Hummus

Hummus is the prefect dish to have on hand, it is easy to make and stores for over a week in the Fridge. I have three ways I make hummus, the traditional way, a Red Pepper Hummus and a Navy Bean Hummus.

Traditional

Ingredients
3 Cans of Chickpeas
6 to 8 cloves of garlic - we like with a strong garlic taste
1/4 to 1/3 cup Tahini
1 lemon juiced and zest
1/4 cup or less olive oil
1/4 cup of green onions, just the tops
1 teaspoon of Sumac
Dash of Paprika
Salt to taste

Directions

Place everything in the food processor except the olive oil and lemon juice. When adding the Tahini start with a 1/4 cup, if when you taste it when you are adding the lemon juice and it's a bit dull add the balance of the Tahini to make a 1/3 of a cup. Pulse to combined. Next turn on the food processor and slow drizzle in the olive oil, stop once the mixture is smooth. Add a dash of the lemon juice at a time, stop the processor and taste. You want the Hummus to have a hint of lemon taste. If its prefect stop, if not keep adding a dash until it has the right taste.

Place in seal-able bowl and chill.

Place an amount in a serving bowl, make a swirl in the top, add a bit of olive oil and a dash of Paprika and serve.


Red Pepper Hummus

Ingredients

Same as above only reduce the chickpeas by one can and add a cup of roasted red peppers drained. I pat them dry with a paper towel prior to adding them into the food processor.

Directions

Follow the Directions for the traditional Hummus


Navy bean Hummus

Ingredients

The same as the traditional hummus only swap out the chickpeas for three cans of navy beans drained.

Directions

Follow the directions for the traditional Hummus.


Tomorrow I will post more summer recipes.

Enjoy cooking