Hummus. Many different flavors and colors…

Hummus – a paste known all over the world, especially popular in the Middle East and North Africa, especially in countries such as Israel, Palestine, Lebanon, Egypt, Syria.  Traveling to the Holy Land and Jerusalem, among others, it will be a staple dish served in every corner and eaten in many different ways.  The smell that reaches the nostrils as soon as we enter the holy city is amazing – the aroma of spices, especially cumin, which is traditionally added to hummus, is beyond description.  Hummus is a vegetarian and vegan (no animal products) dish.  It is a sauce, dip or paste prepared from ground chickpeas with the addition of sesame paste (the so-called tahini) and spices.

Hummus is almost sacred with a centuries-old tradition and a recipe passed down from generation to generation.  Each Palestinian and Israeli family has its own special recipe.  There are also wars about the primacy of the uprising and the origin of hummus.  This is one of the hotspots between Israel and Lebanon.  By exporting hummus to many countries, Israel is accused by Lebanon of illegal appropriation of the rights to this dish.  The Lebanese even tried to patent hummus and reserve its name – to no avail.

The most common ingredients in hummus are chickpeas (sometimes broad beans), tahini sesame paste, lemon juice, garlic, salt, and cumin (cumin).  Hummus is eaten with pita bread, dipping it in a thick paste.  It is also served with additives, the so-called  mezze, i.e., various vegetables, usually marinated, served on small plates.

Hummus is a very healthy and high nutritional dish.  Chickpeas are primarily a source of protein and fiber. So, let’s include chickpeas in the menu for good.  100 grams of cooked chickpeas contain as much as 9 g of protein, which additionally has a very high nutritional value.  Chickpeas are relatively low in fat and high in vitamins (including vitamin C, folic acid, thiamine, and riboflavin).  Chickpeas contribute to lowering the level of bad cholesterol in the blood, prevents coronary artery disease and heart attacks, lowers blood pressure.  It is relatively high in iron, so it is used in the treatment of anemia. I am a vegan, and I love everything chickpeas, and most definitely hummus .

Hummus, apart from chickpeas, consists mainly of sesame paste.  Tahini is an even more valuable product that deserves special attention.  First of all, it is a source of calcium that is so necessary for our bones.  Sesame has more calcium than milk!  Sesame is also high in protein and fat – but fat is wonderful and irreplaceable for our health.  One of the ingredients of sesame – sesame has anti-cancer properties, it is also a powerful antioxidant and a source of youth.  It has a positive effect on female hormones and the appearance of the skin.  It also has relaxing, anti-depressant and relaxing properties.  So, we can see that humanity appreciated the properties of hummus for a reason and came up with something delicious, but also incredibly healthy and valuable.

As it was  said before, traditional hummus is basically 4 ingredients – chickpeas, tahini, garlic, and lemon juice with salt.  However, the great thing is that hummus can be modified by adding different spices and pods – each time we will get something different, and the modifications can be endless – it all depends on our imagination, humor, and available ingredients.

Here are some hummus recipes in different versions.  You can serve it alone, with the addition of pita (as in Arab countries and the Middle East), good bread, crackers, crispy wafers, raw vegetables.  It can be used as a dip, sandwich paste, or an addition to salads and other dishes.

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*Hummus – basic recipe

Ingredients:

  • 1 cup chickpeas (canned or cooked)
  • 1 clove of garlic
  • 3 large spoons of sesame paste
  • 1 tablespoon of olive oil
  • some lemon juice
  • salt
  • cumin

Preparations:

Mix all ingredients into a paste.  If it is too thick, add cold water.

