Hummus Four Ways
Ingredients
Roasted beet hummus
- 1 small roasted beet
- 1 15-oz can mostly drained chickpeas
- zest and juice of one large lemon
- 2 large garlic cloves
- 2 Tablespoons tahini
- a pinch of salt and pepper
- 1/4 cup extra virgin olive oil (optional)
Carrot hummus
- 1 15-oz can mostly drained chickpeas
- 1 pound cooked carrots
- 2 Tablespoons lemon juice
- 2 garlic cloves
- 3 Tablespoons tahini
- 3 Tablespoons harissa paste
- 1/2 teaspoon salt and pepper
- 1/4 cup extra virgin olive oil (optional)
Turmeric hummus
- 1 15-oz can mostly drained chickpeas
- 1.5 teaspoons turmeric
- juice of half a large lemon
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1/4 cup sesame oil (optional)
- a pinch of salt and pepper
Green peas hummus
- 1/2 cup mostly drained chickpeas
- 1 cup green peas
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 3 Tablespoons extra virgin olive oil (optional)
- a pinch of salt and pepper
Preparation
Blend the ingredients in a food processor until smooth.
