Gluten Free/ Snacks, Dips, + Appetizers/ Uncategorized/ Vegan

HUMMUS MANIA – FIVE FAVOURITE SPREADS

Hummus Mania

Hey hey, just a super short pop in today! The garden is calling my name, house work needs to be tackled, and I’m in the midst of sorting out some (non serious) health related issues, which I’ll share with you soon. Anyways, I’m sharing a post I’ve been meaning to tackle for a couple of years at least. One of those ideas I’ve written down in my numerous note books just to be forgotten about and lost in the bookcase until now. Welcome to Hummus Mania (cue the light show a tee shirt guns) where we have five of my favourite hummus recipes that we keep on rotation in our house (six if we include the curry hummus here). Hummus and I have a long standing history beyond the fact it was my first solid food as an infant (this also explains a lot). It’s helped me through years of being vegan and vegetarian, the perfect snack to grab when I’m out, and one of those comfort foods I turn to at home.

With the warmer weather coming soon (I say this as it’s pouring outside) hiking, picnicking, camping, and good old fashion sitting-on-the-porch-with-snacks-and-a-cocktail season is on its way. And what better dish is there to take on these adventures than hummus? The recipes below act as a guideline which you can tweak to your own needs. Some of you might want to start with one clove and garlic and work your way up, while some of you might want to double it. For all of these recipe I used dried beans, so keep in mind that the salt levels will vary depending on the type beans you use.

Carrot Cumin Hummus - Hummus Mania

Cumin and carrots are one of those classic combos that can not be topped. I’ve made a quick garnish of parsley pesto, which is garlicky and fresh, and reminiscent of warm sunny days. Try this hummus with seasoned pita chips, or eat alongside roasted veggies and dukkah.

Cumin + Roasted Carrot Hummus with Parsley Pesto

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5 Small Carrots, Roasted
1/4 Cup Tahini
3 Cloves Garlic
4 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
1 1/2 Cups Cooked Chickpeas or 1 15 oz Can
1 tsp. Ground Cumin
1/2 tsp. Sea Salt (Less if using Canned Beans)

Parsley Pesto

1/4 Cup Packed Chopped Parsley
1 Clove Garlic, Grated
1 Tbsp. Olive Oil
1 tsp. Lemon Juice
Sea Salt and Pepper
Garnish: 2 Roasted Carrots, Chopped and Parsley Pesto

  1. Begin by rubbing the carrots with a little oil, then sprinkle them with a pinch of cumin and salt (no need to chop them, just roast whole). Roast them in a 205 C (400 F) oven for about 20 minutes.
  2. Once the carrots are cooked puree the chickpeas, tahini, 3 of the roasted carrots, garlic, lemon juice, cumin, and oil in a food processor or Vitamix with enough water to make a spreadable consistency. I always start with 1/4 cup of water and add a little more as needed. Add salt and adjust to taste.
  3. To make the pesto, chop the parsley and stir in the grated garlic along with the oil, lemon juice, and salt and pepper.
  4. Drizzle the pesto over the hummus before serving along with the rest of the chopped carrots.

Roasted Garlic Hummus - Hummus Mania-3

An entire head of roasted garlic goes into this hummus and while you may be thinking ‘that’s bonkers’, roasting the garlic turns down the flavour making it much more sweet and subtle. If garlic isn’t your thing, try adding 6 cloves to begin with and giving it a taste before adding more. If you’re like us on the other hand, roast two heads of garlic and add them all 🙂

Classic Roasted Garlic Hummus

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1 Head Garlic, Roasted
1/4 Cup Tahini
3 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
1 1/2 Cups Cooked Chickpeas or 1 15 oz Can, plus a few to garnish
1/2 tsp. Sea Salt (Less if using Canned Beans)

Garnish: A handful chickpeas, a pinch smoked paprika, a pinch black pepper, a drizzle of olive oil

  1. Begin by cutting the top off the head of garlic and drizzle it with a little oil. Wrap it in foil and roast it in a 205 C (400 F) oven for about 20 minutes.
  2. Once the garlic is cooked and cooled, peel it by gently squeezing the bulb. The cloves should pop out.
  3. Next puree the chickpeas, tahini, all of the garlic cloves, lemon juice, and oil in a food processor or Vitamix with enough water to make a spreadable consistency. I always start with 1/4 cup of water and add a little more as needed. Add salt and adjust to taste.
  4. Before serving drizzle with oil, garnish with a few chickpeas, and sprinkle with smoked paprika and black pepper.

Avacado Cilantro Hummus - Hummus Mania

I was first introduced to Avocado Hummus by my island dwelling hippy friend Tabi. She lovingly referred to it as either Hum-a-molé or Guac-a-mus, and while I didn’t have the guts to call this either, it is basically that – half guac, half hummus, all yum. If you’re wanting more of the guac flavour try adding lime instead of lemon juice. We love adding this one to jazzed up hippy sandwiches with sprouts, grated carrots, more avocado, radish, peppers, you name it.

