Step Up Your Hummus Game With These Easy-to-Make Recipes
Like many vegans, I rely on hummus as a go-to in times both dire and plentiful. Going to a potluck (remember those from the before times?) with a feeling that the only options will be dried-out carrot sticks and pretzels? Grab some hummus on the way there to keep your hanger at bay. You and your sweetie stuck at home during an endless global pandemic and want to pretend like you’re going on a fancy picnic date? Take some time to make a homemade batch of this Middle Eastern staple and bring the spark back into your Friday night.
One of my favorite things about hummus is its versatility. If you’re not a cilantro person, leave it out! If you need a way to ward off vampires in our current post-apocalyptic landscape, bring on more garlic. I’m a chunky-hummus guy myself — I want it to basically be able to stand up on its own, like peanut butter — but no matter your preferred consistency, these recipes are a sure way to help it shine. As my old friends at the hippie co-op used to say, hummus is yummus.
The Tried-and-True: Spicy Garlic
Equipment
- Food Processor
Ingredients
- 1 can or 15 ounces garbanzo beans, rinsed and drained
- 3 Tbsp. Tahini
- 1 fresh jalapeno, chopped and de-seeded (or leave the seeds in if you’re extra spicy!)
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 2 cloves crushed garlic
- Large drizzle of olive oil
- Juice from half a lemon
- A splash of liquid smoke
- 1/2 tsp. red pepper flakes
- 1 pinch of salt, or more totaste
Instructions
- Blend in food processor, adding cold water a teaspoon at a time or more olive oil (if needed) until preferred consistency is reached.
- Serve with a drizzle of olive oil and paprika on top.
The Southwestern: Black Bean Hummus
Equipment
- Food proccessor
Ingredients
- 1 can of 15 ounces black beans, rinsed and drained
- 2 Tbsp. tahini
- 1/4 bunch bunch cilantro, roughly chopped
- Large drizzle of olive oil
- Juice from 1 lime
- 1 fresh jalapeno, chopped and de-seeded
- 1 pinch of salt, or more to taste
Instructions
- Blend in food processor, adding cold water a teaspoon at a time or more olive oil (if needed) until preferred consistency is reached.
- Serve with a drizzle of olive oil and red pepper flakes on top.
The California Dreamer: Avocado and Garden Herbs
Equipment
- Food Processor
Ingredients
- 1 large ripe avocado
- 1 can or 15 ounces garbanzo beans, rinsed and drained
- 4 Tbsp. tahini
- 2 cloves crushed garlic
- 2 pinches of salt or more to taste
- 1 fresh jalapeno, chopped and de-seeded
- Freshly ground black pepper, to taste
- 1 sprig fresh rosemary
- 1 cup chopped cilantro leaves
- Large drizzle of olive oil
- Juice from 1 lime
- Zest from 1 lime
Instructions
- Blend in food processor, adding cold water a teaspoon at a time or more olive oil (if needed) until preferred consistency is reached.
- Serve with a drizzle of olive oil and toasted pumpkin seeds on top.
Notes
The Fancy-Lad: Roasted Carrot
Equipment
- Food Processor
Ingredients
- 2/3 pound carrots, peeled and cut into 1-inch pieces
- 3 cloves garlic
- 2 large drizzles of olive oil
- Salt and pepper to taste
- 1 can or 15 ounces garbanzo beans
- 1 1/2 cups vegetable broth or water
- 1/2 tsp. baking soda
- 1/4 cup tahini
- 3 Tbsp. lemon juice (fresh)
- 2 tsp. maple syrup
- 1 tsp. ground cumin
- Up to 1/4 cup cold water
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add carrots and garlic to baking sheet with 1 tablespoon olive oil. Season with salt and pepper.
- Cover with aluminum foil and bake for 10 minutes.
- Cook, uncovered, for 10-15 more minutes, or until tender and browned.
- Add the chickpeas, broth or water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes, until the beans are very tender and the peels are falling off.
- Drain the beans and rinse with cold water to cool off.
- Once cool enough to handle, peel the garlic. Add it to the bowl of a food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, maple syrup, and cumin. Season with salt and pepper.
- Drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. Add more water until preferred consistency is reached.
- Garnish with parsley, olive oil, or sesame seeds.
Notes
Written by: Kat Jercich