Hummus Three Ways

Hummus is a great snack and appetizer but the best part about it is that it’s healthy! These three recipes are super-smooth, creamy and full of flavour.

This basic hummus recipe is easy and can take on any flavour. The hummus flavours that I made are a roasted red pepper, dill and kale with garlic.

Its very easy to roast your own red peppers and home and also cheaper. Preheat your oven to broil on high. All you need is red bell peppers and olive oil. Cut the peppers and place them on parchment paper with the outside of the pepper facing up, drizzle with oil and then roast in the oven until skin blackens. Place roasted peppers in a freezer bag immediately after removing from the oven and let them sit for 30 minutes. Then all you have to do is peel off the skin. Voila you have flavour packed roasted red peppers!

When making hummus you want chickpeas that’s have been soaked, cooked and are peeled, this makes the hummus very creamy. I soak my dry chickpeas over night in a pot, drain out water and add fresh water then bring to a boil on stove. Once the water has started to boil lower your temperature and let simmer, partially cover with lid so that a little steam can escape. I let them simmer for about 90 minutes.

Once the chickpeas have cooked drain the water and start peeling the chickpeas. They should peel quite easily from cooking.

If you want to avoid all these steps you just have to buy a can of chickpeas then drain and rinse them.

Hummus 3 Ways

Basic Hummus Recipe

Ingredients:

• 2 cups chickpeas, cooked and peeled or canned

• 1/3 cup tahini

• 2-3 tablespoons cold water, more if needed

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 2 cloves garlic

• juice of 1 lemon

Roasted Red Pepper:

• 1 cup roasted red peppers

• toppings; olive oil, red pepper flakes or chopped roasted red pepper

Kale and Garlic:

• 1 1/2 cups kale

• 1 garlic clove

• toppings; olive oil and minced roasted garlic

Dill:

• 1/3-1/2 cup fresh dill

• 1 garlic clove

• toppings; olive oil and chopped fresh dill

Instructions:

1. In a food processor combine chickpeas, tahini, cold water, olive oil, garlic, Sea salt, and lemon juice. Purée until smooth.

2. Scrape down sides of mixer. Add your choice of flavour to puree mixture and mix on high for about 3 minutes. If mixture is too think add more water 1 or 2 tablespoons.

3. Serve immediately and garnish with desired toppings. Transfer to a sealed container and refrigerate for up to 1 week.

One of my favourite snacks and it’s best served with fresh chopped veggies or pretzels. You can get creative with your flavouring, the kale and garlic was an experiment and it was a success!

What a great snack to have this summer at the cabin or visiting with a few friends and family.

Enjoy!

Recipes and more will always be posted in my Instagram follow me @kaylieped