Hummus Made in 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 gloves
- 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 most 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
Roasted beet hummus
Blend the roasted beet in a food processor until smooth.
Add the chickpeas, lemon zest and juice, garlic, tahini, salt, and pepper, then blend the mixture.
Slowly drizzle in the olive oil while continuing to blend, if using.
Carrot hummus
Blend all ingredients together in a food processor until smooth.
Turmeric hummus
Blend all ingredients together in a food processor until smooth.
Green peas hummus
Blend all ingredients together in a food processor until smooth.
