Snapperwhipper

There seems to be a day for everything…and May 13th is International Hummus Day! I feel like I was late to the game in trying hummus but it quickly became a favorite! I also started as a “plain only” hummus lover but have branched out and enjoy mixing it up now! @girl.on.the.range shared four recipes today – roasted beet hummus, spicy black bean hummus, white bean hummus with toasted pine nuts and edamame-avocado hummus, all included below. Check out her blog for endless, delicious recipe ideas! Hummus is easy to make from scratch but if you don’t have the time, I’m also sharing some of my favorite store-bought options too!

Xx. Heather

Roasted Beet Hummus

-INGREDIENTS-

– 1 clove of garlic, chopped

– 3 T. tahini

– Juice from one lemon

– Salt

– Black pepper

– 1 roasted beet, chopped

– 2 C cooked chickpeas

– Extra virgin olive oil

-PREPARATION-

1. Place the garlic in the food processor and pulse until the garlic is broken down. 

2. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine. 

3. Add the beet and chickpeas and blend to combine (scrape as needed)

4. Slowly drizzle in the olive oil until the mixture turns into a dip-able consistency.  Taste, and adjust seasonings/lemon as needed.m

Spicy Black Bean Hummus

-INGREDIENTS-

-1 Clove of garlic, chopped

-3 T. tahini

-Juice from one lemon

-Salt

-Black pepper

-1 t. Minced jalapeno pepper (seeds removed)

-2 C. cooked black beans

-Extra virgin olive oil

-PREPARATION-

1.Place the garlic in the food processor and pulse until the garlic is broken down.

2. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine.

3. Add the jalapeno pepper and black beans and blend to combine (scrape sides as needed)

4. Slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.

5. Top with 1/4 cup roasted and chopped red bell pepper mixed with 1/4 teaspoon toasted sesame seeds

White Bean Hummus

-INGREDIENTS-

-1 clove of garlic, chopped

-3 T. tahini

-Juice from one lemon

-Salt

-Black Pepper

-2 C. cooked white beans

-Extra virgin olive oil

-PREPARATION-

1.Place the garlic in the food processor and pulse until the garlic is broken down.

2.Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine.

3.Add the white beans and blend to combine (scrape sides as needed) 

4.Slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.

5. Top with 1/4 C. toasted pine nuts and mix with 1/4 t. curry powder.

Edamame-Avocado Hummus

-INGREDIENTS-

– 1 clove of garlic, chopped

– 3 T. tahini

– Juice from one lemon

– Salt

– Black pepper

– 1 medium sized avocado

– 2 cups cooked edamame

– Extra virgin olive oil

-PREPARATION-

1. Place the garlic in the food processor and pulse until the garlic is broken down.

2. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine.

3. Add the edamame and avocado flesh and blend to combine (scrape down as needed)

4. Slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.

5. Top with 1/4 C. furikake.