Fuck Yeah Hummus Recipes
nothingadded:

Organic Pumpkin Hummus
Nearly finished with the dinner party; we’ve covered entree, mains and now we’re up to dips and crackers. This is the first of two dips; the other was french onion dip. What I found interesting about the two dips was that every single person who tried them both absolutely loved one, but really didn’t like the other one. Make of that what you will - I think they’re both fantastic.
The idea came from Allegra Evedy - a brilliant chef with a pallette and conscience that I can do nothing but admire. I’ve used a different hummus recipe though, as I’ve being doing it this way for some time, and don’t want to fix what isn’t broken. This easy little side dish can be made 100% organically, and can be prepared the night before.
Ingredients
For the roasted garlic and pumpkin

850 g organic pumpkin, peeled and cut into 5cm/2in chunks
2 tbsp organic olive oil (not extra virgin)
1/4 tsp cumin seeds
1/4 tsp ground allspice
6 cloves organic garlic, peeled
1/2 organic red chilli, thinly sliced
pumpkin seeds, for garnish
For the hummous

1 x 400g pack of organic chickpeas, drained
1/4 cup of the liquid from this packet
3-5 tbsp organic lemon juice, depending on taste
1 cloves organic garlic, finely chopped
1 1/2 tbsp organic tahini
70 ml organic extra virgin olive oil, plus extra for drizzling
1 tsp cayenne pepper, plus extra for sprinkling
Method
Preheat the oven to 180C
For the roasted garlic and pumpkin: put the pumpkin chunks into a baking dish with the olive oil, cumin, allspice, whole garlic cloves, chilli and season with salt and pepper. Mix well.
Roast the pumpkin and garlic for 45 minutes to 1 hour, turning and stirring regularly. Take special care with the garlic to make sure that it doesn’t burn but just caramelizes.
Remove the pumpkin and garlic from the oven and transfer to a food processor. Blend to a smooth purée, then transfer to a bowl. (If you have a hand held blender, just put the pumpkin and garlic into a bowl and blitz it there - I assume that your hummus will be occupying the food processor)
For the hummous: put all the hummous ingredients in a food processor and blitz to a purée. Adjust to taste with salt, lemon and olive oil
Fold the pumpkin and garlic purée into the hummous and season, to taste, with salt and black pepper. Transfer to a serving dish, and chill in the fridge for about an hour.
Garnish with pumpkin seeds and a light sprinkle of cayenne pepper, serve.

nothingadded:

Organic Pumpkin Hummus

Nearly finished with the dinner party; we’ve covered entree, mains and now we’re up to dips and crackers. This is the first of two dips; the other was french onion dip. What I found interesting about the two dips was that every single person who tried them both absolutely loved one, but really didn’t like the other one. Make of that what you will - I think they’re both fantastic.

The idea came from Allegra Evedy - a brilliant chef with a pallette and conscience that I can do nothing but admire. I’ve used a different hummus recipe though, as I’ve being doing it this way for some time, and don’t want to fix what isn’t broken. This easy little side dish can be made 100% organically, and can be prepared the night before.

Ingredients

For the roasted garlic and pumpkin

  • 850 g organic pumpkin, peeled and cut into 5cm/2in chunks
  • 2 tbsp organic olive oil (not extra virgin)
  • 1/4 tsp cumin seeds
  • 1/4 tsp ground allspice
  • 6 cloves organic garlic, peeled
  • 1/2 organic red chilli, thinly sliced
  • pumpkin seeds, for garnish

For the hummous

  • 1 x 400g pack of organic chickpeas, drained
  • 1/4 cup of the liquid from this packet
  • 3-5 tbsp organic lemon juice, depending on taste
  • 1 cloves organic garlic, finely chopped
  • 1 1/2 tbsp organic tahini
  • 70 ml organic extra virgin olive oil, plus extra for drizzling
  • 1 tsp cayenne pepper, plus extra for sprinkling

