Hummus – Three Ways

Lori Hartnett Leave a Comment

The History of Hummus: The word hummus is an Arabic word meaning “chickpea”. Chickpeas are a legume that have been cultivated throughout the Middle East and India for thousands of years. Many regions around the world claim to be the place where hummus originated. The fact is, because hummus has been around for so long, and in so any different variations, the exact origin has been lost in antiquity. Hummus is a great food for vegan, vegetarian, and non vegetarian diets. It is high in iron and vitamin C, with beneficial amounts of both vitamin B6 and folate. It is also a good source of protein, fiber, and potassium. In this recipe, I offer a traditional hummus plus flavorful chipotle and beet variations.

Print Recipe
Hummus - Three Ways
Vegetarian, Vegan, Dairy Free, Soy Free, Nut Free
Makes:   1-1/2  cups
Ingredients
Makes:   1-1/2  cups
Ingredients
Instructions
  1. PLACE ingredients in food processor; blend until creamy, scraping down sides of bowl.
  2. SERVE with vegetable dippers and pita chips.
Fresh Tips

BEET HUMMUS

Add one small steamed and peeled fresh beet to food processor with other ingredients.

HOW TO
Steam beets: Trim and scrub beets, keeping skin on. Cut into quarters lengthwise, which shortens cook time. Place a small pot on the stove and bring 1-inch of water to a boil. Add the beets (use a steamer basket if you have one). Reduce heat to low and cover. Cook 10 to 15 minutes or until beets are tender. Allow to cool; peel beets gently with a paring knife.

CHIPOTLE HUMMUS

Add 2 tsp. canned chipotle pepper with adobo sauce to food processor with other ingredients.

Note: Remaining chipotle pepper will freeze well.

MAKE IT WHEAT FREE AND GLUTEN FREE
Hummus is naturally gluten free and wheat free: serve it without the pita chips.

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