(This one will be the talk of the party, especially with some of the colorful variations!)
By Dawn Bryant
30 ounces garbanzo beans (or chickpeas); can use canned or dry/soaked/cooked
2 tbsp tahini
1/2 head garlic, roasted (approx 2 tbsp)
2 tbsp white wine vinegar
1 tbsp honey
Juice from 1/2 lemon2-4 tbsp
2 tbsp olive oil (or to desired consistency)
Salt to taste
This makes a great basic hummus, but try it fancy with some of these add-ins!
1/2 cup fresh parsley, chopped
4 tbsp fresh thyme, stems removed
1 cup fresh basil
Garnish with pomegranate seeds
1/2 pound beets, roasted
Garnish with fresh, chopped rosemary
Spicy-Sweet Carrot Hummus:
1 lb carrots, roasted
1 tbsp honey (in addition to above)
1 tbsp chili powder (any kind/spice level, or 2 tbsp Sriracha)
2 tsp cumin
Garnish with fresh thyme
12 oz pureed pumpkin
1 tbsp pumpkin pie spice (nutmeg/cinnamon/ginger/allspice)
1 tbsp maple syrup (sub for honey above)
Garnish with fried sage
Place all ingredients in a food processor or blender (for items that have been roasted, wait until they’re cooled to room temperature).
Puree or blend until texture is smooth.
If the mixture is chunky or not mixing well, slowly add up to 1/4 cup of water slowly to desired consistency.
Serve as a dip for veggies or crackers, or as a sandwich spread.