Hummus 3 Ways
Three delicious flavor options for your next hummus dip. Simply place ingredients in food processor and blend. Each recipe yields around 3 cups and is ready in 15 minutes or less.
Beet Hummus
1 3/4 cup cooked chickpeas or 15 oz. can of chickpeas, drained and rinsed
1 small beet or ½; medium beet, roasted and peeled (about ½; cup chopped)
2 small or 1 large clove garlic, peeled
juice of 1 small lemon
zest of 1/2 small lemon
2 tbsp olive oil
2 tbsp tahini
salt & pepper, to taste
1 tbsp of water, if needed in blender
Thai Coconut Hummus
1 1/2 cups cooked chickpeas or 15 oz can chickpeas, drained and rinsed
1 cloves garlic, minced
2 tbsp tahini
3 tbsp fresh lime juice
1-2 tbsp Thai red curry paste (more or less depending on spice preference)
1/4 cup + 1 tablespoon full-fat coconut milk
1 tablespoon olive oil
Water to thin, if necessary
Salt and pepper, to taste
Avocado Hummus
1 (15-ounce) can chickpeas, drained
2 ripe avocados, cut into chunks
1/2 cup olive oil
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini
1 clove garlic
salt and pepper to taste