Hummus 4 Ways
Ingredients
- 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
- pinch of salt and pepper
- 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)
- pinch of salt and pepper.•
Preparation
Blend 1 small roasted beet in a food processor until smooth
Then, add 1 15-oz can mostly drained chickpeas, zest and juice of one large lemon, 2 large garlic cloves, 2 Tablespoons tahini, and a pinch of salt and pepper
Blend while slowly drizzling in 1/4 cup extra virgin olive oil (optional).
Blend