Hummus without Tahini

Ingredients:

  • 1 can garbanzo beans, rinsed and drained
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • Kosher salt, to taste
  • Pepper, to taste

Preparations:

  • Gather the ingredients.
  • Hummus without tahini ingredients
  • In a food processor, blend all ingredients together until smooth and creamy.
  • Hummus ingredients in a food processor
  • Serve  with flavored pita chips or fresh veggies

Dill Pickle Hummus

Ingredients

  • 2 cups  of canned chickpeas, drained
  • 1/2 cup of  chopped dill pickles, plus more for garnish
  • 1/2 cup of  tahini
  • 1/4 cup of extra-virgin olive oil, plus more for serving
  • 1/4 cup of  pickle juice (from the jar!)
  • 2 cloves garlic
  • kosher salt
  • Freshly ground black pepper
  • pinch of crushed red pepper flakes
  • 1 tbsp. chopped dill, for garnish
  • Pita chips, for serving
  • Sliced vegetables, for serving

Preparations:

  • Place chickpeas, dill pickles, tahini, oil, brine, and garlic into a food processor.
  • Season with salt, pepper and red pepper flakes and blend until smooth.
  • Pour into a bowl and drizzle with olive oil. Top with chopped pickles and dill and serve with pita chips and sliced veggies.

Hummus with avocado

Ingredients:

  • 1 can of chickpeas
  • 2 small avocados
  • 3 tablespoons of olive oil
  • 2 tablespoons of tahini
  • 3 tablespoons of lemon juice
  • 1 clove of garlic
  • salt, pepper, cumin
  • 2 tablespoons of fresh coriander

chili flakes for sprinkling

Preparations:

  • Blend all ingredients except the coriander.
  • Pour over the olive oil, sprinkle with chili flakes, and finally add chopped coriander. 
  • Serve with pita bread or nachos.

Eggplant hummus, aka Babaganoush

Ingredients:

  • 2 eggplants
  • 1/4 cup tahini
  • lemon juice
  • 2 cloves of garlic
  • pinch of cumin
  • 1 tablespoon of olive oil
  • salt to taste,
  • 1 tablespoon of chopped parsley,
  • a pinch of red sweet pepper (optional)

Preparations:

  • Preheat the oven to 200 degrees.  Prick the eggplants with a fork and bake for about 40 minutes until black. 
  • Cool, peel, hollow the flesh and blend with the remaining ingredients.
  • Serve drizzled with olive oil, with chopped parsley and paprika.

Mushroom Hummus

Ingredients:

  • 3 cups of cooked chickpeas
  • half a cup of tahina
  • 2 cloves of garlic, grated
  • 2 tablespoons of lemon juice
  • salt to taste
  • 20 medium mushrooms
  • cold water

Preparations:

  • chop the mushrooms finely, sprinkle with a little salt and fry in a dry frying pan (evaporate the water). Cool down
  • use a blender or a food processor to start mixing the chickpeas
  • add mushrooms and continue to mix
  • Pour in tahina, lemon juice, garlic and continue mixing
  • slowly add water in an amount that ensures the right consistency (I like fluffy hummus)
  • season with salt
  • transfer to a plate, pour olive oil and sprinkle with smoked paprika or za’atar

Black bean hummus

Ingredients :

  • 1 can of black beans
  • 3 tablespoons of tahini
  • 1-2 tablespoons of olive oil
  • lemon juice
  • 1 clove of garlic
  • salt
  • pepper

Preparations:

  • Mix all ingredients into a paste.
  • Keep refrigerated before serving.
  • Taste great with pita chips or fresh veggie sticks.

Beetroot Hummus

Ingredients:

  • 1 cup chickpeas (canned or cooked)
  • 1 clove of garlic
  • 3 large spoons of sesame paste
  • 1 tablespoon of olive oil
  • some lemon juice
  • salt
  • cumin
  • 1 baked beetroot

Preparations:

  • Mix all ingredients into a paste.  If it is too thick, add cold water. 
  • You can sprinkle with sesame seeds. 
  • Served chilled with pita chips or fresh veggies

Roasted carrot Hummus

Ingredients:

  • 2 carrots (baked until tender in the oven)
  • 2 teaspoons of cumin
  • 1 teaspoon of sea salt
  • 1 tablespoon of olive oil
  • 1 can of chickpeas
  • 2 tablespoons tahini sesame paste,
  • 1 clove of garlic.

