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Hummus

Classic Garlic & Lemon Hummus

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Ingredients

1.5 cups (250 g) cooked chickpeas (garbanzo beans)*
1/4 cup (60 mL) water
1 lemons, juiced (about 3 Tbsp/45 mL)
2 Tbsp (30 ml) tahini (sesame seed butter)**
1 Tbsp (15 ml) extra-virgin olive oil
2 cloves garlic
1/2 tsp salt***

Method

1. Place all ingredients except for the chickpeas in a food processor and blend on
high until well combined. Then add the chickpeas and blend on high again,
stopping occasionally to scrape the sides. Continue until the chickpeas are well
blended and a smooth consistency is achieved.
2. If you’d like the consistency to be creamier, add 1-2 Tbsp more tahini. If you’d
like more zest, add more lemon juice.
3. Plate, sprinkle on garnish, and serve.

Roasted Garlic & Red Pepper Hummus


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Ingredients


2 large red bell peppers, seeds removed
6 cloves garlic (about 1/2 a bulb), peel attached
1 tsp (5 mL) extra virgin olive oil
2 cups (330 g) cooked chickpeas (garbanzo beans)*
3 Tbsp (45 mL) tahini (sesame seed butter)**
1 lemon, juiced (~2 Tbsp or 30 mL)
1 Tbsp (15 mL) water
1 Tbsp (15 mL) extra virgin olive oil
2 tsp (10 mL) balsamic vinegar
1/2 tsp paprika powder
1/2 tsp cajun powder (optional)
1/2 tsp salt***

Method


1. Preheat the oven to 400F (205C). Coat the bell pepper and garlic in the olive
oil, place on foil or parchment paper, and cook in the oven until the garlic peel
is lightly browned and fragrant, and when the bell pepper has developed some
black/brown spots, about 25 minutes. When cooked, remove the peel from the
garlic cloves.
2. Place all ingredients except the chickpeas in a food processor and blend on
high until well combined, stopping occasionally to scrape down the sides. Then
add the chickpeas and blend again until a creamy consistency is achieved. Add
more tahini if you like it creamier, more lemon if you like more zest, and more
water if you want the hummus to be thinner.
3. Plate, garnish, serve with crackers, cut up vegetables, or enjoy in a wrap or
sandwich.

Roasted Lemon Turmeric Hummus


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Ingredients

2 cups (330 g) cooked chickpeas*
1 lemon, juiced (~2 Tbsp or 30 mL)
2 cloves garlic
1/4 cup (60 mL) tahini
1/4 cup (60 mL) water
1 Tbsp (15 mL) olive oil
1/2 tsp turmeric**
1/4 tsp curry powder (optional)
1/4 tsp salt***

Method

Preheat the oven to 475F (250C). Cut the lemon in half crosswise and place cut side up on a piece of foil or parchment lined baking sheet. Bake for 10 minutes, until tender and slightly golden. Allow to cool before extracting the juice.
Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved.
Plate, garnish, serve with crackers, cut up vegetables, or enjoy in a wrap or sandwich.
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