Easy Peasy Hummus With Flavor Variations Recipes

EASY PEASY HUMMUS WITH FLAVOR VARIATIONS

Steps:

• Drain chick peas, reserve 1/4 cup liquid.
• Add all listed ingredients to a food processor or blender.
• If using a food processor, pulse a few times then stream in reserved liquid to desired consistency. If using a blender add liquid to ingredients before blending.
• Process until smooth, I like to run it 3-4 min for ultra smooth consistency.
• Flavor as desired right in the blender! You can blend with pesto, roasted red peppers, chipotle tabasco or even avocado or guacamole. Drizzle with pine nuts, olive oil, parsley or cilantro for a beautiful mediterranean style presentation.

EASY PEASY HUMMUS

Steps:

• Served with warmed Pita bread.
• This is the easiest and the tastiest starter you could ever make.
• Put all of the ingredients into a blender and pulse for 20 seconds.
• Scoop into a small bowl and put into the fridge until ready to serve.

HUMMUS & FRIENDS (LOW-FAT WITH 6 VARIATIONS)

Steps:

• Open the chickpeas and pour off about 4 tbsp of the liquid. Drain the rest of the liquid and rinse the chickpeas. Pusle them in a food processor along with the garlic.
• Add the olive oil, lemon juice and pulse. Add 2 tbsp of the reserved liquid, salt, and paprika if using. Blend until very smooth and add in extra liquid a tbsp at a time if need be. Taste for salt & lemon juice. (I ended up adding more lemon juice). Let chill if not using immediately.
• **VARIATIONS**.
• **Horseradish-Dill Hummus: Add 1 tbsp prepared horseradish with everything else and then pulse in 1/4 cup fresh dill until finely chopped.
• **Curried Green Onion Hummus: Add 2-3 tsp curry powder with everything else and then pulse in 1/2 cup chopped green onions until finely chopped.
• **Shabby Sheik Hummus: Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne along with all the other ingredients.
• **Roasted Red Pepper & Kalamata Hummus: Add 1 roasted red pepper, peeled & seeded (1/4 cup from jar) with everything else and then pulse in 1/4 cup pitted kalamata olives until finely chopped.
• **Pizza Hummus: Add 1/4 cup chopped soaked sun-dried tomatoes with everything else and then pulse in 1 cup fresh basil until finely chopped.
• **Jalapeno-Cilantro Hummus: Pulse in 1 seeded chopped jalapeno & 1/2 cup fresh cilantro until finely chopped.

GREEK HUMMUS WITH 5 VARIATIONS

Steps:

• In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
• Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
• VARIATIONS:.
• HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.
• CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
• BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
• SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.
• ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
• Canadian Living Cooks Step by Step Daphna Rabinovitch.

YUMMY HUMMUS WITH VARIATIONS

Steps:

• 1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.)
• 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil.
• Hummus Variations:.
• -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus.
• -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients.
• -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus.
• -Other Beans Hummus: Substitute white kidney beans for the chickpeas.