Throw your friends for a loop with these fresh new out-of-the box hummus recipes. If you’re feeling like something light and refreshing try out the Lemon Dill Hummus recipe. Feeling like something more grounding? Whip up the Beet Hummus. Or spice things up with the Roasted Red Pepper Hummus. Bring one or all, whether you’re snacking, hosting, or pot-lucking.
Ingredients
- Hummus Base
- 1 (15oz) can chickpeas
- 1/4 cup tahini
- 2 cloves garlic, chopped
- 2 Tbsp olive oil
- 2 Tbsp water
- 2 Tbsp lemon juice
- Dash of salt
- Beet Hummus
- 1 cup beets, cut into cubes (can be bought pre-cooked in produce section)
- Lemon Dill Hummus
- 2 Tbsp lemon juice
- 1/4 cup fresh dill
- Roasted Red Pepper Hummus
- 1 red pepper
- 1/4 tsp paprika
- 1/2 tsp cumin
Preparation
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Hummus Base:
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Add all ingredients into a food processor or blender and blend until smooth.
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Put contents from blender into your favorite serving dish and serve with fresh vegetables or your favorite crackers.
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Beet Hummus:
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Steam or roast cubed beets until soft. Approximately 15 minutes or until tender.
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Once cooked, let cool and add to your base hummus recipe and blend and serve.
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Optional: Save a few beets to add as a garnish once plated.
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Lemon Dill Hummus:
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Add lemon juice and 1/8th of a cup of the dill to your base hummus recipe and blend.
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Once blended stir in the rest of the dill. Add to your favorite serving dish and enjoy!
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Optional: If you juiced a fresh lemon, add in some of the zest too for an additional zing.
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Roasted Red Pepper Hummus:
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Preheat oven to 375F. Cut red pepper in half and place on baking sheet face down. Roast in oven for 30 minutes (until soft and the skin is wrinkly), flipping once.
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Let red pepper cool, and add to base hummus recipe along with the paprika and cumin. Blend and serve.