Preparations:

  • Mix all ingredients into a paste and voila .
  • Perfectly delicious with pita chips or fresh veggies

Asparagus Hummus

Ingredients:

  • 3/4 cup raw chickpeas
  • 1 bunch of green asparagus (1 lb.)
  • 3-4 tablespoons of tahina paste2 crushed garlic cloves
  • 1 1/2 lemon juice
  • 1 teaspoon of ground cumin
  • salt and pepper to taste
  • for serving: olive oil, lemon juice, cumin, lemon thyme / mint / coriander, asparagus tips browned

Preparation:

  • Soak the dry chickpeas  overnight and cook it your usual way. Drain the cooked.
  • Wash the green asparagus, dry it, remove the hard ends, cut into smaller pieces (leave a few tips for decoration) and steam them.
  • Put cooked chickpeas, cooked green asparagus, tahina paste, garlic, pepper, salt, cumin, and lemon juice into the blender. I mix.
  • If the paste is too thick I add a little olive oil. Try. If the toothpaste needs salting – I do it. Of course, you can add more tahina, garlic, lemon, cumin – it all depends on your taste preferences.
  • Pour olive oil over the finished hummus with green asparagus, put it in the fridge and leave it there for a few hours for it to bite, preferably overnight.
  • Before serving, use a spoon to make a hollow in the hummus, add the olive oil and lemon juice to it. Sprinkle with cumin and lemon thyme. For decoration, I arrange the tips of the asparagus, fried in oil.

Spicy hummus

Ingredients:

  • 1 1/2 cup of chickpeas ( canned or cooked)
  • 2/3 cup  of water
  • 6 teaspoons of sesame paste
  • 6 teaspoons of lemon juice
  • 3 pinches of salt
  • 1 teaspoon of olive oil
  • 1/2 teaspoons of cumin
  • 1/2 teaspoons of granulated garlic
  • 1 teaspoon of hot pepper
  • a pinch of pepper

Preparations:

  • Mix all of the ingredients in the blender.
  • Chill before serving
  • Serve with fresh veggies or pita chips

Tomato hummus

Ingredients:

  • 1 1/2 cup of chickpeas ( canned or cooked)
  • 2/3 cup of water
  • 6 teaspoons of sesame paste
  • 6 teaspoons of lemon juice
  • 3 pinches of salt
  • 1 teaspoon of olive oil
  • 1/2 teaspoons of cumin
  • 1/2 teaspoons of granulated garlic
  • 2/3 cup  of sundried tomatoes in oil
  • a pinch of pepper

Preparations:

  • Mix all of the ingredients in a blender until smooth.
  • Chill in the fridge for few hours.
  • Serve with fresh veggies or with pita chips

Hummus with black cumin

Ingredients:

  • 1 1/2 cup of chickpeas ( canned or cooked)
  • 2/3 cup  of water
  • 6 teaspoons of sesame paste
  • 6 teaspoons of lemon juice
  • 3 pinches of salt
  • 1 teaspoon of olive oil
  • 1/2 teaspoons of cumin
  • 1/2  granulated garlic
  • 2 teaspoons of black cumin
  • a pinch of pepper

Preparations:

  • Mix all of the ingredients, in a blender, until smooth  and uniform paste.
  • Keep it refrigerated for few hours.
  • Sprinkle with black cumin seed before serving.
  • Works best with pita chips or fresh veggie sticks.

Black Sesame Hummus

Ingredients:

  • 1 cup of  dry chickpeas (cooked at home, or 2 cups of canned one)
  • 2 oz of  of black sesame
  • 2-3 cloves of garlic
  • Half a lemon juice
  • 1-3 tablespoons of olive oil
  • Roman cumin – literally 20-30 grains (teaspoon tip if ground)
  • Himalayan black salt Kala Namak (or regular)
  • Optional: blacked olives
  • Optional: black seeds for sprinkling

Preparation:

  • Soak the chickpea overnight and cook or use the caned one.
  • Black sesame, garlic, olive oil and grated / ground cumin, along with a little chickpea cooking water, thoroughly blend until smooth.
  • Add everything to the cooked chickpeas, add lemon juice and blend to the desired consistency.
  • Sprinkle with black sesame or black cumin.
  • Serve chilled with pita chips or fresh veggie sticks.