Method

  1. Preheat the oven to 180C
  2. For the roasted garlic and pumpkin: put the pumpkin chunks into a baking dish with the olive oil, cumin, allspice, whole garlic cloves, chilli and season with salt and pepper. Mix well.
  3. Roast the pumpkin and garlic for 45 minutes to 1 hour, turning and stirring regularly. Take special care with the garlic to make sure that it doesn’t burn but just caramelizes.
  4. Remove the pumpkin and garlic from the oven and transfer to a food processor. Blend to a smooth purée, then transfer to a bowl. (If you have a hand held blender, just put the pumpkin and garlic into a bowl and blitz it there - I assume that your hummus will be occupying the food processor)
  5. For the hummous: put all the hummous ingredients in a food processor and blitz to a purée. Adjust to taste with salt, lemon and olive oil
  6. Fold the pumpkin and garlic purée into the hummous and season, to taste, with salt and black pepper. Transfer to a serving dish, and chill in the fridge for about an hour.
  7. Garnish with pumpkin seeds and a light sprinkle of cayenne pepper, serve.

“Roasted Garlic and White Bean Hummus RecipeAdapted from The Food Matters Cookbook. Find Mark Bittman’s original recipe at Naturally Ella

Ingredients:

2 to 3 heads of garlic
3 cups cooked Great Northern beans, or other white beans, liquid reserved
1/3 to 1/2 cup cooking liquid or water
1/4 cup olive oil (plus extra to drizzle on top)
1/4 cup tahini
Salt and black pepper, to taste
3 tablespoons lemon juice
chopped fresh rosemary, for sprinkling on top
Instructions:

Preheat the oven to 425 degrees Fahrenheit.
To roast the garlic: chop off the heads of the garlic, and cut off the tops of each clove. Place on aluminum foil, drizzle with olive oil, sprinkle with sea salt and wrap tightly in foil. Toss in the oven and bake for about 30 minutes, until nice and golden on top. The cloves of garlic should yield easily to pressure.
In a food processor, combine the white beans, cooking liquid or water, olive oil, tahini, salt and pepper, and lemon juice. Let the garlic cool until it’s comfortable to touch, then squeeze out each individual clove of garlic and add to the food processor. Blend well, and adjust seasonings to taste (add more olive oil, salt and pepper, or lemon juice as necessary).
Transfer to a medium saucepan and heat over medium heat until warm. Sprinkle with rosemary. Serve with roasted or raw vegetables, pita chips or pita bread, toasted crostini, or a loaf of crusty whole wheat bread. The options are endless. If you want to make a meal of it, I highly recommend serving it with whole wheat linguine and roasted kabocha squash.”

Roasted Garlic and White Bean Hummus Recipe
Adapted from The Food Matters Cookbook. Find Mark Bittman’s original recipe at Naturally Ella

Ingredients:

  • 2 to 3 heads of garlic
  • 3 cups cooked Great Northern beans, or other white beans, liquid reserved
  • 1/3 to 1/2 cup cooking liquid or water
  • 1/4 cup olive oil (plus extra to drizzle on top)
  • 1/4 cup tahini
  • Salt and black pepper, to taste
  • 3 tablespoons lemon juice
  • chopped fresh rosemary, for sprinkling on top

Instructions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. To roast the garlic: chop off the heads of the garlic, and cut off the tops of each clove. Place on aluminum foil, drizzle with olive oil, sprinkle with sea salt and wrap tightly in foil. Toss in the oven and bake for about 30 minutes, until nice and golden on top. The cloves of garlic should yield easily to pressure.
  3. In a food processor, combine the white beans, cooking liquid or water, olive oil, tahini, salt and pepper, and lemon juice. Let the garlic cool until it’s comfortable to touch, then squeeze out each individual clove of garlic and add to the food processor. Blend well, and adjust seasonings to taste (add more olive oil, salt and pepper, or lemon juice as necessary).
  4. Transfer to a medium saucepan and heat over medium heat until warm. Sprinkle with rosemary. Serve with roasted or raw vegetables, pita chips or pita bread, toasted crostini, or a loaf of crusty whole wheat bread. The options are endless. If you want to make a meal of it, I highly recommend serving it with whole wheat linguine and roasted kabocha squash.”
itsahealthylifeforme:

