Edamame Hummus

This is my sixth hummus recipe, so I guess you could say I'm a hummus junkie. Unfortunately, hubby is not a hummus fiend, like me, so when I saw this edamame hummus from Ali Girl Cooks I waited until we had people over to make it.

I didn't get more than a couple of bites of this hummus because everyone gobbled it up. It's super savory with the flavors of cilantro, spice, and of course edamame. Since edamame is a major part of the Japanese diet, I am very excited I'll have access to it once we move and still be able to make this delicious hummus!

Edamame Hummus
From Ali Girl Cooks
Printable Version
Ingredients
2 cups edamame, thawed and shelled
4 tablespoons tahini
1 teaspoon salt
1/2 teaspoon coriander
1 teaspoon cumin
Juice of one lemon
1/2 cup cilantro
4 tablespoons olive oil

Directions
Place all of the ingredients except for the olive oil in a food processor. Pulse to combine, using a spatula to scrape down the sides before running the food processor and streaming in the olive oil. 

If needed add 2-4 tablespoons of water to loosen up the mixture. Garnish with cilantro leaves and serve with pita chips, tortilla chips, or fresh veggies.

Avocado Hummus

I made this yummy avocado hummus from Lee@Fit Foodie Finds for an afternoon snack. I was intrigued by the recipe because I'd never heard of avocado hummus, but since I am an avocado freak and love any type of hummus, I was excited to try it.

After tasting it all mixed together, I decided to add in chopped cilantro and was glad I did. It adds a little extra pop of fresh flavor. I served the hummus with Food Should Taste Good Multigrain Tortilla Chips. Those things are the bomb diggity! Perfect with this creamy avocado hummus.

Avocado Hummus

From Lee@Fit Foodie Finds

Printable Version

Ingredients

2 ripe avocados

1 can of garbanzo beans, rinsed

1/4 cup tahini

2 cloves of garlic

Juice from 1 lime

1/2 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

3 tablespoons cilantro, chopped

Directions

In a food processor mix together all ingredients except cilantro for 1 to 2 minutes or until smooth. 

You will want to stop the processor and scrape the sides a few times. 

Scoop into a serving bowl and garnish entire bowl with the cilantro. Serve with tortilla chips or raw veggies. Lee also recommends using this hummus as a sandwich spread in place of mayonnaise or spread on top of toasted bread. Yum!

Layered Greek Dip

I love when people share a new recipe with me and when Aunt Becky shares a recipe with me I know it's going to be good - she gave me the recipe for Pasta Florentine, which is an absolute favorite of mine. So when she told me she had a recipe for a Layered Greek Dip I needed to try, I was very excited. This dip is just bursting with yummy greek flavors: hummus, feta, Kalamata olives, tomatoes, cucumbers. It makes a huge batch, perfect for parties or get togethers. Thanks Aunt Becky for another great recipe!

Layered Greek Dip
Makes about 2 1/2 cups (16 servings)
Printable Version


Ingredients
1 8oz package of cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves of garlic, minced
1 1/2 cups prepared original hummus
1 cup chopped cucumbers
1 cup chopped cherry tomatoes - get rid of extra juice
1/2 cup chopped, pitted Kalamata olives
1/2 cup feta cheese
1/3 cup sliced green onions
Pita chips or multi-grain tortilla chips

Directions
In a medium bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with an electric mixer on medium speed until smooth and combined.

Spread the cream cheese mixture into a deep 9 inch pie pan or shallow serving dish. Evenly spread the hummus  on top of the cream cheese. 

Top the hummus with the remaining ingredients, in order. Cover and refrigerate for 2 - 24 hours. Serve with pita chips or multi-grain tortilla chips.

Cilantro Lime Hummus

All you hummus lovers out there really need to try this unique hummus from How Sweet It Is. I made it this weekend for hubby and couldn't wait to share it with you. I'd never tried cannellini beans in hummus so was excited to see how I liked it. The beans made it seem more thick and smooth. This hummus was different than any other I've had because of lime and cilantro flavor. I wish I would have doubled this recipe because it was gone in a matter of half and hour! Hubby and I preferred it with corn chips, yummy! 