Olive Tapenade Hummus

Ingredients:

  • 2 containers (7 ounces each) regular or roasted red pepper hummus
  • 1 can (4 1/4 ounces) chopped ripe olives, drained
  • 2 tablespoons Greek vinaigrette or zesty Italian dressing
  • 1/8 teaspoon garlic powder
  • Chopped fresh parsley, if desired
  • Pita bread wedges or assorted crackers, for serving

Preparations:

  • Mix all of the ingredients to make  classic hummus.
  • Mix olives, vinaigrette, and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge.
  • Sprinkle with parsley. Serve with pita chips or fresh veggies sticks.

White Bean hummus

Ingredients:

  • 1 cup dry  white beans ( or use 2 cups of the canned ones)
  • ¾ cup of light tahini paste
  • ¼ – glass of ice water
  • 2 tablespoons of lemon juice
  • 2 cloves of garlic
  • a few rosemary leaves, chopped
  • plus: a few tablespoons of good extra virgin oil
  • salt and black pepper

Preparation:

  • If you are using dry beans , cook them and let it cool down  a little
  • Transfer to a blender, add tahina, salt, lemon juice and garlic and blend everything into a very smooth paste.
  • Slowly add ice water to the thick sesame paste, mixing all the time.  The paste will start to change color and take on a pleasant texture.  Rub the hummus for another 2-3 minutes or until the water is perfectly combined with the paste and the whole thing turns into a light, smooth cream.  Try and add more salt if necessary.

Broad bean hummus

Ingredients:

  • 2 cups of cooked, dehusked broad beans + 2 tablespoons for sprinkling
  • ½ cup of clear, liquid tahini paste
  • 1/4 cup lemon juice
  • 2 – 4 tablespoons of cold water
  • 2 cloves of garlic
  • Lemon zest
  • a handful of mint and olive oil
  • salt

Preparation:

  • Cook the beans, the way you will always do. I use instant pot.
  • Add the broad beans to the blender together with the tahina, garlic, lemon juice and a pinch of salt and blend into a smooth, very thick paste.  When the paste is ready, add the water and blend again – add enough water to give the hummus a fluffy, light texture.
  • Salt the hummus to taste. Pour over the olive oil, sprinkle with grated lemon zest and mint leaves.  Eat with raw vegetables, pita bread, or any other favorite bread.

Pumpkin Hummus

Ingredients:

  • 1 cup of dry chickpeas ( or 2 cups of the cooked/canned one)
  • ¾ cup of tahina
  • 1 clove of garlic
  • a piece of chili or 1 teaspoon of hot pepper
  • ½ juice – 1 lemon
  • 1 cup roasted pumpkin purée
  • ¼ – ½ cold water
  • salt

Preparation:

  • Put the cooked chickpea in a bowl. Add tahina, garlic, lemon juice, spices and at first 1/2 teaspoon of salt.  Grind everything with a hand blender until a very thick, but smooth mass.
  • When the paste is lump-free, add the pumpkin purée and blend again, adding gradually water at the end – if you used Hokkaido pumpkin, you would need even about ½ glass of water, if you chose a more watery pumpkin, 2 – 4 tablespoons will suffice.
  • Season to taste with salt or more hot pepper, serve with bread or vegetables. Before serving sprinkled it with hot pepper, smoked paprika, fresh parsley, coriander, or mint.

Miso Hummus

Ingredients:

  • 1 cup of dry chickpeas ( or 2 cups of cooked / canned one)
  • ½ cup of tahina
  • 1 – 2 tablespoons light miso paste
  • ½ teaspoon of agave syrup or maple syrup
  • 4 tablespoons of lemon juice
  • 2 cloves of garlic
  • salt ¼ – glasses of cold water
  • olive oil
  • chives
  • roasted sesame seeds

Preparation:

  • Put the cooked chickpeas  into a large bowl.  Add all ingredients except water and blend everything with a blender to a smooth, very thick paste.
  • Then gradually add water until the hummus us fluffy.  In the meantime, try and season with salt.
  • Put the finished hummus into a bowl, pour over the olive oil and sprinkle with lots of chopped chives and roasted sesame seeds.  You can keep it in the fridge up to 7 days.

