Hummus in Four Ways
Ingredients
- 1 small roasted beet
- 1 15-oz can chickpeas, mostly drained
- 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 chickpeas, mostly drained
- 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 chickpeas, mostly drained
- 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 chickpeas, mostly drained
- 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 roasted beet in a food processor until smooth.
Add the chickpeas, lemon zest and juice, garlic, tahini, salt, and pepper, then blend.
Slowly drizzle in the olive oil while blending (optional).
Carrot hummus
Blend all ingredients in a food processor until smooth (olive oil optional).
Turmeric hummus
Blend all ingredients in a food processor until smooth (sesame oil optional).
Green peas hummus
Blend all ingredients in a food processor until smooth (olive oil optional).
