Roasted Garlic Hummus

I know, hummus AGAIN?!?!  But as all of you know, I am obsessed.  You can find lots of recipes on my site for mind-blowing hummus.  Most likely you have even made a batch or three.  I like to remind people to MAKE YOUR OWN!!  Have you ever noticed how expensive it is to buy?  Especially in the large containers where marketers claim you are getting a great deal.  Yup, and you even get those fillers, stabilizers, GMOs and preservatives to boot!  This easy recipe will not break your bank and I guarantee you and your family and friends will love it to the last drop.  They will probably ask you for the recipe. Get it here.

Roasted Garlic Hummus

2 sixteen ounce cans organic garbanzo beans

1/3 cup tahini

1/2 cup olive or canola oil

1 Tablespoon ground cumin

Juice of 4 small meyer lemons

6 cloves roasted garlic

Sea salt and black pepper (to taste)

Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes.  Remove and set aside to cool.

Drain garbanzo beans and add to food processor.  Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running.  Taste test for seasoning levels and adjust to taste.  Too salty?  Add more lemon juice.  Too lemony?  Add more sea salt.  Transfer hummus to large glass vessel and store covered in fridge until ready to serve.  Voila!  Easy as pie!

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Kicked Up Cucumber Slaw

Refreshing with a kick! The touch of Sriracha rounds out the rhythm of this multi-flavored beauty. Feel free to add other favorite vegetables to tailor your taste buds.

1 large English Cucumber (thinly sliced)
4 Carrots (thinly sliced)
1 Sweet Yellow Onion (thinly sliced)
1 Red Bell Pepper (minced)
1 two inch peice fresh Ginger (thinly sliced or grated)
1 clove fresh Garlic (crushed)
1 cup Rice Wine or White Balsamic Vinegar
1/3 cup Sugar(dissolved in vinegar)
1 teaspoon Soy Sauce or Tamari
1 Tablespoon Toasted Sesame Oil
1 teaspoon Sriracha
Salt and Pepper to taste

Toss all ingredients and chill in airtight container in fridge for 3 hours or more. Makes a great side dish and pairs well a top Hummus. Enjoy!

Creamy Meyer Lemon Hummus

Hummus is one of my all time favorite things to eat (and I loved it long before I became a vegan). Although I adore many of the store bought varieties, I love making my own. It is super easy. You just need a few key ingredients and the proper tools.

The following recipe offers rough measurements so if you give it a go, I suggest lots of tasting along the way. You can certainly add or subtract if you want to change it up.

Creamy Meyer Lemon Hummus
1 fifteen ounce can garbanzo beans (drained and rinsed)
3 Tablespoons roasted tahini
(sold in jars and cans)
1 fresh clove of garlic
(optional)
1/2 cup light olive oil
1/4 cup meyer lemon juice
(fresh squeezed)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons cold water

Blend all ingredients except the olive oil and water in your food processor until it seems fully blended. First drizzle in oil in increments while food processor is running. Open food processor occasionally to scrape down the sides. Lastly add the water and blend until you have no lumps and mixture appears creamy. It might be slightly runnier than you want it but it will firm up some in fridge. If it seems too thick add a little more olive oil, lemon juice, water or all three! Do a taste test after final blend. If it is to your liking (balance of richness, salt, cumin and acid) - transfer to airtight container and chill for 2-3 hours.

Serving suggestion: place a dollop of your favorite salsa on top and serve with blue corn tortilla chips (or whatever you desire). Also delicious on it's own with a spoon! Let me know how you like to eat your hummus! Happy Eating!!!