Recipes, Savory, Uncategorized

May 29, 2019

Hummus Two Different Ways

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Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chickpeas (garbanzo beans), but I like to use white beans for a change of pace. Not only that, it’s very simple to “dress up”. Today I will show you how to add spicy roasted peppers and olive tapenade to the dip, to make it that much more flavorful. Serve the dips with fresh vegetables from the garden or toasted pita triangles. I’ve always gravitated toward crudités at parties, and have long maintained that they are one of the secrets to throwing a great dinner party. It’s always the prettiest dish on the table!

I’ve made with White Bean Hummus dip for years. This was an item my mother would make it all the time when I was a child and then when I started cooking, I made it all the time too. However, up until recently I never changed the recipe. Why change something so good right!? Well I did, and the addition of spicy roasted red peppers was AMAZING. So fabulous I could eat it by the spoonful. Then I had the great idea of adding some left over olive tapenade that was in the fridge. Let’s just say my experiments were worth it, and I’ve been enjoying the dips and their unique flavors with fresh crudités. Give the recipes a try and I encourage you to add your favorite ingredients to the original recipe. Also, if they turn out good, be sure to send me your ideas!

Total Time

15 minutes

Ingredients:

Makes about 1 ¼ cup serving

Roasted Red Pepper Creamy White Bean Hummus Dip

1 15-ounce can cannellini (white kidney beans), drained

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 large garlic clove, peeled

¾ teaspoon ground cumin

1 teaspoon grated lemon peel

¼ cup roasted red bell peppers

½ jalapeno pepper, seeded and deveined

Olive Tapenade Creamy White Bean Hummus Dip

1 15-ounce can cannellini (white kidney beans), drained

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 large garlic clove, peeled

¾ teaspoon ground cumin

1 teaspoon grated lemon peel

½ cup kalamata olives pitted and drained (reserve a few for garnish)

Instructions:

  1. To make the Roasted Red Pepper Creamy White Bean Hummus Dip, puree ingredients in food processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. Top with a drizzle of olive oil and toasted sesame seeds for garnish.
  2. To make the Olive Tapenade Creamy White Bean Hummus Dip, puree ingredients in food processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. Top with a drizzle of olive oil and chopped kalamata olives.

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