Tasty Tuesday’s: Hummus Three Ways

Hummus is one of our favorite foods. Did you know there is actually a National Hummus Day on May 13, this year? Maybe you could make your own, here are three simple recipes you could try. Hummus makes a perfect snack, easy and versatile and great for all dietary preferences. Or, it can be part of a healthy Mediterranean meal served with olives, grilled artichokes, roasted peppers, tomatoes, a little salad and some toasted pita bread.

1.  Lemon Hummus

Makes 8 servings

3 cups            garbanzo beans (chickpeas)

½ cup             tahini

¾ cup             water

Juice 1           lemons

Zest 1              Lemon (keep a little back for garnishing)

2                      cloves garlic, peeled and roughly chopped

½ cup             EVOO (Extra Virgin Olive Oil)

4 tsp                salt

2tsp                 freshly ground black pepper

Fresh parsley for garnish

In a food processor combine the tahini, water (start with a half cup and add more if the hummus is too thick), and lemon juice. Blend until light and fluffy, about 10 seconds. Add the garlic and lemon zest and blend again until smooth. Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt and black pepper and blend until smooth. Garnish with lemon zest and fresh parsley

 

2.  Olive Hummus

Makes 8 servings

2 cups            garbanzo beans (chickpeas) drained and reserve the liquid

½ cup             tahini

¼ cup             EVOO (Extra Virgin Olive Oil)

1                      clove garlic, minced

1 tsp                cumin

8                      Kalamata olives pitted and finely chopped

Juice 1           lemon, plus more if needed

Salt and freshly ground black pepper to taste

In a blender, puree all the ingredients and begin to process. Add the chickpea liquid or water as needed to allow the blender to process a smooth puree. Taste and adjust seasoning as necessary.

 

3.  Roasted Red Pepper Hummus

Makes 8 servings

1 (15oz)          can garbanzo beans (chickpeas), drained

4oz                  jar roasted red peppers (keep back 2 teaspoons chopped for garnish)

3 Tbs               fresh squeezed lemon juice

1½ Tbs            tahini

1                        clove garlic, minced

½tsp                cumin

½tsp                cayenne pepper

¼tsp                salt

In a blender, puree all the ingredients,  process it by using long pulses, until the mixture is smooth and slightly fluffy. Transfer to a serving bowl and chill in the fridge for at least an hour. The hummus can be made up to 3 days ahead, just return to room temperature before serving. Top with the reserved red peppers.

Sue Taggart