Bean And Sunflower Hummus Recipes

HUMMUS 4 WAYS USING 4 DIFFERENT BEANS

Steps:

• Drain 1 jar of cooked chickpeas (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in a generous 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley
• Drain 1 jar of cooked pinto beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 1 clove garlic, 1/2 tsp hot smoked paprika, 1/2 tsp cumin powder, 1 tbsp fresh cilantro, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with freshly chopped cilantro and a kiss of sweet smoked paprika
• Drain 1 jar of cooked red kidney beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 10 pimento stuffed green olives, 10 black pitted olives, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, add a couple of olives for decoration and sprinkle with freshly chopped parsley
• Drain 1 jar of cooked white beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 4 jarred roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/4 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle a dash of sweet smoked paprika and top off with freshly chopped parsley

TWO-BEAN HUMMUS

Steps:

• Process first 6 ingredients in a food processor until smooth. Transfer to a serving bowl; serve with vegetables.

WHITE BEAN HUMMUS

Steps:

• Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
• While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
• Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
• Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

BUTTER BEAN HUMMUS

Steps:

• Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste.
• Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables.
• Preheat the oven to 350 degrees F.
• Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

BEAN AND SUNFLOWER HUMMUS

Steps:

• Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

BUTTER BEAN HUMMUS (HOUMOUS)

Steps:

• Put all ingredients in a food processor, apart from salt and pepper, and blend until just about smooth.
• Alternatively you can put them in a mixing bowl and use a stick blender.
• Season with salt and freshly ground pepper to taste.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

SUNBUTTER HUMMUS

Steps:

• Add everything except the liquid from the garbanzo beans into your blender or food processor.
• Pulse, adding a tablespoonful of bean liquid at a time to help get things moving. Continue pureeing for a minute or so until completely smooth.
• Scoop into a bowl, top with sunflower seeds and a liberal drizzle of olive oil, and serve.
• Keeps refrigerated for 3 - 4 days.