake in the oven for 1 hour. Let it cool, that’s it!
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments (i/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stovetop.
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Black Bean Hummus Recipe
Ingredients:
1 can black beans, drained (15 oz)
1/4 cup tahini
1 tablespoon garlic, minced
1 tablespoon olive oil
1/4 tablespoon lime juice
1/2 teaspoon cumin
Preparation:
In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.
Sundried tomatoes Hummus
Ingredients:
• 1 can garbano beans/chickpeas (15 oz.), drained
• 3 tablespoons sun dried tomatoes in oil
• 2 tablespoons roasted garlic
• 2 teaspoons parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
Preparation:
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water until desired consistency.
Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Roasted red pepper hummus can be made up to two days in advance.
Spinach
Ingredients:
• 1 can garbanzo beans/chickpeas (15 oz), drained
• 1/2 cup fresh spinach, chopped
• 1/4 cup tahini
• 2 tablespoons garlic
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
Preparation:
In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies.
Kalamata Olive Hummus
Ingredients:
• 1 can garbanzo beans/chickpeas (15 oz) drained
• 1/2 cup kalamata olives
• 1/3 cup tahini
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cumin
Preparation:
In a food processor, combine all ingredients and blend into a creamy, smooth dip. If dip is too thick, add 1 tablespoon of water, until desired consistency.
Kalamata olive hummus can be made up to two days in advance. Store in an airtight container in the refrigerator.
Kalamata olive hummus can be served hot or cold and with pita bread, pita chips, or veggies.
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Hummus with Yogurt
Ingredients:
• 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
• 1-2 cloves garlic, crushed
• 1 tablespoon lemon juice
• 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS
• 1/2 cup plain yogurt
• 1 teaspoon salt
Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.
Cilantro and Lemon Hummus
Ingredients:
• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon cilantro, finely chopped
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Tomato Basil Hummus
Ingredients:
• 2 cups chickpeas, drained and rinsed, or soaked if using dried
• 1 can (15 ounce) whole, peeled tomatoes
• 2 tablespoons of tahini
• 2 ½ tablespoon fresh lemon juice
• 2 1/2 tablespoon olive oil
• 1/4 teaspoon cumin
• 1 clove of garlic, crushed
• 1/2 teaspoon salt
• 2 ½ tablespoon basil, chopped
Preparation:
In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.
Red Bell Pepper Hummus Recipe
Ingredients:
• I can (16oz -19oz) of chickpeas
• 1 red bell pepper
• 1 tablespoon of tahini
• 1 ½ tablespoon fresh lemon juice
• 1 ½ tablespoon olive oil
• 3/4 teaspoon cumin
• 1 clove of garlic, crushed
• 1/2 teaspoon salt
• 1 ½ tablespoon water
Preparation:
Wash and dry red bell pepper. Chop into ½ inch pieces.
In a blender or food processor, blend the chickpeas. Add red bell pepper, olive oil, tahini, lemon juice, garlic, cumin, water, and salt until the ingredients form a creamy, paste-like consistency. Serve immediately or cover and refrigerate for 30 minutes
Roasted Eggplant Hummus
Ingredients:
• 2 cups chickpeas, drained and rinsed, or soaked if using dried
• 1 small eggplant
• 3 tablespoons of tahini
• 1 ½ tablespoon fresh lemon juice
• ½ cup olive oil
• 3/4 teaspoon cumin
• 1 clove of garlic, crushed
• 1/2 teaspoon salt
• Sprig of parsley, finely chopped
Preparation:
Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.
In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.
Garnish with any remaining parsley, cover and refrigerate for 30 minutes.
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Lemon Garlic Hummus
Ingredients:
• 1 15 oz. can chickpeas or garbanzo beans
• 1 teaspoon minced garlic or 2 cloves garlic, crushed
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 1/2 teaspoons tahini
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
