#hummuslove

This Easy Healthy Greek Layer Dip with Hummus is a nutritious and flavorful appetizer or snack option. Packed with protein-rich hummus and Greek yogurt, and topped with fresh vegetables and tangy feta cheese, it's a perfect dish for parties or gatherings.

Ingredients: 1 cup hummus. 1 cup Greek yogurt. 1 medium cucumber, diced. 1 medium tomato, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, chopped. 1/4 cup crumbled feta cheese. 1 tablespoon fresh lemon juice. 1 tablespoon extra virgin olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Greek yogurt, lemon juice, and dried oregano should all be mixed together in a small bowl. Add pepper and salt to taste. Spread the hummus out on the bottom of a dish that will be used for serving. The Greek yogurt mix should be put on top of the hummus. On top of the Greek yogurt, sprinkle the chopped cucumber, tomato, red onion, and Kalamata olives. Pour extra virgin olive oil over the top and top with crumbled feta cheese. Serve right away with crackers, pita chips, or vegetable sticks to dip.

Prep Time: 15 minutes

Cook Time: 0 minutes

With white beans providing a creamy base and fresh lemon juice adding a zesty kick, this White Bean Lemon Hummus is a delightful take on classic hummus. It's the ideal snack or appetizer for any situation.

Ingredients: 1 can 15 ounces white beans, drained and rinsed. 2 cloves garlic, minced. 1/4 cup fresh lemon juice about 2 lemons. 1/4 cup tahini. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon salt, or to taste. 1/4 teaspoon paprika. 2 tablespoons water, or more as needed. Fresh parsley, for garnish. Extra olive oil, for drizzling.

Instructions: In a food processor, combine the white beans, minced garlic, lemon juice, tahini, extra-virgin olive oil, ground cumin, salt, and paprika. Process the mixture until it becomes smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning by adding more salt or lemon juice if needed. Transfer the white bean lemon hummus to a serving bowl. Garnish with fresh parsley and drizzle with extra olive oil. Serve with pita bread, vegetable sticks, or crackers for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Classic hummus recipe, a creamy and flavorful dip that's perfect for snacking.

Hummus – so good!

Try these four delectable hummus variations to up your hummus game. There is a hummus flavor for everyone, whether you prefer spicy Sriracha, sun-dried tomato and basil, or roasted red pepper, spinach, and artichokes!

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/3 cup tahini. 2 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt to taste. Water for consistency. For the variations:. - Roasted Red Pepper Hummus:. 1/2 cup roasted red peppers, chopped. - Spinach and Artichoke Hummus:. 1/2 cup frozen spinach, thawed and drained. 1/2 cup canned artichoke hearts, drained and chopped. - Sun-Dried Tomato and Basil Hummus:. 1/4 cup sun-dried tomatoes, soaked in hot water and chopped. 1/4 cup fresh basil leaves, chopped. - Spicy Sriracha Hummus:. 2 tablespoons Sriracha sauce.

Instructions: In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and a pinch of salt. Blend until smooth, adding water as needed to achieve your desired consistency. Divide the hummus into four portions for the variations. For Roasted Red Pepper Hummus, add chopped roasted red peppers to one portion and blend until smooth. For Spinach and Artichoke Hummus, add thawed spinach and chopped artichoke hearts to another portion and blend until well combined. For Sun-Dried Tomato and Basil Hummus, add chopped sun-dried tomatoes and fresh basil leaves to the third portion and blend until smooth. For Spicy Sriracha Hummus, mix Sriracha sauce into the remaining portion and adjust the spice level to your liking. Serve the four different hummus variations in separate bowls, garnish with your choice of herbs, olive oil, or additional toppings, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Garlic and Roasted Eggplant Hummus is a tasty change from plain hummus. Garlic, tahini, and lemon juice give the dish depth and brightness. Roasted eggplant gives it a smoky flavor and a creamy texture. Spread this hummus on low-carb crackers or sliced vegetables and serve as an appetizer or snack that is keto-friendly and tastes great.

Ingredients: 1 large eggplant. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper, to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Use a fork to make several holes in the eggplant, then put it on a baking sheet. Place the eggplant in an oven that has already been heated. Roast it for 45 to 50 minutes, or until the skin is charred and the flesh is soft. Take the eggplant out of the oven and let it cool down a bit. When it's cool, take off the skin and throw it away. Put the roasted eggplant flesh in a colander to get rid of any extra water. Put the roasted eggplant flesh, garlic that has been minced, tahini, lemon juice, olive oil, cumin, salt, and pepper in a food processor. You may need to scrape down the sides of the food processor to make it smooth and creamy. Put the hummus in a bowl to serve, and then top it with chopped fresh parsley. For a keto-friendly dip, use your favorite low-carb crackers or sliced vegetables to go with the garlic and roasted eggplant hummus. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes