How to Make Hummus – 3 Ways

Elevated Holiday Appetizers – Week 4

You call ‘em chickpeas, I call ‘em garbanzo beans, either way, these legumes are extremely versatile in the kitchen and pack a nice health punch💥.   This week I’m back to the videos and showing you how easy it is to make your own hummus. But not just 1 kind…3 kinds of hummus (it’s the holidays, I’m a giver)! Be prepared to say ba-bye to those grocery store tubs and Hello! to some real flavor! With all the temptations that are sure to be served, I promise that having some hummus and veggies will be a delicious welcome addition to your appetizer table this holiday season!

Hummus #1 – Roasted Garlic Hummus

Ingredients:

•  1 Can (15 oz.) Chickpeas
• 2-3 Cloves Roasted Garlic (see recipe below)
• Juice from 1/2 lemon (~1/4 cup)
• 1/2 tsp ground cumin
• Kosher salt and fresh cracked black pepper to taste
• 1/4 cup olive oil, plus more for drizzling at the end
• 1-2 tbsp water (optional)
• Pinch of red pepper flakes

Directions:

1. Add first 5 ingredients (Chickpeas to S+P) to bowl of food processor
2. Put on lid and turn on LOW setting
3. Drizzle olive oil through top of processor.  Stop and scrape down sides of bowl as necessary
4. To thin out further, add water, 1 tbsp at a time
5. Turn on high speed and let run for ~1 minute until creamy
6. Serve immediately with extra drizzle of olive oil and a sprinkle of red pepper flakes

 

 

Roasted Garlic:

• Heat cast iron skillet on medium-high heat
• Place unpeeled garlic in skillet
• Cook for ~6 minutes, turning every couple of minutes to roast evenly

 

Hummus #2 – Avocado Hummus (Avommus?  Hummacado?)

Ingredients:

•  1 Can (15 oz.) Chickpeas
• 1 ripe avocado (buy a couple just in case one is not ready or past it’s prime!)
• 2 Cloves Minced Garlic
• 1/2 tsp ground cumin
• Juice from 1/2 lime (~1 tbsp)
• 3/4 tsp kosher salt
• 10 cranks of fresh cracked black pepper (or to taste)
• 1/4 cup olive oil, plus more for drizzling at the end
• 1-2 tbsp water (optional)
• 1/2 cup cilantro leaves, chopped

Directions:

1. Add first 7 ingredients (Chickpeas to cracked black pepper) to bowl of food processor
2. Put on lid and turn on LOW setting
3. Drizzle olive oil through top of processor.  Stop and scrape down sides of bowl as necessary
4. To thin out further, add water, 1 tbsp at a time
5. Turn on high speed and let run for ~1 minute until creamy
6. Taste and adjust seasoning as necessary
7. Serve immediately in shallow bowl.  Top with extra drizzle of olive oil and cilantro

Note: If making ahead of time, cover surface with plastic wrap (literally touching top layer of dip) to keep from avocado turing brown

 

 

Hummus #3 – Beet and Ricotta Hummus

Ingredients:

•  1 Can (15 oz.) Chickpeas
• 1 8oz package of beets (found in produce section near baby carrots)
• 2-3 Cloves roasted garlic (see directions above)
• 1/3 cup ricotta cheese
• 1/4 tsp ground coriander
• Juice from 1/2 lemon (~1/4 cup)
• 1 tsp kosher salt
• 10 cranks of fresh cracked black pepper (or to taste)
• 1/4 cup olive oil
• 1/4 cup flat parsley leaves, diced

Directions:

1. Add first 8 ingredients (Chickpeas to cracked black pepper) to bowl of food processor
2. Put on lid and turn on LOW setting
3. Drizzle olive oil through top of processor.  Stop and scrape down sides of bowl as necessary
4. Turn on high speed and let run for ~1 minute until creamy
5. Taste and adjust seasoning as necessary
6. Serve immediately in shallow bowl.  Top with extra drizzle of olive oil and fresh chopped parsley

 

Serve with fresh vegetables and lightly toasted whole wheat pita, cut into triangles (I use a pizza cutter to make the job easier!)

Be Healthy & Happy Holidays!

Coach Flawesome 👩🏻‍🍳❤️

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