Smoky Sweet Potato

Ingredients:

  • 3 ½ cups / 300 g sweet potato peeled and cut into 1-inch cubes
  • 15 oz can of chickpeas drained, but reserve liquid
  • 1 lime (juiced)
  • 1 clove garlic (minced)
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1 chipotle pepper
  • 4 tsp adobo sauce (from a can of chipotle peppers)
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chili powder

Preparations:

  • In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled sweet potatoes and all other ingredients EXCEPT for the chickpeas.
  •  Blend for 1 minute until frothy.
  • Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

Roasted Red Pepper

Ingredients:

  • 15 oz can of chickpeas drained, but reserve liquid
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ lemon (juiced)
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 12 oz jar of roasted red peppers ( drain well)

Preparations:

  • In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with all other ingredients except for the chickpeas. Blend for 1 minute until frothy.
  • Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

Roasted Garlic White Bean Hummus

Ingredients:

  • 1 head of garlic
  • olive oil
  • 1 can of cannellini beans (drained, but reserve liquid)
  • ½ lemon (juiced)
  • ¼ -½ tsp salt (taste and decide)
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 2 tbsp tahini
  • ½ tsp fresh rosemary chopped (to garnish)

Preparations:

  • Heat oven to 425°F.
  • Chop the top off a head of garlic so that the top of each clove is exposed (roughly ¼ inch). Wrap the head of garlic in foil, leaving the top open. Drizzle olive oil into the foil-wrapped garlic, making sure it covers each clove (you should need 1-2 teaspoons total). Wrap foil up tightly and place head of garlic on a baking sheet or in a dish.
  • Roast for 45 minutes or until the top of the garlic is golden and it is soft throughout. Cool 10-15 minutes before squeezing the garlic cloves out.
  • In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled roasted garlic and all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.
  • Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

Savory Pumpkin

Ingredients:

  • 15 oz can of chickpeas (drained, but reserve liquid)
  • 15 oz pumpkin puree
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ lemon (juiced)
  • 2 cloves garlic (minced)
  • ¾ teaspoon salt
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon ground coriander

Preparations:

  • In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with all other ingredients except for the chickpeas. Blend for 1 minute until frothy.
  • Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

Jalapeno Cilantro Hummus

Ingredients:

  • 1 15-oz can chickpeas 425 g, drained and rinsed – reserve chickpea juice
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 1 seeded and ribbed jalapeno
  • ½ cup fresh cilantro
  • ½ tsp salt
  • ¼ tsp pepper

Preparations:

  • Place all the  ingredients in a bowl of  food processor. Pureed  until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
  • For best texture, let cool in the fridge for an hour before eating.
  • Serve wit pita chips or fresh veggies

Spinach hummus

Ingredients:

  • 1 x 15-oz can chickpeas 425 g, drained and rinsed – (reserve the Aquafaba –  chickpea juice)
  • 2 cups of fresh spinach
  • 3 Tbsp extra virgin olive oil 45 mL
  • 3 Tbsp tahini 45 mL
  • 2 Tbsp lemon juice 30 mL
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp pepper

Preparations:

  • Place all the  ingredients in a bowl of  food processor.
  • Pureed until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
  •  For best texture, let cool in the fridge for an hour before eating.
  • Serve with fresh veggie sticks or pita chips

Roasted garlic Hummus

Ingredients:

  • 1x 15-oz can chickpeas* 425 g, drained and rinsed – reserve chickpea juice
  • 3 Tbsp extra virgin olive oil 45 mL
  • 3 Tbsp tahini 45 mL
  • 2 Tbsp lemon juice 30 mL
  • 1 head of garlic. See below the roasting instructions
  • ½ tsp salt
  • ¼ tsp pepper

Preparations:

*To roast garlic:

  • Cut about ½ inch (1 cm) off the top of the bulb of garlic to expose the tops of the cloves. Gently peel off excess papery skin, leaving on the skins of the individual cloves.
  • Pour olive oil into the bulb then wrap bulb in aluminum foil.
  • Set foil-wrapped bulb directly onto oven rack and roast at 400 degrees F (200 C) for 30 to 40 minutes, until cloves are soft. Allow to cool slightly before handling.
  • Place all the  ingredients in a bowl of  food processor. Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture. For best texture, let cool in the fridge for an hour before eating.

