Hummus 3 Ways: Break Out of Your Snack Time Rut

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Game Day Hummus

In a snacking rut? Try hummus, a spread made from cooked, mashed chickpeas and other beans and blended with tahini, olive oil, lemon juice, salt and garlic. We’ve got three variations of the traditional recipe that will ignite your taste buds. 

Looking for something new to snack on? We’ve got your healthy snack time options covered with hummus made three ways. Use these hummus suggestions as a quick dip for chips or veggies, or experiment by using them as spreads in place of mayo or mustard on sandwiches and wraps.

Artichoke Hummus
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how to pick an artichoke
how to pick an artichoke
Artichoke Hummus
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Servings16
Ingredients
  • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1 14 ounce can quartered artichoke hearts rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
Servings16
Ingredients
  • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1 14 ounce can quartered artichoke hearts rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
Recipe Instructions
  1. Add chickpeas, artichokes, lemon juice, garlic, tahini, olive oil, salt and water to a food processor or blender.
  2. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
  3. If desired, drizzle with olive oil just before serving. Refrigerate tightly covered for up to a week.
Carrot Hummus
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Carrot Hummus
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Servings2
Ingredients
  • 1 15 ounce can can chickpeas (garbanzo beans) rinsed and drained
  • 2 cups shredded carrots tightly packed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 2 tablespoons water
Servings2
Ingredients
  • 1 15 ounce can can chickpeas (garbanzo beans) rinsed and drained
  • 2 cups shredded carrots tightly packed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 2 tablespoons water
Recipe Instructions
  1. Heat one tablespoon olive oil in a sauté pan and sauté shredded carrots for 3-5 minutes until partially cooked. Set aside to cool.
  2. Add chickpeas, cooked carrots, lemon juice, garlic, tahini, remaining tablespoon of olive oil, salt and water to a food processor or blender.
  3. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
  4. Top with a few shredded carrots before serving. Refrigerate tightly covered for up to a week.
White Bean Hummus
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White Bean Hummus
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Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Recipe Instructions
  1. Combine all ingredients in a food processor and process until the mixture is smooth.
  2. Serve with your favorite veggie sticks.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

Roasted Red Pepper Hummus
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Roasted Red Pepper Hummus
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Servings16
Ingredients
  • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1 4 ounce jar roasted red peppers drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper flakes (optional)
Servings16
Ingredients
  • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1 4 ounce jar roasted red peppers drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled and minced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper flakes (optional)
Recipe Instructions
  1. Add chickpeas, roasted peppers, lemon juice, garlic, tahini, olive oil, salt and water to a blender or food processor. If desired, add a half teaspoon of crushed red pepper flakes for spice.
  2. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
  3. Sprinkle with paprika and garnish with a red pepper before serving.
  4. Refrigerate tightly covered for up to a week.

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