This nutty, rich and flavorful hummus dip goes perfect with your favorite tortilla chips on a Friday night with your family and your friends. Try this recipe on our Green monster Sandwich (RECIPE), or with this homemade yogurt bread (RECIPE).
Ingredients
Chickpeas
- 1 (15-oz) can (chickpeas or garbanzo beans), drained
Tahini
- ¼ cup Tahini OR peanut butter
Lemon
- 1 juiced
Water
- 2-3 Tablespoons
Oil
- 2 Tablespoons olive oil (subtitute other vegetable based oil such as avocado or canola)
Garlic
- 2 cloves, peeled or ¼ teaspoon powdered garilc
Salt
- 1 teaspoon
Cumin
- ½ teaspoon ground
Beet-version
- See notes!
Instructions
Step 1
In food processor, combine all ingredients and puree until smooth. If the hummus is too thick, add a little extra water a little at a time.
Step 2
Serve with whole grain pita bread or assorted vegetables.
Notes
Try serving with sliced bell peppers, celery sticks, baby carrots, or raw broccoli!
Beet Hummus version
Providing not only appealing color, but beet is also a great source of antioxidants and various minerals, including iron, potassium, and folate.
- Beets - ½ can (15.5 oz) drained, rinsed
- Chickpeas - 1 can (15.5 oz) drained, rinse
- Lemon - 1 medium, juiced
- Greek yogurt - ¼ cup (or tahini)
- Oil - ¼ cup olive oil, or other vegetable oil
- Garlic - 1 clove, minced
- Cumin - ½ teaspoon, ground (or chili powder for some heat)
- Salt - ½ teaspoon
- Drain and rinse chickpeas and beets, and add to blender or food processor.
- Add lemon juice, yogurt, olive oil, garlic, cumin, and salt. Blend until creamy.
- Refrigerate for at least 1 hour before serving. Enjoy!
Add flavor and texture with additional toppings like Feta cheese, chopped walnuts, pine nuts, sunflower seeds, dill or mint.