Bean And Sunflower Hummus Recipes
WHITE BEAN HUMMUS
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
- While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
- Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
- Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.
Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving
SUNBUTTER HUMMUS
A twist on classic hummus, this recipe substitutes Sunbutter - sunflower seed butter - for the tahini.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 6
Steps:
- Add everything except the liquid from the garbanzo beans into your blender or food processor.
- Pulse, adding a tablespoonful of bean liquid at a time to help get things moving. Continue pureeing for a minute or so until completely smooth.
- Scoop into a bowl, top with sunflower seeds and a liberal drizzle of olive oil, and serve.
- Keeps refrigerated for 3 - 4 days.
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SUNFLOWER SEED HUMMUS RECIPE – JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
5/5 (1)Total Time 15 minsCategory Appetizer, DipCalories 322 per serving
- In a food processor blend the sunflower seeds until they are a paste. If you use unshelled seeds this will take about 8-10 minutes. Scrap the sides down to make sure it all gets blended. When you get close to a paste, add in the juice of the lemon and the garlic. Pulse again 3 or 4 times.
- Finally, add the chickpeas and a pinch or salt and pepper and blend until smooth. Add water at this point to get the hummus to the consistency you like. Taste and check for seasoning (add more salt and or pepper if needed)
- When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.
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