5 Hummus Recipes You Must Try

I didn’t grow up eating hummus because my parents just aren’t fond of chickpeas. But if you look at the health benefits of them, they really deserve a second glance! Packed with both fiber and protein, they’re an excellent source of plant-based protein for those not eating meat and us omnivores.

Hummus is just one of the many ways that you can enjoy these powerful legumes, but since it’s National Hummus Day, I thought we should celebrate some varieties to step up your hummus game! 


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Avocado Obsession

If you know me, there’s nothing I love more than a good avocado with some veggies, pita bread, or on it’s own! And considering they’re a great source of healthy fats, I’m forever finding excuses to have one daily!

  • 1 cup chickpeas, rinsed and peeled
  • 1 T tahini
  • 1 T lime juice
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Pinch of sea or Pink Himalayan salt
  • 1 avocado, pitted
  • ¼ cup water
  1. Place all chickpeas, tahini, lime juice, and seasonings into food processor and pulse until well-combined.
  2. Mash avocado as you add it to the processor; process until lumps are all gone.
  3. Pour in water, 1 tablespoon at a time, pulsing after each addition. Pulse until you   achieve desired consistency.
  4. Scoop hummus into a serving bowl and serve with pita bread, crackers, vegetables, or your favorite dippers!

 

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Get Your Beet On* 

Beets are a great source of magnesium, which although it’s the 4th most abundant mineral in the human body, more than 75% of people are magnesium deficient! Delicious and colorful, this purple version is sure to thrill (and nourish) your guests!  

  • 1 cup chickpeas, rinsed and peeled
  • 2 T tahini
  • 2 T olive oil
  • 1 T lemon juice
  • 1 tsp garlic powder
  • Pinch of sea or Pink Himalayan salt
  • 1 small beet, cooked and skin removed
  • ¼ cup water
  1. In a large food processor, process chickpeas with tahini, lemon juice, and seasonings until smooth.
  2. Carefully chop up beet into chunks and add to food processor. Process for several minutes until combined and smooth.
  3. Pour in water, 1 tablespoon at a time, pulsing after each addition. Pulse until you   achieve desired consistency.
  4. Serve fresh with an assortment of raw vegetables, your favorite crackers, or falafel chips!

*Adapted from Run Fast, Eat Slow’s Don’t Get Beet Hummus

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Green Monster

Don’t worry – this isn’t anything like the green-eyed monster of jealousy! Although, your friends may turn green with envy if you don’t share!

  • 1 cup chickpeas, rinsed and peeled
  • 2 T tahini
  • 2 T olive oil
  • 1 T lemon juice
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • Pinch of sea or Pink Himalayan salt
  • 1 cup fresh spinach, roughly chopped
  • ¼ cup water
  1. Place all hummus ingredients except water into a food processor and pulse until well-combined.
  2. Pour in water, 1 tablespoon at a time, pulsing after each addition. Pulse until you   achieve desired consistency.
  3. Pour hummus into a serving bowl and serve with pita bread, crackers, vegetables, or your favorite dippers!

 

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Slam-Dunk Spinach & Artichoke

Who doesn’t love a good spinach & artichoke dip as an appetizer? Why not combine it with a little protein to make a it a slam-dunk? 

  • 1 cup chickpeas, rinsed and peeled
  • 1 T tahini
  • 1 T olive oil
  • 1 T lemon juice
  • ½ tsp cumin
  • Pinch of sea or Pink Himalayan salt
  • 1 T minced garlic or ½ tsp garlic powder
  • 1 cup fresh spinach, roughly chopped
  • ½ cup artichoke hearts, drained and diced
  • ¼ cup water
  1. In a large food processor, process chickpeas with tahini and lemon juice until smooth.
  2. Add in seasonings, garlic, spinach, and artichoke. Process for several minutes until combined and smooth.
  3. Pour in water, 1 tablespoon at a time, pulsing after each addition. Pulse until you   achieve desired consistency.
  4. Pour hummus into a serving bowl and serve with pita bread, crackers, vegetables, or your favorite dippers!

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Smashing Sweet Potato 

  • 1 cup chickpeas, rinsed and peeled
  • 1 T tahini
  • 1 T olive oil
  • 1 T lemon juice
  • 1/2 tsp cumin
  • Pinch of sea or Pink Himalayan salt
  • Pinch of cayenne pepper
  • 1 small sweet potato, cooked and cooled
  • ¼ cup water
  1. In a large food processor, process chickpeas with tahini, lemon juice, and seasonings until smooth.
  2. Remove skin from sweet potato and slightly mash as you add to food processor. Process for several minutes until combined and smooth.
  3. Pour in water, 1 tablespoon at a time, pulsing after each addition. Pulse until you   achieve desired consistency.
  4. Serve fresh with an assortment of raw vegetables, your favorite crackers, or pita bread.