Roasted Red Pepper Hummus

I went into the fridge yesterday hoping to snack on some roasted red pepper hummus and carrots, but the last bit of hummus had gotten moldy whilst it waited to be eaten. Blasphemy! Since I had just been to the store, I was not willing to go back for that one thing. I closed the fridge, began rummaging around in the pantry and discovered I had everything I needed to make my own red pepper hummus. My goal here was to make it taste as much like the Trader Joe’s recipe as possible with an extra garlicky kick. The ingredient list was pretty simple, so I figured I should give it a whirl. If you’re not sure what tahini is, it’s roasted, ground sesame seeds. You can find it at most health food stores and definitely at Trader Joe’s, Henry’s & Whole Foods (or even Amazon). We like our food really garlicky in this house, so start with 1 tsp garlic powder and go from there. Also, if you prefer your hummus a bit thinner, add a tablespoon of water at a time until desired consistency. Enjoy as a sandwich spread, dip for veggies and pita chips or eat straight up with a spoon.

What You Need:

1 – 15 oz can garbanzo beans (preferably no sodium), drained and rinsed
½ - 10.4 oz jar roasted peppers (about ½ cup) - I used paquillo peppers
2 Tbs tahini
2 Tbs lemon juice
2 Tbs canola oil (any light colored oil would work)
¼ tsp salt
1 - 1 ½ tsp garlic powder (to taste)

What To Do:

Process all ingredients in a blender or food processor until smooth. Refrigerate until ready to use.













This recipe yields about 2 cups of hummus.

1 Tbs is about 27 cal, 1.5g fat, 1g protein, 3g carbs, 1g fiber, 22mg sodium

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Bon Appétit!
Mary

White Bean Hummus with Rosemary

This version of my hummus has a woody flavor from the fresh rosemary. The herbs I buy are ‘living herbs’ and for whatever reason have a much more subdued flavor than the herbs I have bought at the grocery store. If you use ‘traditional’ herbs, I suggest reducing the amount used to half a tablespoon as rosemary can be quite potent.

What You Need:

1 can northern beans, drained but not rinsed –reserving 2 Tbs canning liquid
¼ cup tahini
1 Tbs fresh rosemary
3 small cloves garlic
Juice of ½ a lemon
1 tsp lemon zest
2 Tbs canning liquid
1/8 tsp salt
¼ tsp freshly cracked black pepper

What To Do:

Combine all ingredients in a blender and process until smooth.

Bon Appétit!
Mary

Roasted Garlic Hummus

This super garlicky hummus is great on sandwiches and wraps, or as a dip for raw vegetables. I bet you knew I would say that! By roasting the garlic before adding it to this hummus, you get a sweeter flavor in the final product. If raw garlic isn’t your thing, simply omit.

What You Need:

1 – 15 oz can garbanzo beans, drained but not rinsed (reserve 2 Tbs canning liquid)
¼ cup tahini
2 heads roasted garlic, recipe follows
2 small cloves raw garlic (to taste)
Juice of half a lemon
2 Tbs juice from canned beans
1/8 tsp freshly cracked black pepper
1/8 tsp kosher salt



What To Do:

Combine all ingredients in a blender and process until smooth.

Bon Appétit!
Mary

How To Roast Garlic:

What You Need:

2 heads garlic, tops removed
Extra virgin olive oil
Pinch of salt and pepper



What To Do:

Heat oven to 400*.  Place garlic on a piece of foil and drizzle with oil and season with a pinch of salt and pepper.

Seal foil around garlic and bake for 45 minutes, or until garlic flesh has softened.

Hold head of garlic at the base and squeeze out softened cloves.  Set aside.

Cilantro Jalapeno Hummus

This variation of my sun dried tomato basil hummus came together just as fast and has a spicy kick. I used half of a jalapeño (with seeds) and wished I had used a whole one. If you’re not into spicy, remove the seeds and if you are, use the whole pepper. This hummus is both tangy and spicy and is perfect for wraps, sandwiches or as a dip.

What You Need:

1 – 15 oz can garbanzo beans, drained (not rinsed) – reserve 2 Tbs canning liquid
½ jalapeño
1/3 cup tahini
1 small bunch cilantro
Juice of ½ a lemon
3 small cloves garlic
2 Tbs canning liquid
1/8 tsp freshly cracked black pepper




What To Do:

Combine all ingredients in a blender or food processor and whirl away until smooth.  Serve with raw vegetables.

Bon Appétit!
Mary

Sun Dried Tomato Basil Hummus

This flavorful hummus recipe comes together in less than five minutes. You’ll never want to buy the stuff from the store again. There are a number of combinations of flavors that would also work for this recipe. Instead of the tomatoes and basil, try adding one head of roasted garlic. This spread is great to dip raw vegetables in, pita bread, crackers or chips and also tastes wonderful in a sandwich or wrap instead of mayo.

What You Need:

1 – 15 oz can garbanzo beans, drained – not rinsed (reserve 1 Tbs can juices)
¼ cup sun dried tomatoes packed in oil
¼ basil
¼ cup tahini
2 small cloves garlic
1 Tbs juice from canned beans
Juice of ½ a lemon
1/8 tsp freshly cracked black pepper
Garnish with paprika



What To Do:

Combine all ingredients in a blender or food processor.

Process until smooth.

Bon Appétit!
Mary