Zesty Hummus Recipes

ZESTY HUMMUS

Steps:

• To a food processor add cooked chickpeas, tahini paste, cumin powder, smoked paprika, cayenne, garlic cloves, salt and pepper.
• Blend till mixture becomes smooth.
• With the food processor running add 3 tablespoons of olive oil and lemon juice.
• Blend till smooth.
• Transfer hummus to a serving plate and drizzle remaining 1/2 tablespoon of olive oil and cumin powder and cayenne before serving.

SPICY HUMMUS

Steps:

• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

SUPER EASY HUMMUS

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

SUPREMELY SPICY HUMMUS

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

ZESTY WALNUT HUMMUS

Steps:

• In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
• Serve with vegetable sticks or pita triangles.

ZESTY HUMMUS

Steps:

• Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft.
• In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
• Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
• Add roasted red peppers and sun dried tomatoes and process again until well combined.
• If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup-if it seems too thick).
• Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container.
• Garnish with drizzled olive oil and slices of roasted red peppers.
• Surround with warm pita wedges or crackers and serve with fresh vegetables.