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Hummus 3 ways

Jenny Brule showing you a guilt free Super bowl snack

www.jenniferbrule.com

Avocado Hummus

2 (15 oz) cans chickpeas, drained, liquid reserved

3 Tbsp tahini

1 clove garlic, peeled

Lemon juice to taste

1/8 tsp cumin

2 ripe avocados, peeled, pits removed

Salt and freshly ground black pepper to taste

In a food processor, purée chickpeas, tahini, garlic and thin with chickpeas liquid. Add cumin and lemon juice and salt to taste. Add avocados and purée mixture until smooth and creamy.

Everything White Bean Hummus

2, 15-oz cans cannellini beans, drained, liquid reserved, beans rinsed

1 plump garlic clove, minced

2 tablespoons olive oil

1-2 teaspoons toasted sesame oil

Salt to taste

1 tablespoon dried minced onion

1 tablespoon toasted sesame seeds

1/2 tablespoon poppy seeds

1/2 tablespoon dried minced garlic

1/2 teaspoon flaked sea salt

1/4 teaspoon black pepper

Purée beans and garlic in a food processor, thinning as needed with bean liquid. Drizzle both oils in as motor is running to incorporate, season with salt to taste. Pile hummus into a bowl and top with remaining ingredients, serve with crackers.

Spicy Red Pepper Hummus

2 cans chickpeas, drained (liquid reserved), rinsed

1 plum garlic clove

¼ cup tahini

Lemon juice to taste

Salt to taste

¾ cup roasted red peppers

½ teaspoon crushed red pepper flakes

In a food processor, purée chickpeas, garlic, tahini and thin with chickpeas liquid. Add lemon juice and salt to taste. Add red peppers and crushed red pepper flakes and purée mixture until smooth and creamy.

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