Hummus with Roasted Tomatoes and Almonds

Ingredients:

  • ¼ cup skin-on almonds
  • 4 cups mixed cherry tomatoes
  • 3 sprigs thyme
  • 3 garlic cloves. crushed
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • 2 cups Creamy Hummus with Cumin
  • ¼ cup very coarsely chopped cilantro
  • Nigella seeds (for serving)

Preparations:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°F.
  • Toss tomatoes, thyme, and garlic with 1 Tbsp. oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).
  • Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 Tbsp. oil and top with cilantro and toasted almonds. Sprinkle with nigella seeds.
  • Tomatoes can be roasted 3 days ahead. Cover and chill. Reheat gently before serving.

Smoked Almond Hummus

Ingredients:

  • 1 garlic clove peeled
  • 1– 14.5 ounce can garbanzo beans, rinsed and drained
  • 1/3 cup smoked almonds plus more for serving
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1/2 teaspoon cumin
  • 1/4 cup olive oil plus more for serving
  • Crispy chickpeas, chopped parsley, minced chives & paprika for serving

Preparations:

  • Pulse the garlic in a food processor until it is minced. Add the garbanzo beans, almonds, lemon juice and tahini and start pureeing. When the mixture resembles a thick paste, slowly drizzle in the olive oil through the feeder tube until the hummus is smooth.
  • Drizzle with olive oil and top with crispy chickpeas, parsley, chives, chopped almonds and paprika before serving.
  • Store in an airtight container in the refrigerator.
  • Served with fresh veggie sticks or Parmesan Pita chips

Edamame hummus

Ingredients:

  • 2 x 10-ounce packages frozen shelled edamame (soybeans)
  • Kosher salt
  • 2 x 10-ounce packages frozen peas
  • 1/2 cup fresh lemon juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 3/4 cup extra-virgin olive oil plus more for drizzling
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1/4 cup chopped fresh mint plus more for garnish
  • Freshly ground black pepper
  • Endive spears

Preparations:

  • Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
  • Working in batches, pulse edamame and peas in a  blender until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

Buffalo Cauliflower Hummus

Ingredients:

  • 1 large head of cauliflower, 4-5 cups of florets
  • 1 Tbsp avocado oil or light olive oil
  • ¼ cup buffalo sauce
  • 1 tsp garlic powder
  • ½ tsp paprika
  • Hummus
  • 1 can chickpeas, (15-oz), drained & rinsed (optional – omit for a cauliflower “dip”)
  • 3 Tbsp tahini
  • ¾ tsp onion powder
  • 1 lemon, juiced
  • 1 clove garlic
  • ¼ tsp cumin
  • ¼ tsp salt
  • pepper, to taste
  • parsley
  • olive oil

Preparations:

  • Preheat oven to 450°F (230°C).
  • On a lined sheet pan, toss cauliflower with oil, buffalo sauce, and seasonings until coated well. Roast 20-25 minutes, then allow to cool.
  • Add cooled buffalo cauliflower to food processor with other hummus ingredients. Blend until smooth.
  • Add desired toppings, serve with celery and carrot sticks, and enjoy!

Moroccan spiced pumpkin hummus

Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon turmeric
  • ⅛ teaspoon cayenne
  • ¼ teaspoon sugar
  • 2 tablespoons tahini
  • 1 cup cooked chickpeas
  • 1 cup pumpkin puree
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped pistachios, for garnish (omit for nut-free)

Preparations:

  • Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes.
  • Stir in the tahini and chickpeas, then remove from the heat.
  • Stir in the pumpkin, lemon juice, salt, and pepper.
  • Transfer the mixture to a food processor and process until smooth.
  • Transfer to a shallow serving bowl and sprinkle the pistachios on top, if using.
  • Serve immediately or cover and refrigerate until needed.

