Have you gotten into a trap of buying tubs of premade hummus at the supermarket, and now crave the culinary freedom to make delicious hummus variations of your own?
We’ve got delicious news — and easy recipes for you! The red is bell pepper, orange is carrot, and the green is made with arugula and mint.
Hummus is, at heart, a savory blend of garbanzo beans, lemon juice, tahini, cumin, garlic and olive oil. You simply add the ingredients to a food processor or blender, and within seconds you have your dip.
There is no reason to buy pricey premade dips when you can so easily make it at home!
Even more delectably enticing, we’ve updated the basic hummus recipe with roasted vegetables and fresh herbs to give you not just one variation, but three gorgeously-colored dips that boast scrumptious flavors.
This trio of hummus dips is simple enough for everyday eating, yet fancy enough to proudly serve at your next holiday party or summer get-together.
Why are these recipes so impressive? The roasted red pepper hummus tantalizes your taste buds with Sriracha heat. The roasted carrot hummus gets your attention with a ginger and cayenne kick. The arugula mint hummus delivers a bright flavor from the herbs and a nutty yum from the toasted walnuts.
Set the trio on your table with chips and vegetables, and your guests will come running.
What about variations for everyday meals? Sure, you can scarf down your trio of hummus with every type of flour, corn or other vegetable chip ever made. We suggest expanding your noshing horizons and delight in hummus slathered in wraps and on toast for lunch or a light dinner.
Another amazing way to enjoy this yummy hummus trio is to enjoy it as a midday, work or on-the-go snack with pita chips and your favorite crudites.
Trio of hummus: Basic hummus recipe
Yield 3 cups
Ingredients
- 1/2 cup tahini
- Three 15-ounce cans garbanzo beans, rinsed and drained
- 3/4 cup freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon cumin, toasted
- 1-1/2 teaspoons salt
- 1 whole roasted garlic bulb, slice a small area off of the entire top and discard top
- 1 whole lemon, ends removed and sliced, then roasted
- Assorted veggies for crudite tray: celery, radishes and jicama slices
Instructions
- In a food processor, combine the garbanzo beans, lemon juice, tahini, toasted cumin, 6 large cloves of roasted garlic, salt and 4 tablespoons of extra virgin olive oil, then blend until smooth.
- Divide the hummus evenly between 3 bowls.
- Next, prepare the different colors of hummus one at a time per the recipes below, cleaning the food processor well between each finished dish.
Courses Appetizers
Orange-colored carrot hummus
Orange-colored carrot hummus
Ingredients
- 1 medium carrot, sliced in 1-1/2 inch slices on an angle
- 1/2 teaspoon fresh ginger, grated
- juice of 1 roasted lemon
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice (not roasted)
- Dash of cayenne pepper
- 2 sprigs of green carrot tops, left whole
Instructions
- Transfer 1 cup of hummus (basic recipe above) back into the food processor.
- Add the cooked carrots and process.
- Add the juice of 1 roasted lemon, grated ginger, olive oil, lemon juice and pinch of cayenne, and process until blended.
- Transfer back to the serving bowl, then garnish with the reserved carrot tops.
Red-colored bell pepper hummus
Red-colored bell pepper hummus
Ingredients
- 1 large red bell pepper, seeded, veins removed and cut in half
- 2 teaspoons Sriracha hot sauce
- Juice of 1 roasted lemon
- 4 tablespoons extra-virgin olive oil
Instructions
- Peel and discard the skin from the red bell pepper; it should remove easily.
- Transfer the hummus from one of the bowls back into the food processor.
- Add the red bell pepper and juice of 1 roasted lemon to the processor and blend.
- Add the Sriracha to taste.
- Blend until smooth.
- Transfer back to the serving bowl.
- Garnish the hummus with a swirl of Sriracha.
Green-colored arugula-mint hummus
Green-colored arugula-mint hummus
Ingredients
- 2 tablespoons walnuts, toasted
- 1 tablespoon olive oil
- 2 cups of arugula
- 1/2 cup fresh mint
- juice of 1 roasted lemon
Instructions
- Transfer the hummus from the third bowl back into the food processor.
- Add the toasted walnuts (reserving a few for garnish), arugula, mint, juice of 1 roasted lemon and olive oil, then process until blended.
- Transfer to its serving bowl, then garnish with the reserved walnuts nuts and a few chopped mint leaves.
