I admit to a love affair with hummus in any form.  So soft and lovely with variations limited only by your imagination!

The best hummus I ever had was at a Greek restaurant in Orlando that set a big wooden mortar and pestle at your table when you sat down.  The server proceeded to pour in chickpeas (garbanzo beans), extra virgin olive oil, lemon juice, salt, and garlic.  Then, he mashed it all together with the pestle and let us scoop it up with the warm, buttery pita bread he brought us.  It was fantastic and simple and I decided right then and there, that’s how I want my hummus from now on!  Store bought hummus doesn’t even begin to compare to homemade!

Feel free to add anything to your hummus to make it your own. I love to add roasted red peppers and garlic like in the photo above. Get creative with your ingredients! Try artichoke hearts, roasted red peppers, sun-dried tomatoes, roasted garlic, feta cheese, fresh parsley, kalamata olives, ripe avocado, crushed red pepper, fresh rosemary, etc., etc.  You get the idea.  Maybe it ceases to be true hummus but it’s still a fresh and healthy, low calorie and high protein spread for crackers, warm pita or fresh vegetables. You can change up the beans you use too.

Try black beans, white cannellini beans, kidney beans, or whatever you have on hand. I like three variations  which I’ll share with you.  Feel free to play around with the ingredients!  I’d love to hear about your wonderful creations!

Why I love this recipe:

• It’s so easy anyone can make it.
• It’s versatile.
• It’s perfect for a crowd!
• It’s inexpensive to make.

Classic Hummus

• 2 cups cooked garbanzo beans
• 6 Tablespoons lemon juice
• 1 Tablespoon fresh parsley
• 3 cloves garlic, minced or put through a garlic press
• 1 ½ teaspoons Sea Salt
• Several grinds of fresh, black pepper
• ¼ to ½ cup Organic Tahini
• 2-4 tablespoons water or enough to make a creamy consistency
• Several dashes of hot sauce (optional)

Put everything in a blender or food processor and blend until smooth.  Taste and adjust seasonings and add water to make it the consistency you like.  Put in a bowl and drizzle a little extra virgin olive oil across the top and sprinkle with paprika.  Use as a dip for pita, crackers or fresh veggies or as a sandwich spread. So good!

Roasted Red Pepper Hummus

• 2 cups cooked garbanzo beans
• ½  cup roasted red peppers
• juice of a lemon-about 2 or 3 Tablespoons
• 3 cloves garlic, minced
• ¼ cup Organic Tahini
• 1 teaspoon Sea Salt
• fresh ground pepper
• 2-4 Tablespoons water

Whirl everything together in your blender or food processor.  This hummus has the most beautiful color and tastes so fresh and summery!

Roasted Eggplant Hummus

• 2 cups cooked garbanzo beans
• 1 small eggplant that has been peeled, cut into cubes, drizzled with olive oil and salt and pepper, and roasted at 350 for about half an hour or until soft.
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon parsley
• 2 cloves garlic, minced
• 1 teaspoon Sea Salt
• 2-4 Tablespoons water
• ⅓ cup Organic Tahini

Whirl everything in the blender or food processor till smooth. You’ll love how sweet and nutty this hummus becomes. You could add a little crushed red pepper for some zing!

Kate’s Tips

• If you use canned garbanzo beans, drain the liquid from the can but save it in a bowl and use it to thin your hummus instead of using water.
• Using canned beans saves a lot of time but you can just as easily start with dried beans and cook them yourself.

Now go out there and start creating your own hummus masterpiece!