Hummus So Many Ways
Makes 1¼ cups – 3 cups

Ingredients
Basic Hummus – Makes 1¼ cups
- 1 15 ounce can low-sodium chickpeas, drained and rinsed (1 ½ cups)
- 6 Tablespoons tahini
- 2 Tablespoons fresh lemon juice
- 1 large garlic clove, minced (½ teaspoon)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 Tablespoons water
- 2 ice cubes
Carrot Hummus – Makes 3 cups
- Basic Hummus” recipe ingredients
- 1 pound of carrots cut into ½ inch pieces
- 1 teaspoon curry
- 1/8 teaspoon cayenne
- 3 Tablespoons carrot water
Pickled Beet Hummus – Makes 1¾ cups
- “Basic Hummus” recipe ingredients
- ½ cup sliced pickled beets
Method
Basic Hummus
- Blend all ingredients until smooth.
Per 2 Tablespoon serving: 86 calories, 3g protein, 7g carbohydrate (2g fiber), 5g fat (1g sat, 4g mono/poly), 175mg sodium
Carrot Hummus
-
Boil carrots until soft, about 10 minutes. Drain, reserving needed carrot water. Let carrots cool to room temperature. Blend all until smooth.
Per 2 Tablespoon serving: 44 calories, 2g protein, 5g carbohydrate (2g fiber), 2g fat (0g sat, 2g mono/poly), 86mg sodium
Pickled Beet Hummus
-
Blend all ingredients until smooth. For extra tang, add more lemon juice; for more heat, add Sriracha, harissa, jalapeño. Substitute your favorite flavors such as extra garlic, sun-dried tomatoes, fresh herbs.
Per 2 Tablespoon serving: 67 calories, 2g protein, 7g carbohydrate (2g fiber), 4g fat (1g sat, 3g mono/poly), 147mg sodium