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
utah station
