Hummus Among Us!

Garbanzo beans, also known as chick peas, are the main ingredient of Hummus. Hummus is a spread, or paste, created when garbanzo beans are mashed or pureed until smooth and creamy. This puree becomes the base of the hummus spread to which just about any flavor(s) can be added to please your palate. Hummus is very quick and easy to make, and can be served with toast points (to panache things up a bit), or crackers, chips, pretzels, or veggie sticks for fun snack scooping. Hummus is a nutritious snack, or light meal, that is high in protein and fiber, while still being low in fat.

We had fun creating four different Hummus recipes, all quite varied in flavor from one another, and we loved each one. We couldn’t choose a favorite, so we’re sharing all of the recipes with you. All of the recipes are gluten-free and dairy-free, as well as being free of the other top eight allergens. To create your own variations, simply start with the base of garbanzo beans and olive oil, then experiment with your own additional ingredients. See how many different ways you can serve up a flavorful, interesting, and healthful snack.

Adobo Hummus – A smooth, mild flavor in the beginning, with a zippy kick of smokey heat at the end.

1 15 oz. can garbanzo beans, drained and rinsed

2 Tbsp + 1 tsp Light Olive Oil

2 1/2 tsp Adobo Sauce

1 tsp onion powder

1/8 tsp freshly ground black pepper

Pinch of Salt

In a food processor, combine all ingredients. Blend until mixture is a smooth, thick puree and all ingredients are well incorporated. The flavors of this hummus pair well with lightly oiled and baked toast points. Can be eaten right away, or set aside in refrigerator for later use. The longer the hummus sits, the more melded the flavors become.

Chile, Lime, Cilantro Hummus – A bright, fresh flavor with a mild tangy twist.

1 15 oz. can garbanzo beans, drained and rinsed

2 Tbsp Light Olive Oil

4 1/2 tsp fresh squeezed lime juice

3 Tbsp canned diced green chiles

1/4 tsp onion powder

Pinch of Salt

3 Tbsp fresh cilantro leaves, finely chopped

In a food processor, combine all ingredients except cilantro. Blend until mixture is a smooth, thick puree and all ingredients are well incorporated. Add cilantro and blend gently to incorporate. The bright flavors of this hummus pair well with blue corn tortilla chips. Can be eaten right away, or set aside in refrigerator for later use. The longer the hummus sits, the more melded the flavors become.

Hummus with Tapenade, Garlic, and Rosemary – A rich olive flavor, not overpowering, with a hint of garlic and rosemary to create a perfect blend of mild salty-sweetness.

1 15 oz. can garbanzo beans, drained and rinsed

3 Tbsp Light Olive Oil

1/2 clove garlic, minced

1 tsp fresh rosemary, minced

Scant 1/8 tsp freshly ground black pepper

3 Tbsp tapenade (diced olive mixture)

In a food processor, combine all ingredients except tapenade. Blend until mixture is a smooth, thick puree and all ingredients are well incorporated. Add tapenade and stir gently to incorporate. The salty-sweetness of this hummus pairs well with subtle crackers. Can be eaten right away, or set aside in refrigerator for later use. The longer the hummus sits, the more melded the flavors become.

Fire Roasted Red Pepper Hummus with Basil and Garlic – A robust yet smooth red pepper flavor with an extra depth from the garlic, then liveliness added from the fresh basil.

1 15 oz. can garbanzo beans, drained and rinsed

4 Tbsp fire roasted red peppers, diced

2 Tbsp Light Olive Oil

1/2 clove garlic, minced

1/8 tsp freshly ground black pepper

Pinch of Salt

1 Tbsp fresh basil, finely chopped

In a food processor, combine all ingredients except basil. Blend until mixture is a smooth, thick puree and all ingredients are well incorporated. Add basil and blend gently to incorporate. The bold, robust flavors of this hummus pair well with lightly oiled and baked toast points or gluten-free, multi-grain crackers. Can be eaten right away, or set aside in refrigerator for later use. The longer the hummus sits, the more melded the flavors become.