Homemade Hummus 3 Ways

cessor. Blend until smooth. While blending, slowly add in the olive oil until the hummus is creamy and smooth. Garnish with finely chopped bell pepper and a drizzle of olive oil.

Pesto

15 oz can chickpeas, drained, reserving 1/4 cup of the liquid from the can

1/2 cup fresh basil leaves, loosely packed

2 tablespoon olive oil

2 cloves garlic, peeled

1/2 tsp. balsamic vinegar

1 tablespoon pine nuts

1/4 tsp. salt (or to taste depending on the saltiness of your chickpeas)

Classic

15 oz can chickpeas, drained and rinsed

4-5 tablespoons tahini

1-2 cloves of garlic

1/2 tsp. ground cumin

1/2 to 1 tsp. salt, or to taste

3 tablespoons fresh lemon juice

4-6 tablespoons cold water

Add chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of water to a food processor. Puree for 4-5 minutes until smooth and creamy. If it’s not creamy enough or too thick, add a few more tablespoons of cold water. Taste and season with additional salt, garlic, cumin or lemon juice as needed.

Roasted Red Pepper

2 bell peppers, seeded and quartered

15 oz chickpeas, 1 can

1 clove garlic

3 tablespoons tahini sauce

2 tablespoons lemon juice

1 tsp. smoked paprika

½ tsp. salt

½ tsp. black pepper

2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt and pepper to the bowl of a 2-quart food pro-

Drain the chickpeas but reserve 1/4 cup liquid from the can. Transfer the chickpeas to a microwave safe dish, and warm them in the microwave for 30 seconds. Put the chickpeas, liquid, basil, olive oil, garlic cloves, pine nuts, and balsamic vinegar into a food processor. Blend until smooth, then add salt to taste. Just before serving, you can drizzle a little olive oil or sprinkle basil on top.

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