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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). Â Add all ingredients into a food processor or blender, blend until very smooth and creamy. |
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