TrioofHummus1CH

Hummus is a FAVORITE because I love it’s smoky and light-spicy flavors, it makes more exciting when paired with warm pita bread or fresh veggie crudités. This dip is great for parties especially if your guests has dietary restrictions, and hummus is found to be the healthiest. Chickpeas support weight loss with nutrition and fiber, which is great for digestive health

TrioofHummus3CH

The possibilities of  experimenting different flavors of hummus are limitless! So, go ahead and be creative with flavors!

TrioofHummus2CH

Trio of Hummus
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Lemon-Garlic Hummus
  1. 1 ( 400 ml ) Canned Chickpeas, rinsed and drained
  2. 4 cloves of Garlic, chopped coarsely
  3. 1/4 cup Tahini Paste
  4. 4 tablespoons Fresh Lemon Juice
  5. 4 tablepoons Water
  6. 1/4 cup Extra Virgin Olive OIl
  7. 1 teaspoon Ground Cumin
  8. 1 teaspoon Cayenne Pepper
  9. 1 teaspoon Sea Salt
Green Herbs Hummus
  1. 1 ( 400 ml ) Canned Chickpeas, rinsed and drained
  2. 4 cloves of Garlic, chopped coarsely
  3. 1/4 cup Tahini Paste
  4. 4 tablespoons Fresh Lemom Juice
  5. 4 tablespoons Water
  6. 1/4 cup Extra Virgin Olive Oil
  7. 1 teaspoon Ground Cumin
  8. 1 handful of Fresh Cilantro, rinsed and drained
  9. 1 handful of Fresh Parsley, rinsed and drained
  10. 1 teaspoon Sea Salt
Sundried Tomato Hummus
  1. 1 ( 400 ml ) Canned Chickpeas, rinsed and drained
  2. 4 cloves of Garlic, chopped coarsely
  3. 1/4 cup Tahini Paste
  4. 4 tablespoons Fresh Lemon Juice
  5. 4 tablepoons Water
  6. 1/4 cup Extra Virgin Olive OIl
  7. 8 whole Sundried Tomatoes
  8. 1 teaspoon Ground Cumin
  9. 1 teaspoon Paprika
  10. 1 teaspoon Sea Salt
Instructions
  1. For the lemon-garlic hummus, put chickpeas, garlic, ground cumin, cayenne pepper, water, tahini paste and lemon juice in a blender or food processor and process until you get a stiff paste. With the machine still running, add the olive oil and process until until creamy and smooth. Season with salt. Transfer to a serving bowl, garnish with olive oil and pinch of paprika or cayenne pepper.
  2. For the green herbs hummus, put chickpeas, garlic, ground cumin, cilantro, parsley, water, tahini paste and lemon juice in a blender or food processor and process until you get a stiff paste. With the machine still running, add the olive oil and process until creamy and smooth. Season with salt. Transfer to a serving bowl, garnish with olive oil and chopped herbs.
  3. For the sundried tomato hummus, put chickpeas, garlic, ground cumin, paprika, water, sundried tomatoes, tahini paste and lemon juice in a blender or food processor and process until you get a stiff paste. With the machine still running, add the olive oil and process until until creamy and smooth. Season with salt. Transfer to a serving bowl, garnish with olive oil and chopped sundried tomatoes.
Chef Sheilla http://www.chefsheilla.com/