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.
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.
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.
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.
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
