Spiced Gingered Hummus Recipes

SPICY ASIAN-STYLE GINGER HUMMUS

Steps:

• Add garlic, ginger, beans, cashew butter, soy sauce, chili sauce, and cumin to a food processor and pulse to chop. Add the water and lemon juice and process till nearly smooth but still with a little texture. Add cilantro and green onion and pulse a couple of times to just combine. Store covered and refrigerated up to a week. * Available in the Asian foods section of many supermarkets and at Asian markets.

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

SUPREMELY SPICY HUMMUS

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

SPICED-UP HUMMUS

Steps:

• In a food processor, combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
• Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves, if desired.

GINGERED HUMMUS

Steps:

• Combine ginger, garlic and lemon juice in blender or food processer and process until well mixed.
• Add half chick peas, process until pureed, then add remaining chick peas and process until mixture is smooth.
• With machine running slowly, drizzle in olive oil.
• Season to taste with salt and cayenne pepper. Serve with bread, crackers or toasted triangles of pita bread.

SPICED, GINGERED HUMMUS

Steps:

• With the machine running, drop the garlic and ginger through the feed tube of a food processor and process until minced. Scrape the sides of the bowl, then add the lemon juice. Process briefly, then add the chick peas and process until the mixture is smooth.
• Add the peanut butter a little at a time and process until the mixture is smooth and has a creamy consistency. If it is too stiff, add a little water.
• Add the hot red pepper flakes and salt to taste. Transfer to a dish and serve with chips or vegetables for dipping.

RED ONION & INDIAN-SPICED HUMMUS

Steps:

• In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
• Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
• Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.