Homemade Hummus 4Ways
Homemade hummus is a simple and delicious way to have a healthy snack that you can easily prepare yourself. In this recipe, I show you 4 different flavors – each unique, natural and without unnecessary additives. Perfect for vegetables, bread or as an addition to dishes. Once you try it, you will never reach for the store-bought one again!
INGREDIENTS:
Original hummus:
- 1 15 oz. can chickpeas, drained (reserve liquid!)
- ¼ cup tahini
- ¼ cup olive oil
- 3 tbsp freshly squeezed lemon juice
- 3–4 tablespoon of aquafaba (liquid from chickpea can)
- 2–3 cloves of roasted garlic* or 1–2 finely minced fresh cloves of garlic
- 1–1 ½ teaspoon salt
- ½ tsp ground cumin (optional)
Pesto Hummus:
- 1 batch of original hummus (recipe above)
- ½ cup fresh basil
- ¼ cup pine nuts
- 1 cup spinach
- 1–2 tablespoon nutritional yeast
- 1–2 additional tablespoon of lemon juice
- 1 additional tablespoon of olive oil
- 2 tsp lemon zest
- Salt and pepper to taste
Pickled Beet Hummus:
- 1 batch of original hummus (recipe above) with only 2 tablespoon of aquafaba and 2 tablespoon of lemon juice
- ½ cup chopped pickled beets*
- 2 tbsp beet pickling liquid
Roasted Red Pepper Hummus:
- 1 batch of original hummus (recipe above)
- 1 ½ cups roasted red peppers
- 1 ½–2 teaspoon Harissa spice blend
INSTRUCTION:
Original hummus:
- Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired. If it’s not smooth enough, add more aquafaba, one tablespoon at a time.
Pesto Hummus:
- Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.
Pickled Beet Hummus:
- Make (or buy) pickled beets, following these instructions.
- Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.
Roasted Red Pepper Hummus:
- Preheat oven to 180
- Slice red peppers in half, remove seeds. Place flesh side up on a baking sheet and drizzle with olive oil and sprinkle with sea salt and ground pepper. Toss to coat.
- Roast for 25-30 minutes.
- Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.
Enyoj!!
