Summer time means parties and picnics and what is synonymous with both of those? Dips! And what yummier, heartier, tastier dip is thee than hummus? Well, there’s more than just run of the mill garlic hummus so get creative and experiment with one of these below! Enjoy and start dippin’!
Latin Black Bean Hummus
- 1 clove garlic
- 1 15-oz can black beans, drained, rinsed
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup chopped fresh cilantro
Place garlic in a food processor and process until minced. Add beans, juice and salt, and process into a puree. With processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1 – 2 minute. Stir in cilantro. Spoon into serving dish and serve as a spread for tortilla or banana chips. Store in an airtight container in the refrigerator. Bring to room temperature before serving.
Scallion Hummus
- 16-oz can garbanzo beans
- 1/4 cup sesame tahini
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- 2 teaspoons crushed garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup (packed) chopped fresh parsley
- 1/3 to 1/2 cup sliced scallions
- 1/2 cup coarsely chopped black olives
Drain the beans, reserving 2 tablespoons of the liquid. Place the beans, tahini, lemon juice, olive oil, garlic, cumin, pepper and 1 tablespoon of the reserved liquid in the bowl of a food processor and process until smooth. Add the parsley and scallions; process until finely chopped. Add the olives and process until the olives are finely chopped. Add a little more of the reserved liquid if the mixture seems too thick.
Serve immediately with wedges of warm whole-grain pita bread or whole-grain crackers with celery sticks, or cover and refrigerate until ready to serve.
Sweet Potato Hummus
- 1 pound sweet potatoes, peeled, and cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- 1/4 orange juice
- 2-3 tablespoon agave nectar
- 2-3 tablespoon brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
Boil sweet potatoes until fork tender. Transfer sweet potatoes to a food processor. Add remaining ingredients and puree until desired consistency has been reached. Devour immediately.
Tomato Basil Hummus
- 1 15-oz can whole peeled tomatoes (such as Muir Glen)
- 1 15-oz can garbanzo beans
- 1/2 small sweet onion (about 1/4 cup, adding more to taste)
- 1-2 cloves garlic
- 1/2 teaspoon salt
- 1-2 tablespoon fresh basil, finely chopped
- pinch of cayenne
- 1 tablespoon tahini
- 2 teaspoon olive oil
In a food processor, combine all ingredients and blend until very smooth. Adjust salt, garlic, etc. to taste.
Keep refrigerated and serve with pita chips or crackers.
Cucumber Dill Hummus
- 1 15-oz can garbanzo beans, rinsed and drained
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon tahini
- 1/2 teaspoon salt
- 1 clove garlic, minced
- up to 1/3 cup olive oil
- 1 cup cucumber, peeled and diced
- 1 heaping tablespoon fresh dill, minced
In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until desired consistency. Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated. Allow to chill in the refrigerator for an hour or so until the flavors
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