Variety Hummus

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Hummus

Yield: Makes roughly 1.5 cups of hummus (I like to double this recipe!)

Author: Erin Vanderkooy

You’ll never go back to store-bought!

Ingredients

Original Hummus

• 1 15 oz. can strained and rinsed garbanzo beans or 1.5 cups of cooked garbanzo beans
• 2 cloves of garlic
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/4 cup tahini paste
• 1/4 cup lemon juice (roughly 2 fresh squeezed lemons)
• 2 tbsp. olive oil plus more for serving
• 3 tbsp. (30-45ml.) water (or reserved water from garbanzo beans)

Experimenting with Flavor

• Artichoke Hearts in Oil (drained) – 1/3 cup
• Beets (steamed or baked) – 1/3 cup
• Caramelized onions – 1/4 cup
• Olives – 1/4 cup
• Peas (cooked) – 1/4 cup
• Roasted Garlic – 1 bulb
• Roasted Red Peppers – 1/2 cup
• Toasted Pine Nuts – 1/8 cup
• Spinach (cooked, liquid squeezed out) – 1/4 cup
• Sundried Tomatoes in Oil (drained) – 1/4 cup
• Fresh Herbs:Basil, Chives, Cilantro, Mint,
• Dried Spices/Herbs:Cardamom, Cayenne (pinch or two), Paprika, Parsley, Rosemary, Sage, Thyme, Turmeric

Instructions

1. Chop garlic, salt and cumin in food processor
2. Add tahini and lemon juice
3. Add rinsed garbanzo beans & pulse
4. Slowly add 1/2 cup olive oil and 2 tbsp. water (or reserved water from garbanzo beans) and blend until smooth adding more water until you reach desired consistency
5. If adding flavor: Use the original recipe at the top plus whatever flavors you choose above.

Notes:

Equipment: food processor or blender/Vitamix

https://erinvanderkooy.com/recipes/variety-hummus

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