4 FUN TWISTS ON TRADITIONAL HUMMUS

    4 FUN TWISTS ON TRADITIONAL HUMMUS 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    Hummus has been around for a long time. The ancients ate hummus and although we don’t have an exact place of origin we know it’s definitely an Eastern Mediterranean food and we know it’s a staple in Egyptian, Lebanese, Greek, Israeli cuisines — to name a few.

    Hummus means ‘chickpea’ in Arabic and is made up of 2 main ingredients — chickpeas and tahini. Today there are so many twists on traditional hummus. Some include peppers or oils and if you follow my blog you’ve most likely seen my recipe for Beet Hummus which — you guessed it — is mainly comprised of roasted beets.

    Hummus is no longer regarded as an ethnic or foreign food. In fact, Americans have embraced it as a spread and substitute for Mayo. It’s healthy, filling and versatile — and the best part is, it can be made at quite easily at home. It will take no more than 5 minutes to whip up a batch to last you all week.

    Below you will find recipes for a traditional hummus, my famous Beet Hummus, an Avocado and Spinach Hummus and a White Bean, Basil and Spinach Hummus. Enjoy!

    Preparation for each recipe will be the same. You will combine all ingredients in a blender. I prefer to use my Thermomix or Vitamix. And then you will blend the ingredients until you reach the consistency you like. You can add more olive oil or water from the can if you prefer a thinner consistency.

    hummus

    Traditional Hummus
    1 15 ounce can of garbanzo beans, rinsed and drained
    1/4 cup of liquid reserved from the garbanzo bean can
    1 medium to large clove of garlic
    2 tablespoons tahini
    1/2 teaspoon salt
    1 tablespoon olive oil
    Juice of 1/2 a lemon
    Top with additional olive oil, if desired.

    Hummus
    Beet Hummus
    8 ounces steamed and peeled beets
    1 15 ounce can of garbanzo beans, rinsed and drained
    1/4 cup of liquid reserved from the garbanzo bean can
    Medium to large clove of garlic
    2 tablespoons tahini
    1/2 teaspoon salt
    1 tablespoon olive oil
    1 tablespoon balsamic vinegar
    Juice of 1/2 a lemon

    Hummus
    Avocado and Spinach Hummus
    1 15 ounce can of garbanzo beans, rinsed and drained
    1/4 cup of liquid reserved from the garbanzo bean can
    1 small avocado or half a medium to large avocado
    1 medium to large clove of garlic
    2 handfuls of fresh spinach
    2 tablespoons tahini
    1/2 teaspoon salt
    1 tablespoon olive oil
    Juice of 1/2 a lemon

    Hummus
    White Bean, Basil and Spinach Hummus
    1 can of cannellini beans
    Some of the liquid from the can (Start with half of the liquid, then continue to add until you like the consistency).
    A handful of chopped basil
    A handful of fresh spinach
    1 large clove of garlic
    2 tablespoons tahini
    1/2 teaspoon salt
    1 tablespoon olive oil
    Juice of 1/2 a lemon

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