Meatless Monday: 3 Hummus Recipes In One!

• November 05, 2012  |
• by Kirstin Uhrenholdt

These are three great, easy, healthy dips to use for snack time or with mealtime. And as we all know, kids LOVE to dip! Dip crunchy veggies or pita chips. Or use on the dinner table instead of ketchup with simple grilled chicken.

YOU NEED

1/4 cup water, or the liquid drained from the beans
1/4 cup tahini
1/4 cup fresh lemon juice
1 small garlic clove
1 15-ounce can organic chickpeas (garbanzos) drained
1/4 teaspoon cumin
2 tablespoons olive oil
Salt
Optional toppings: parsley, olive oil, paprika and cumin

TO MAKE ABOUT TWO CUPS

Put the tahini, olive oil, garlic, lemon juice, and water into a blender and blend away until it’s frothy, white, and creamy. This is sesame sauce that you can use as is for dressings and dip. To continue making hummus, take a handful of chickpeas and blend it into the sesame sauce until smooth. Continue to blend in chickpeas a little at a time until the hummus has thickened, but isn’t too thick, and is still pale. Add salt to taste.

Swirl the humus into a shallow bowl, make a little well in the center, drizzle with olive oil and sprinkle with spices.

BEET HUMMUS

Follow the recipe above replacing the chick peas with 1 1/2 cup roasted and peeled red beets. You might need a little more lemon juice to adjust for the sweetness of the beets.

EDAMAME HUMMUS

Follow the recipe above replacing the chick peas with 1 1/2- cup frozen defrosted edamame (soy beans).