Hummus 3 Ways


I got a comment the other day from a girl who come to my classes.  She was telling me about how her son eats the pumpkin hummus I gave her a recipe for by the spoonful.  After that I saw a post on Facebook about someone going to Aladdins for hummus, and then my trainer brought it up!  Hummus was haunting me, so I thought I would share a few recipes and notes about it with you!

Hummus is a thick Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic, and olive or sesame oil.  It’s usually served as a dip with pieces of pita, or as a sauce.  When tahini is added it becomes hummus bi tahini.  Most grocery stores carry a prepared hummus, and it is available in a wide variety of flavors from roasted garlic to roasted red pepper.  Try some of these and see which is your favorite!

Carrot Hummus
 1 cup carrots, chopped

1 can garbanzo beans(chickpeas) rinsed and drained

¼ cups tahini(sesame seed paste)

2 TBSP lemon juice

2 cloves garlic

½ tsp cumin

¼ tsp salt

2 TBSP parsley, chopped

Assorted dippers

In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain well. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until mixture is smooth. Transfer to a serving bowl. Stir in parsley. Cover and chill for at least 1 hour or for up to 3 days. Serve with dippers.

Beet Hummus
 1 can beets, drained and rinsed

2 TBSP tahini

2 TBSP lemon juice

2 cans garbanzo beans, drained and rinsed

1 clove garlic

1 TBSP ground cumin

Salt and pepper to taste

Process all ingredients in food processor until smooth. Serve chilled with pita bread or toast points.

Pumpkin Hummus

1 ¾ cup canned garbanzo beans, drained with liquid reserved

1 (15oz) can pumpkin puree

½ cup lemon juice

1/3 cup olive oil

½ cup tahini paste

3 cloves garlic, minced

½ tsp ground cinnamon

½ tsp nutmeg

½ tsp allspice

salt to taste

Place the beans and ¼ cup reserved can liquid into a blender or food processor, and puree until smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini paste, garlic, cinnamon, nutmeg and allspice. Cover and puree again until smooth. Use additional can liquid as needed to achieve a smooth consistency. Season to taste with salt. Makes 3 cups. *Serve with pita chips, or sweet potato chips.


2 thoughts on “Hummus 3 Ways

    • Thanks for the comment! Tahini paste is available at most grocery stores in the ethnic food sections. It is shelf stable, so look for it in a jar. It will either be labeled tahini paste, or sesame seed paste. Once opened, it does need to be refrigerated, but will last 6 months in the refrigerator.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s