Artichoke hummus

Ingredients:

  • 1x 14-ounce can artichoke hearts, drained
  • 1x 15-ounce can chickpeas, drained and rinsed
  • ¼ cup vegetable broth
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh Italian parsley, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon ground cumin, plus more for garnish
  • Olive oil, for garnish

Preparations:

  • Place the artichoke hearts, chickpeas, broth, tahini, lemon juice, garlic, parsley, salt, pepper, and cumin in your food processor, and pulse until smooth.
  • Taste test, and season to taste with additional salt and pepper, if desired.
  • Transfer the artichoke hummus to a serving bowl. Garnish with a drizzle of olive oil, fresh parsley, and a dash of cumin. Serve with toasted French bread slices, cut veggies or pita chips.

Green Goddess Hummus

Ingredients:

  • ¼ cup tahini
  • ¼ cup fresh lemon juice (about 1 large lemon’s worth)
  • 2 tablespoons olive oil, plus more for serving
  • ½ cup roughly chopped, loosely packed fresh parsley
  • ¼ cup roughly chopped, loosely packed fresh tarragon or basil
  • 2 to 3 tablespoons roughly chopped fresh chives or green onion
  • 1 large garlic clove, roughly chopped
  • ½ teaspoon salt, more to taste
  • One (15-ounce) can of chickpeas, also called garbanzo beans, drained, and rinsed
  • 1 to 2 tablespoons water, optional
  • Garnish with extra olive oil and a sprinkling of chopped fresh herbs

Preparations:

  • Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender . Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
  • Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
  • Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
  • If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
  • Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
  • Serve with flavored pita chips or with fresh veggies sticks.

Coconut Curry Hummus

Ingredients:

  • 1 cup chickpeas
  • 1/3 cup tahini
  • 1/4 cup water
  • 1/4 cup lime juice
  • 3 tablespoons dried unsweetened coconut
  • 1 jalapeño, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger

Preparations:

  • Blend the chickpeas, tahini, water, and lime juice in a food processor.
  • Add the rest of the ingredients and blend well until you’re left with a hummus that has a smooth, creamy consistency.
  • Serve immediately or store in the refrigerator for later.
  • Taste best with crispy pita chips or fresh veggies.

Sriracha Lime Hummus

Ingredients:

  • 1 can /15 oz chickpeas, drained and rinsed
  • 1/4 cup | 48 grams Sriracha
  • 3 tablespoons | 45 ml fresh lime juice
  • 3 tablespoons | 45 ml olive oil
  • 3 large cloves garlic
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon paprika
  • 2-4 tablespoons | 30-60 ml water, as needed

Preparations:

  • Add everything to the blender except the water to a food processor or blender and blend until smooth. Stop and scrape down the sides as needed.
  • Blend in the water 1 tablespoon at a time until you reach your desired consistency. Blenders sometimes require a little more water than if making in a food processor.
  • Garnish with additional toppings if you like: sesame seeds, chopped cilantro, drizzle of olive oil etc.
  • Serve immediately or store in a sealed, air tight container for up to 4 days in the fridge.

Gold Turmeric Hummus

Ingredients:

  • 1 can 15 ounces of chickpeas, drained & rinsed
  • 1/3 cup | 77 grams tahini, sesame seed butter
  • 1/4 cup | 60 ml freshly squeezed lemon juice
  • 2 garlic cloves
  • 1 tablespoons turmeric powder
  • 2 teaspoon ginger powder
  • 2 tablespoons | 30 ml extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

Preparations:

  • Put the chickpeas, tahini, lemon, garlic, turmeric, and ginger in a food processor or blender and pulse until the mixture starts to become smooth. With the motor running, slowly pour the olive oil into the hummus. Add the salt and pepper and blend until smooth.
  • If the hummus is too thick for your liking, add water 1 tablespoon at a time until it’s the right consistency.
  • Store leftover hummus in an airtight container for up to four days.
  • Serve with fresh veggie sticks or with pita chips

