Roasted Beet Hummus

 

Ingredients:

• 1 small roasted beet
• 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
• 1 large lemon (zested)
• 1/2 large lemon (juiced)
• 1 healthy pinch salt and black pepper
• 2 large cloves garlic (minced)
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Preparation:

1. Roast beet in oven for 30-40 minutes
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.

minimalistbaker.com

Garlic Scape Hummus

 

Ingredients:

• 1 15.5-ounce can of chickpeas, drained and rinsed
• ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped
• ¼ cup freshly squeezed lemon juice
• 6 tablespoons extra-virgin olive oil
• ¾ teaspoons fine sea salt
• ½ teaspoon sweet Hungarian paprika

Preparation:

1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
2. Blend until completely smooth.
3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing it with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).

https://www.umamigirl.com

Red Pepper Hummus

Ingredients:

• 2 whole red bell peppers 
• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup (59 ml) tahini
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Pinch cayenne pepper 
• 1/2 to 1 teaspoon kosher salt, depending on taste

Instructions:

1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
   Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
2. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
3. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
4. Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
5. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
6. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
7. To Serve:
   Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
8. To Store:
   Store homemade hummus in an airtight container and refrigerate up to one week.

http://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/

Moroccan-Spiced Carrot Hummus

Ingredients:

• 1 pound carrots, chopped into 1-inch chunks
• 3 whole cloves of garlic, peels left on
• 4 tablespoons extra virgin olive oil, divided
• 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1/4 cup water + more to thin if necessary
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• Fresh cilantro, minced, to serve

Instructions:

1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
3. Serve with minced cilantro and your favorite veggies and crackers.

http://www.thekitchn.com/recipe-roasted-moroccan-spiced-carrot-hummus-recipes-from-the-kitchn-211141

Hummus with Mustard Greens

Hummus with Mustard Greens Ingredients: Olive oil for sautéing • 3 cloves garlic, smashed • A large pinch crushed red pepper flakes • 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed • 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons • Kosher salt to taste • 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again • 1/2 cup of any stock you have (I used homemade vegetable stock) • 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped • 1 raw large garlic clove, chopped • 1 cup of Lebni or drained Greek yogurt • A small bunch of cilantro or parsley, coarsely chopped • Zest and juice of a medium lemon • Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle Preparation: Coat a large sauté pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside. Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices. Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed. Turn on the food processor; add half of each: the humus mixture, Lebni and lemon juice to the food processor and process, until it is coarsely pureed. Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed. Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good olive oil.  http://food52.com/recipes/26390-the-absolute-best-homemade-humus-with-mustard-greens-and-lebni