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Hummus 4 Ways

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4-6 1x
  • Category: Dips
  • Method: Blender
  • Cuisine: Mediterranean

Description

We’re sharing four of our favorite hummus variations, including an easy, classic hummus recipe! The three additional flavors include: Pesto, Roasted Red Pepper + Harissa and Pickled Beet. 


Scale

Ingredients

Original hummus:

  • 1 15 oz. can chickpeas, drained (reserve liquid!)
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 34 tbsp of aquafaba (liquid from chickpea can)
  • 23 cloves of roasted garlic* or 12 finely minced fresh cloves of garlic 
  • 11 ½ tsp salt
  • ½ tsp ground cumin (optional)

Pesto Hummus:

  • 1 batch of original hummus (recipe above)
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 1 cup spinach
  • 12 tbsp nutritional yeast
  • 12 additional tbsp of lemon juice
  • 1 additional tbsp of olive oil
  • 2 tsp lemon zest
  • Salt and pepper to taste

Pickled Beet Hummus:

  • 1 batch of original hummus (recipe above) with only 2 tbsp of aquafaba and 2 tbsp of lemon juice
  • 1/2 cup chopped pickled beets*
  • 2 tbsp beet pickling liquid

Roasted Red Pepper Hummus:

  • 1 batch of original hummus (recipe above)
  • 1 ½ cups roasted red peppers
  • 1 ½2 tsp Harissa spice blend

Instructions

Original hummus:

  1. Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired. If it’s not smooth enough, add more aquafaba, one tablespoon at a time. 

Pesto Hummus:

  1. Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.

Pickled Beet Hummus:

  1. Make (or buy) pickled beets, following these instructions.
  2. Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.

Roasted Red Pepper Hummus:

  1. Preheat oven to 375˚F.
  2. Slice red peppers in half, remove seeds. Place flesh side up on a baking sheet and drizzle with olive oil and sprinkle with sea salt and ground pepper. Toss to coat.  
  3. Roast  for 25-30 minutes.
  4. Add all ingredients except olive oil to a high speed blender. Blend well, then slowly stream in olive oil until smooth and creamy. Taste and adjust seasoning as desired.

Notes

*To roast garlic, preheat oven to 400˚F. Slice off the top of a head of garlic to expose the cloves. Drizzle with olive oil and salt, wrap tightly in aluminum foil and roast for 30-40 minutes, until tender and caramelized. 

*Don’t have pickled beets? Substitute with roasted or steamed beets.

Keywords: homemade hummus

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