Sunday, April 6, 2014

Hummus 3 Ways

I love a good hummus. I used to shy away from buying them because they were so expensive in the store. And then I discovered how ridiculously cheap and easy it is to make it yourself. The most expensive ingredient is the tahini, but since you only use 2 tablespoons at a time, it lasts for many batches. An added bonus is that this dip is pretty much guilt free and has more depth of flavor than most dips I'm used to. I'm going to share a recipe for a basic hummus, then show 2 variations of that recipe.

For Basic Recipe
Juice of 1 lemon
2 cans chickpeas, drained
3 cloves garlic
1t. salt
1/4 cup olive oil

Variation 1
1 Avacado
1t. parika

Variation 2
Roasted bell peppers
1 t. cumin

All right. Let's get mixing, shall we?

In food processor, add tahini and lemon juice. This would be a good time to explain that if you don't have tahini, just leave it out. I've done it before and it still turns out fine. That being said, you will miss the nutty flavor and creamy texture that you get from the tahini.

Add remaining ingredients for the base recipe.

Mix for about a minute until it gets to be this texture.

And that's version 1. Easy as that.

Now for the other 2 versions, separate the mixture into 3 equal parts. Put one part in a sealed container and refrigerate for up to 2 weeks. Put another one of the parts back into the food processor for the second version.

Add the avocado (scooped from the shell), and paprika.

Mix for about 20 seconds. Look at this color. Mmmmm. A cross between hummus and guacamole. Remove this batch and cover and refrigerate for up to 2 weeks. Add the last third of the original batch into the food processor and add 3-4 roasted red peppers (I added 3 big ones), and the cumin.

Mix for another 20 seconds.

And there's batch # 3! Another great color. Like the others, cover and store for up to 2 weeks. Use it as a dip with vegetables, Triscuits, or other whole grain crackers. An easy, healthy, snack.

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