Hummus Trio Recipes

Steps:

• In a food processor, combine 8 ounces (225 g) of hummus with the avocado. Puree until smooth. Transfer to a small bowl.
• Clean the food processor. Add 8 ounces (225 g) of hummus and the red peppers. Puree until smooth. Transfer to another small bowl.
• Clean the food processor. Add the remaining hummus and the beets. Puree until smooth. Transfer to another small bowl.
• Serve with pita chips.
• Enjoy!

Steps:

• Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.
• In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
• To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
• To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
• Serve all 3 hummus bowls with pita chips for dipping.

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.