Roasted Garlic Hummus

itsahealthylifeforme:

Roasted Garlic Hummus

welcometomybbq:

There are things that are so much better and cheaper when you make them at home,

I am rapidly finding out bread is one of them but this hummus is rather lovely. I want to make the beet one but I wanted to see if this recipe was any good first by trying out a more classic hummus.

A friend of…

hungrymaggie:

Roasted garlic, Roasted red pepper, Curry, and Black bean hummus :)Whole grain pita chips :) 
If you start making your own hummus at home, I promise you will save money, have more hummus, and enjoy fresher, better tasting hummus :)
HUMMUS
Ingredients:Chickpeas—1 16oz canChickpea can liquid—1/4cupLemon juice—3tbspTahini—1 1/2tbspGarlic, minced—2tbspOlive oil—2tbspSalt—1/2tsp*Add whatever spices, and flavoring you desire, there are many different yummy kinds of hummus to make—this is a basic recipe for plain hummusDirections:
-Blend all ingredients in a food processor, or blender-The order of the ingredients is how I typically put my ingredients in-Blend to desired consistency-Refrigerate for an hour at least, then ENJOY!
EASY PITA CHIPSSet oven to bake @ 425Cooking time: 8-12min-Cut your favorite pita bread into small triangles-Lay in pan, drizzle olive oil, and sprinkle salt and pepper, and any other desired spices-Bake, then allow to cool-ENJOY!

hungrymaggie:

Roasted garlic, Roasted red pepper, Curry, and Black bean hummus :)
Whole grain pita chips :) 

If you start making your own hummus at home, I promise you will save money, have more hummus, and enjoy fresher, better tasting hummus :)

HUMMUS

Ingredients:
Chickpeas—1 16oz can
Chickpea can liquid—1/4cup
Lemon juice—3tbsp
Tahini—1 1/2tbsp
Garlic, minced—2tbsp
Olive oil—2tbsp
Salt—1/2tsp
*Add whatever spices, and flavoring you desire, there are many different yummy kinds of hummus to make—this is a basic recipe for plain hummus

Directions:

-Blend all ingredients in a food processor, or blender
-The order of the ingredients is how I typically put my ingredients in
-Blend to desired consistency
-Refrigerate for an hour at least, then ENJOY!


EASY PITA CHIPS
Set oven to bake @ 425
Cooking time: 8-12min

-Cut your favorite pita bread into small triangles
-Lay in pan, drizzle olive oil, and sprinkle salt and pepper, and any other desired spices
-Bake, then allow to cool
-ENJOY!

a-y-l-a:

hummus, yes please

a-y-l-a:

hummus, yes please

ilufood:

Roasted garlic hummus

ilufood:

Roasted garlic hummus

welcometomybbq:

There are things that are so much better and cheaper when you make them at home,

I am rapidly finding out bread is one of them but this hummus is rather lovely. I want to make the beet one but I wanted to see if this recipe was any good first by trying out a more classic hummus.

A friend of…

losingtobecomeawinner:

Servings: 3.5

Serving Size: ½ cup

Per serving: 360 calories, 5 grams fat, 11 grams protein, 34 grams carbohydrates, 7 grams dietary fiber

  • 3 whole wheat pitas
  • 2 cups black beans, canned & drained
  • 2 teaspoons tahini paste
  • 1 tablespoon lemon juice
  • ¼ cup garlic, roasted
  • ½ teaspoon cumin
  • 1…
crepesofwrath:

Roasted Garlic Hummus