I ran across two interesting hummus recipes recently that I thought I would share.
It seems the trend these days is to kick it up a notch and mix in a variety of veggies.
The first one sounds spicy and flavorful and the second healthy, but still tasty.
I can’t wait to try both, courtesy of the International Olive Council
Jalepeno and Roasted Red Pepper Hummus2 (15 oz.) cans garbanzo beans
2 tablespoons tahini paste
3 garlic cloves
1 tablespoon ground cumin
¾ cup extra virgin olive oil
½ lemon, juiced
Salt to taste
2 jalapeños, deseeded and finely chopped
3 roasted red peppers
¼ cup extra virgin olive oil
Salt
1. In a food processor, add the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, and salt; blend until a smooth paste forms. Reserve.
2. In a bowl, mix the jalapeños, roasted red peppers and olive oil; add salt to taste.
3. To serve, place the pepper mix on top of the center of the hummus; serve with baked pita bread or pita chips.
TIP: You can purchase prepared roasted red peppers at the grocery store; also find tahini paste in the ethnic or international aisle of most major grocery stores.
Edamame Hummus16 (2 tablespoon) servings
1 (13 ounce) bag frozen shelled edamame (soy beans)
1/4 small onion, coarsely chopped
1 clove garlic, peeled
1/2 cup firmly packed fresh kale or spinach
1/3 cup extra virgin or plain olive oil
2 tablespoons fresh lemon juice
Vegetable dippers or pita wedges, if desired
1. Combine edamame, onion and 1/3 cup water in large saucepan. Cover and bring to a boil. Reduce heat; simmer covered 8 to 10 minutes or until all edamame are very tender. Remove from heat.
2. Process garlic in food processor until well chopped. Add kale; process until chopped. Add edamame mixture, including liquid.
3. Process to finely chop. With machine running, add olive oil and lemon juice. Serve with vegetable dippers or pita wedges. Also great on chicken or fish.