Cauliflower Hummus

Ingredients:

  • 1 lb. of  fresh cauliflower florets
  • 3 tablespoons of olive oil
  • 1/2 large lemon
  • 3 tablespoons of tahini
  • 2 cloves of garlic
  • 3/4 teaspoon cumin (cumin)
  • salt and pepper to taste
  • Additionally: a bit of olive oil, a pinch of za’atar, cumin, sweet pepper, or black cumin

Preparations:

  • Pour the olive oil over the cauliflower and mix thoroughly. (Spray oil worked great for me because it evenly covered the whole cauliflower. In general, I recommend you spray oil, especially if you want to cover the pan or meat with a thin but even layer of fat. For me, it is also a perfect solution for pouring olive oil on salads :))
  • Put the cauliflower into a casserole dish and put the lemon next to it (with the cut upwards).
  • Bake the cauliflower at 200 degrees for about 40-50 minutes. After about 30 minutes, it should be mixed.
  • Leave the baked cauliflower until it is completely cool.
  • Combine the cooled cauliflower with the juice of baked lemon and garlic. Mix in a food processor (or in a blender), then add the remaining ingredients and mix for a while. Season to taste with salt and pepper.
  • Put the finished hummus into a bowl, pour olive oil and sprinkle with your favorite spices. I especially recommend sweet peppers and za’atar. If you like black cumin, it will also work great here.
  • Put it in the fridge for at least 2 hours. We serve it with Arabic bread or fresh vegetables.

Buffalo Hummus

Ingredients:

  • 1 x 14 oz can chickpeas, drained and rinsed
  • 1 garlic clove
  • ¼ cup cayenne pepper hot sauce
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • fresh chives, for topping (optional)

Instructions:

  • Place all ingredients into the bowl of a food processor, and blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
  • Transfer to a bowl, top with chives,
  • Serve with pita bread, chips, or veggies.

******* Sweet Varieties********

Chocolate Hummus

Ingredients:

  • 1 1/2 cups canned chickpeas
  • 3 1/2 tablespoons of honey
  • 3 tablespoons of cocoa
  • 2 tablespoons of water
  • 1 teaspoon of vanilla extract (optional)
  • a pinch of cinnamon
  • pinch of salt
  • 1 1/2 cup of chickpeas

Preparations:

  • Pour canned chickpeas from the liquid
  • and rinse three times in cold water.
  • Drain off and put into a blender together with all the ingredients. Mix to a uniform mass. If it is too thick, you can add a little water.
  •  Store the ready ones in the refrigerator.
  • Serve with cinnamon pita chips

Vanilla Hummus

Ingredients:

  • 1x 14 oz  can of chickpeas
  • 75ml of coconut milk
  • 1 tablespoon of cane sugar
  • 1 teaspoon of vanilla paste (or extract to taste)

Preparations:

  • cane syrup or honey for pouring (optional)
  • drain the chickpeas and blend with the remaining ingredients until fluffy, smooth
  • serve alone, poured with syrup, with fruit or a cookie

Chocolate chip Hummus

Ingredients:

  • 1 can chickpeas or Northern beans, rinsed and drained
  • 1 tablespoon vanilla extract
  • 1/4 cup sunflower or almond butter
  • 14 pitted dates
  • 3 tablespoons quick or old-fashioned oats
  • 2-4 tablespoon coconut milk, optional
  • 1/2 cup mini chocolate chips

Preparations:

  • Place first five ingredients in a food processor and blend until completely smooth. You may have to scrape down the sides several times during processing to fully incorporate all the ingredients.
  • If dip is too thick for your taste, add 2 to 4 tablespoons coconut milk for a creamier consistency (the one pictured in the photo uses no milk).
  • Transfer to mixing bowl and add mini chocolate chips.
  • Serve with sweet crackers, biscuits, or biscotti.
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