Hippy-Dippy Avocado and Cilantro Hummus

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1/2 Avocado
1/4 Cup Chopped Cilantro
1/4 Cup Tahini
2-3 Cloves Garlic
3 Tbsp. Lemon Juice
1 1/2 Cups Cooked Chickpeas or 1 15 oz Can
1/2 tsp. Grated Ginger
1/2 tsp. Sea Salt (Less if using Canned Beans)

Garnish: Sesame Seeds or Pumpkin Seeds and a drizzle of Olive Oil

  1. Puree the avocado, cilantro, chickpeas, tahini, garlic, lemon juice, and ginger in a food processor or Vitamix with enough water to make a spreadable consistency. I always start with 1/4 cup of water and add a little more as needed. Add salt and adjust to taste.
  2. Before serving drizzle with oil and sprinkle with some sesame seeds or pumpkin seeds.

Smoky Beetroot Hummus - Hummus Mania

Beyond being fuchsia hot pick, this hummus is loaded with the smokey-sweet flavours of paprika and beet. While I boiled the beet for ease, feel free to roast them to add even more smokiness and sweetness. The punch of this hummus pairs perfectly with fresh veggie sticks and crudites.

Smokin’ Hot Pink Beet Hummus

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1 Medium Beet, Boiled
1/4 Cup Tahini
3 Cloves Garlic
3 Tbsp. Olive Oil
3 Tbsp. Lemon Juice
1 1/2 Cups Cooked Chickpeas or 1 15 oz Can
1/2 tsp. Sea Salt (Less if using Canned Beans)
1 tsp. Ground Cumin
1/2 tsp. Smoked Paprika

Garnish: Drizzle of Olive Oil, Lemon Zest, Chopped Dill or Parsley, a few Capers

  1. Begin by cutting the top and root off the beet and cover it with water in a small pot. Bring it to a boil and cook until the beet can be pierced with a fork (20 minutes or so). once cooked, drain the beet and run it under cold water to cool it. With the tips of your fingers, rub the beets skin off under running water.
  2. Next combine the beet, chickpeas, tahini, garlic, lemon juice, spices, and oil in a food processor or Vitamix with enough water to make a spreadable consistency. I always start with 1/4 cup of water and add a little more as needed. Add salt and adjust to taste.
  3. Before serving drizzle with a little oil and garnish with lemon zest, chopped dill, and a few capers

Hummus Mania Sun Dried Tomato Hummus - Hummus Mania

This hummus is a hyped up version loaded with the Mediterranean flavours of sun dried tomatoes, olives, and capers. Use this one in falafel wraps, or to accompany Greek salads, or to serve with veggies hot off the grill.

Sun Dried Tomato Hummus with No-Fuss Tapenade

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1/3 Cup Sun Dried Tomatoes, in oil
1/4 Cup Tahini
3 Cloves Garlic
4 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
1 1/2 Cups Cooked Chickpeas or 1 15 oz Can
1/2 tsp. Sea Salt (Less if using Canned Beans)

No-Fuss Tapenade

2 Tbsp. Olives, Chopped
1 Tbsp. Olive Oil
1 tsp. Capers, Chopped
1 Small Clove Garlic, Grated
1 tsp. Parsley, Chopped
A Pinch of Black Pepper

  1. Purée the sun dried tomatoes, chickpeas, tahini, garlic, lemon juice, and oil in a food processor or Vitamix with enough water to make a spreadable consistency. I always start with 1/4 cup of water and add a little more as needed. Add salt and adjust to taste.
  2. To make the Tapenade, finely chop the olives and capers along with the parsley. Stir it all together along with the oil, grated garlic, and a pinch of pepper.
  3. Before serving, drizzle the hummus with the tapenade.

Hummus Mania

xox Sophie

4 Comments

  • Reply
    Karlie
    April 7, 2017 at 11:30 am

    I LOVE this round-up! Can’t wait to try a new combination or two this weekend <3

  • Reply
    Jodi
    April 7, 2017 at 12:05 pm

    GAH! Hummus is by far my favorite snack/dinner/breakfast/thing to spread on toast. I love your creations here, Sophie – I’ve been dreaming of a roasted carrot dip lately and I think I’ve found my answer. Very much looking forward to picnics and adventures with a couple of these spreads this summer. Thanks for the continued inspiration lovely lady!

    ps. feel better / stay healthy / courage ma belle 🙂

  • Reply
    Heidi | Enlightened Decadence
    April 7, 2017 at 2:31 pm

    These all look super yum-mus lol. Sorry, I couldn’t resist. It must feel so good to tick that box now that you’ve finally got around to creating this post!

    Hummus was one of my son’s first foods as well (avocado then hummus, actually).
    Looks amazingly delicious as usual, Sophie. Especially that carrot and cumin…I’m so making that later today #hummusgoals

  • Reply
    Jessie Snyder
    April 7, 2017 at 6:49 pm

    These hummus and veggies photos are killing me Sophie (!) I just want to dive headfirst into them all. Hope you have a fun weekend in the garden and that all is healing well health-wise girl. Lots of hugs – xx

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