DIY Hummus : 3 Different Flavors

Is Hummus the new Guacamole?  Tell us your thoughts in the comments!

Hummus is an Arabic word meaning "chickpeas," but often used in reference to a prepared dip/spread that is made with tahini, olive oil, salt, and pepper.  Some of the earliest hummus recipes were recorded in cookbooks from Cairo, which date back to the 13th century.  Today, hummus is a common appetizer/side dish served with meals or eaten à La Carte.  

Part of the reason hummus has become so popular in western culture, is due to a variety of health benefits.  It has been said that hummus aids in weight management, lowering cholesterol, and has certain cancer fighting properties (folate).  Can you benefit from any of these health benefits?

To help you get started, here are three DIY hummus recipes that can be made in the comfort of your own home.

Hummus Bar Trio

Recipe by: Chef Tom Fraker

Citrus-Beet Hummus

¼ cup Tahini
2 Tangerines, juiced
2 tablespoons Greek Yogurt
1 clove Melissa’s Peeled Garlic, minced
2 tablespoons Extra Virgin Olive Oil
¼ cup Feta Cheese
½ teaspoon Ground Cumin
1 pinch Kosher Salt
1 pinch Freshly Ground Pepper
1 package Melissa’s Steamed Baby Beets
2 tablespoons Water

Place the tahini and the next 10 ingredients in a food processor or blender and process for 2 minutes. Add the water and process until smooth and creamy, about 2 minutes. Serve with your favorite assortment of dipping vegetables. Makes about 6-8 servings.

Spinach, Garlic and Feta Hummus

¼ cup Tahini
2 Lemons, juiced
2 tablespoons Greek Yogurt
2 cloves Melissa’s Peeled Garlic, minced
2 tablespoons Extra Virgin Olive Oil
1/3 cup Feta Cheese
½ teaspoon Ground Cumin
1 pinch Kosher Salt
1 pinch Freshly Ground Pepper
1 cup (packed) Fresh Baby Spinach
2 packages Melissa’s Peeled & Steamed Garbanzo Beans
2 tablespoons Water

Place the tahini and the next 10 ingredients in a food processor or blender and process for 2 minutes. Add the water and process until smooth and creamy, about 2 minutes. Serve with your favorite assortment of dipping vegetables. Makes about 6-8 servings.



Roasted Bell Pepper, Basil & Parmesan Hummus

¼ cup Tahini
2 Lemons, juiced
2 tablespoons Greek Yogurt
1 clove Melissa’s Peeled Garlic, minced
2 tablespoons Extra Virgin Olive Oil
1/3cup Shredded Parmesan Cheese
½ teaspoon Ground Cumin
1 pinch Kosher Salt
1 pinch Freshly Ground Pepper
1/3 cup (packed) Fresh Basil
½ jar Melissa’s Fire Roasted Sweet Red Bell Peppers (no liquid)
2 packages Melissa’s Peeled & Steamed Garbanzo Beans
2 tablespoons Water

Place the tahini and the next 11 ingredients in a food processor or Torrent blender and process for 2 minutes. Add the water and process until smooth and creamy, about 2 minutes. Serve with your favorite assortment of dipping vegetables. Makes about 6-8 servings.

Other hummus recipes:


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