Cilantro Lime Hummus

From Jessica @ How Sweet It Is

Printable Version

Ingredients

1 15-ounce can of cannellini beans, drained and rinsed

2 cloves of garlic

1/4 cup cilantro

1 teaspoon lime zest

2 tablespoons lime juice

1/3 cup olive oil (plus more to reach desired consistency)

Salt and pepper

Directions

Combine beans, cilantro, lime juice, lime zest and garlic in a food processor and blend until mixed. 

With the processor on, stream in olive oil until desired is reached. Season with salt and pepper to taste. 

Serve with pita chips, crackers, or corn chips.

Horseradish Hummus

During a recent trip to Trader Joe's  I made a very good decision when I bought TJ's Horseradish Hummus. I usually go with roasted red pepper or the hummus with little pinenuts on top, but I thought I'd get a little crazy and try horseradish. Ooooooh my, it was so fantastic! Super zippy, tangy hummus. I was so sad when it was all gone that I had to make my own version at home the next week.

Horseradish Hummus

From 28 Cooks

Printable Version

Ingredients

1 can (15.5 ounce) garbanzo beans, drained and rinsed

1 clove garlic, minced

2 tablespoon lemon juice

2 tablespoons tahini

3 tablespoons freshly ground horseradish

1/4 cup extra virgin olive oil

Freshly ground pepper

Kosher salt

Directions

Place all ingredients in a food processor and process until well combined. Add salt and pepper to taste. Chill in refrigerator for at least 2 hours. Serve with crackers, pita chips, and fresh veggies or as a spread on sandwiches!

Roasted Red Pepper Hummus

After I realized how easy hummus was to make last year, I decided I needed to try to make red pepper hummus because it's my favorite flavor of hummus. When my sister in law was visiting last week it was the perfect time to give it a whirl because she is a veggie lover like me. We ate this hummus with pretzels, pita chips, and on top of our salads. Super yummy and healthy!


Roasted Red Pepper Hummus
Adapted from All Recipes.com
Makes 4 cups
Printable Version

Ingredients
4 cloves garlic
1 (15) ounce cans garbanzo beans
2/3 cup tahini
2/3 cup lemon juice
1 cup roasted red peppers
4 tablespoons olive oil

Directions
In an electric food processor combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add in red peppers and olive oil and process until the peppers are finely chopped. 

Season to taste with salt and pepper. Transfer to a small bowl, cover and chill until ready to serve.

Hummus

When my Mom flew in later in the evening this week, I thought that this Hummus Recipe from Good Things Catered would be a perfect little snack once we got home. Katie warns you that there is no "recipe" for hummus and that it may take several attempts at Hummus before mastering the correct flavors. For my first batch I thought it was pretty good! I will probably cut down on the garlic next time and would love to try a roasted red pepper variation too. It was a good use of the tahini I had left over from my Sesame Noodles and when served with fresh veggies and toasted pita bread, hummus is always a delicious and healthy snack to munch on.  

Hummus

Adapted from Good Things Catered

Ingredients:

1 can of chick peas 

1 - 2 garlic cloves

2 tablespoons of Extra Virgin Olive Oil

2 teaspoons + of Tahini (Sesame Paste)

Juice of 1 lemon

1/4 teaspoon of salt

Directions:

Drain the water from the can of chick peas into a small bowl and reserve. In a food processor (or blender) mix together the chick peas with the rest of the ingredients, being careful to add the second half of the lemon juice and tahini slowly as you stop to taste.

Slowly add in some of the reserved liquid from the beans and a bit of water for correct consistency until a smooth, slightly fluid paste is formed.

Refrigerate for at least 3o minutes before serving. This changes the taste of the hummus by allowing the flavors to form together.

Note: To dress the hummus up for the table, add an extra drizzle of olive oil and sprinkle paprika and chopped parsley on top.