Traditional Garlic Hummus



2 c. cooked garbanzo beans

1/4 c. tahini

2 T olive oil

2 garlic cloves

Juice of 1 lemon

1 t. Himalayan Sea Salt

Combine all ingredients into a food processor or high powered blender, puree until very smooth. 

After you cook the garbanzo beans, make sure to reserve some of the cooking liquid- you can add this if needed for desired consistency.

Sun-dried Tomato Hummus


2 c. garbanzo beans

1/4 c. tahini

1/4 c. olive oil

2 garlic cloves

1 t. Paprika 

Dash cayenne pepper

1 t. Himalayan sea salt or more to taste

Black Pepper

1 lemon - juiced and t. zest

1/2 c. sun-dried tomatoes, soaked in water for 1 hour to soften

Add all ingredients into a food processor or Vita-mix, and puree until very smooth and creamy.  Garnish with garbanzo beans, olive oil, sun-dried tomatoes and seasonings. Serve with favorite vegetables, or as a spread in lettuce wraps. 

If needed, add water, 1 T at a time to reach a thinner consistency (mixture could thicken slightly, after a few hours in refrigerator).  Keep refrigerated for 1-2 weeks.

Black Bean - Jalapeno Hummus




1 c. cooked garbanzo beans

1/2 c. cooked black beans

2 garlic cloves

2 Roasted Jalapenos or 1 Raw

1/4 c. tahini

2 T Olive Oil

Juice of 1 Lemon or 1 Lime

1 t Himalayan Sea Salt        

Black pepper to taste

Combine ingredients into a high powdered blender or food processor, puree until smooth and creamy.  If you want a thinner consistency, then you can add a little bit of water, more lemon or lime juice, or more olive oil.

Serve with your favorite vegetables!

Creamy Pumpkin Hummus




1 c. cooked garbanzo beans

1 c. fresh pumpkin puree

2 cloves garlic

1/3 c. tahini

1 lemon - juiced

1/2 t. pepper

1 t. Himalayan sea salt

1/4 t. turmeric

1/2 t. paprika

pinch cayenne pepper

pinch cinnamon, if desired

Combine all ingredients into a food processor and blend until very smooth and creamy.  Garnish and serve with your favorite veggies.  Great Halloween or Thanksgiving party recipe.

Roasted Red Pepper Hummus




2 c. cooked garbanzo beans

1/4 c. tahini

2 T olive oil

2 cloves garlic

1 lemon - juiced

1 roasted red pepper - seeded

Roast red pepper with a drizzle of olive oil, salt and pepper, in oven until tender (450 degrees for 15-20 min).  Add all ingredients into a food processor or blender, blend until very smooth and creamy.