If you ever made homemade hummus, you’d never go back to store bought. It’s fresh & full of flavors that sing. I make a basic batch frequently, but try to make interesting additions for special occasions or when a new ingredient inspires me. This is not so different from grocery shopping – I like to buy what’s in season, so it’s freshest. You can really taste the difference! Hummus is great for many reasons – it’s an easy snack with some veggies or crackers, it’s a wonderful source of protein, fiber, manganese and folate. I also like it because it’s in line with my philosophy or eating close to the source, food with higher nutrient concentration. Let’s not forget it’s a great appetizer and with three colors, this one will be a sure crowd pleaser!
Basic Hummus
This is my go-to basic hummus. You can take out Tahini if you don’t have it but I like the smokiness that this sesame paste adds. I use a Ninja blender which works magic for all my smoothies and dips.
Ingredients
- 2 cups Garbanzo beans (canned)
- 1-2 peeled garlic cloves (depending on size and how garlicky you like it)
- juice of 1 lemon, about 1/4 cup
- 1/8 cup olive oil
- 1 tbsp Tahini paste (optional)
- 1 tsp cumin
- 1 tsp cayenne
- 1 tbsp coarse salt
- 2 tbsp of Garbanzo beans liquid
Directions
Drain garbanzo beans but save the liquid.
Place all ingredients in a blender starting with the beans. Blend until smooth, about 30 sec unless you have a Vitamix which may go faster.
Add in more garbanzo bean liquid if you want it more creamy. Note, that if you keep this hummus refrigerated for a few days (meaning your guests won’t eat it all at once), it will soften and will get creamier, so avoid adding too much liquid.
Green Hummus
My son’s first reaction was “I’m not eating anything in this color” but once he tried it, the green hummus was a clear winner. It’s briny with a nice kick. Spinach adds a little extra color, iron and fiber to keep it all together. With my Green hummus, you don’t need to use the garbanzo bean liquid, since spinach and olives will add the liquid. This hummus may seem thick in the beginning but let it rest and it will get creamy.
Ingredients
- 2 cups Garbanzo beans (canned)
- 1-2 peeled garlic cloves (depending on size and how garlicky you like it)
- 2 tbsp green pitted olives
- 1 tbsp capers
- 1 cup baby spinach (or regular spinach)
- juice of 1 lemon, about 1/4 cup
- 1/8 cup olive oil
- 1 tbsp Tahini paste (optional)
- 1 tsp cumin
- 1 tsp cayenne
Directions
Place all ingredients in a blender starting with the beans. Blend until smooth, about 30 sec.
Taste and add salt if needed. With the addition of olives and capers, salt becomes unnecessary, but feel free to add if that’s what your taste buds are telling you.
Red Hummus
I think part of my Russian heritage is always having beets and potatoes on hand. Beets are a great source of potassium, manganese and B vitamin folate. Eat this hummus and you will feel full for a long time, with a nice combination of protein from garbanzo beans and fiber from beets. Plus, the color is simply amazing.
Ingredients
- 2.5 cups Garbanzo beans (canned)
- 1-2 peeled garlic cloves (depending on size and how garlicky you like it)
- 1 medium beet (makes 1 cup)
- juice of 1 lemon, about 1/4 cup
- 1/8 cup olive oil
- 1 tbsp Tahini paste (optional)
- 1 tsp cumin
- 1 tsp cayenne
- 1 tsp coarse salt
Directions
Boil beets. It takes about 40 minutes in semi-covered pot. Cool and peel using a paper towel (unless you like red-colored hands). Slice into 1-inch slices.
Place beets and all other ingredients in a blender. Blend until smooth, about 30 sec. Note the absence of Garbanzo bean liquid – the beets contain a lot of water, so you don’t need it here. You could also add a 1/2 orange or red bell pepper. This adds extra sweetness if you’re looking for sweeter kind of hummus.
This hummus would also go well with parsley, so add it in or decorate with.
