
Hummus Two Ways
Ingredients (21)
- Roasted Red Pepper Hummus (Adapted pretty seriously from a Pinch My Salt Recipe):
- 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
- 2 red peppers, roasted, peeled and sliced
- 1/8 of a red onion, diced
- 2 Tablespoons Tahini
- 1 cloves garlic
- Juice of 1 lemon
- 2 Tablespoons olive oil (or more depending on how creamy you like your hummus)
- 1 Teaspoon honey (optional)
- 1 Teaspoon cumin (optional)
- 1/2 Teaspoon sriracha (optional)
- Salt and pepper to taste
- Beet Hummus (Adapted from a Simply Recipes version):
- 4 medium sided beets, boiled, peeled, cubed
- 1 can (16 ounces) chickpeas, drained and rinsed
- 2 Tablespoons Tahini
- 2 lemons, zest and juice
- 1 clove garlic
- 2 Tablespoons olive oil
- 1 Tablespoon ground cumin
- Salt and pepper to taste
Directions
Learn how to make this recipe at Macheesmo