5 Easy Hummus Recipes That’ll Totally Up Your Game

We eat hummus on the reg. But these days, the plain old chickpea version leaves something to be desired. So here’s our solution: Whip up one of these five easy hummus recipes. The trick is to add in some totally unexpected ingredients (sweet potatoes, anyone?). Time to break out the pita chips and veggies.

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SPICY AVOCADO HUMMUS (MAKES 2 CUPS)

In the bowl of a food processor, combine 4 cups canned chickpeas (drained) with 1 smashed garlic clove, 1 chopped jalapeño, 3 tablespoons tahini, ¼ cup freshly squeezed lemon juice, ⅓ cup extra-virgin olive oil and 1 halved, pitted and peeled avocado. Puree until smooth. Season with salt and freshly ground black pepper. Garnish with a sprinkling of cayenne pepper. Serve with your choice of crackers and veggies.

 

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BEET HUMMUS (MAKES 2 CUPS)

In the bowl of a food processor, combine 4 cups canned chickpeas (drained) with 1 smashed garlic clove, 3 tablespoons tahini, ¼ cup freshly squeezed lemon juice, ⅓ cup extra-virgin olive oil and 1 medium-size cooked, peeled and chopped beet. Puree until smooth. Season with salt and freshly ground black pepper. Serve with your choice of crackers and veggies.

 

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EDAMAME HUMMUS (MAKES 2 CUPS)

In the bowl of a food processor, combine 4 cups cooked and drained edamame with 1 smashed garlic clove, ½ cup chopped scallions, 3 tablespoons tahini, ¼ cup freshly squeezed lemon juice and ⅓ cup extra-virgin olive oil. Puree until smooth. Season with salt and freshly ground black pepper. Serve with your choice of crackers and veggies.

 

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SWEET POTATO HUMMUS (MAKES 2 CUPS)

In the bowl of a food processor, combine 4 cups canned chickpeas(drained) with 1 smashed garlic clove, 3 tablespoons tahini, ¼ cup freshly squeezed lemon juice, ⅓ cup extra-virgin olive oil and 1 small cooked, peeled and chopped sweet potato. Puree until smooth. Season with salt and freshly ground black pepper. Serve with your choice of crackers and veggies.

 

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BLACK BEAN HUMMUS (MAKES 2 CUPS)

In the bowl of a food processor, combine 4 cups canned black beans (drained) with 2 smashed garlic cloves, 3 tablespoons tahini, ¼ cup freshly squeezed lime juice, ⅓ cup extra-virgin olive oil and1¼ teaspoons chile powder. Puree until smooth. Season with salt and freshly ground black pepper. Serve with your choice of crackers and veggies.

 

Source: purewow.com

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