Hummus Recipes

Don't buy ready-made hummus at the store. It's expensive, and usually not very fresh. Hummus is extremely versatile and you can mix just about anything with the base to create whatever flavor you want.

Here are some of our favorite hummus recipes. We'll add more as we come up with more. Please feel free to email your favorite recipe so we can try it.

Smoky Chipotle Hummus

Ingredients:

3 (15.5 ounce) cans garbanzo beans, drained

1/2 cup water

1/4 cup tahini (sesame-seed paste)

1 lemon, juiced

2 tablespoons olive oil

5 chipotle peppers, canned (reserve some adobo sauce)
roasted red bell peppers (jarred works, do it yourself is better) 
5 cloves garlic

8-10 sun-dried tomatoes

pinch of salt
ground black pepper to taste
red pepper flake to taste

Directions 

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, adobo sauce and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, pepper and red pepper flake. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Sun-dried Tomato and Herb Hummus

Ingredients:

2 (15.5 ounce) cans garbanzo beans, drained

1/2 cup water

1/4 cup tahini (sesame-seed paste)

1 lemon, juiced

2-1/2 tablespoons olive oil

Fresh basil, finely chopped

5 cloves garlic

12 Sun-dried tomatoes

pinch of salt

ground black pepper to taste

Directions 

Place the garbanzo beans, water, tahini, lemon juice, olive oil, and garlic in the bowl of a food processor; blend until smooth. Add the sun-dried tomatoes, basil, salt, and pepper. Pulse the mixture until the ingredients are coarsely blended into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Caramelized Onion Hummus

Ingredients:

2 (15.5 ounce) cans garbanzo beans, drained

1/2 cup water

1/4 cup tahini (sesame-seed paste)

1 lemon, juiced

2 tablespoons olive oil

1 large yellow onion, sliced
roasted red bell peppers (jarred works, do it yourself is better) 
1 bulb garlic, with cloves split length-wise
balsamic vinegar

pinch of salt
ground black pepper to taste
red pepper flake to taste

Directions 

Carmelize onion and garlic in olive oil. This will seem like a lot of onion and garlic, but caramelizing them really mellows out the flavor. Add balsamic vinegar when onions and garlic start to turn opaque. Saute till onions are soft. While cooking the onions, place the garbanzo beans, water, tahini, lemon juice, olive oil in food processor; blend until smooth. Add the salt, pepper and red pepper flake. Add the onions and garlic. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Spinach and Artichoke Hummus

Ingredients:

3 (15.5 ounce) cans garbanzo beans, drained

1/2 cup water

1/4 cup tahini (sesame-seed paste)

1 lemon, juiced

2 tablespoons olive oil

1 jar marinated artichoke hearts
1 cup julienned baby spinach
5 cloves garlic

pinch of salt
ground black pepper to taste

Directions 

Place the garbanzo beans, water, tahini, lemon juice, olive oil and garlic in a food processor; blend until smooth. Add the artichoke hearts, spinach, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

We serve hummus with pita chips, but it's good with just about anything. Enjoy!