Summer is finally here and backyard get togethers are in full swing! While I love chilled watermelon and veggie burgers as much as the next gal, a party is not really a party until the chips and dips come out. Hummus is my absolute favorite dip for the summer season. With plenty of good protein and the perfect balance between a daytime snack and light meal, my variations of the classic staple are bound to leave you feeling satisfied and happy. Be sure to rinse the canned beans well, and don’t be shy about blending for a while to get that creamy consistency.
Hummus Recipes 4 Ways
Classic Hummus Recipe
My Lebanese friend originally gave me this recipe and I find it difficult to stray from his wonderful recipe
Ingredients
– 1 can drained and rinsed garbanzo beans
– Juice of 1 lemon
– ¼ cup roasted tahini- add more if you love tahini like me or leave it out if you don’t!
– 3 tablespoons extra virgin olive oil
– 1-2 garlic cloves- peeled and smashed
– Salt to taste
Heirloom Tomato and Basil Hummus
Roast the tomatoes with a smidge of olive oil in 350 degree F for 15 minutes- if you’re feeling fancy- to release the natural sugars and add a bit of sweetness
Ingredients
– 1 can drained and rinsed garbanzo beans
– 1 small bunch of fresh basil- rinsed and coarsely chopped
– 1 large heirloom tomato- I love the green ones
– Juice of ½ a lemon
– 1 garlic glove
– 3 tablespoons extra virgin olive oil
– Salt to taste
Spicy Lime and Chili Hummus
A perfect alternative to guacamole- tangy, fresh, and just the right amount of kick
Ingredients
– 1 can drained and rinsed garbanzo beans
– Juice of 2 small limes
– 3 tablespoons extra virgin olive oil
– 1 small can of new mexico hatch chilies or 1 large jalapeño (chopped)
– 3 tablespoons chopped cilantro
– Salt to taste
Kale and Garlic Hummus
My absolute favorite take on hummus. The kale provides an extra pop of color and earthiness and balances out the extra garlic fantastically
– 1 can drained and rinsed garbanzo beans
– Juice of 1 lemon
– 3 tablespoons extra virgin olive oil
– ¼ cup roasted tahini
– ½ bunch fresh kale- chopped and lightly steamed
– 3-4 cloves of garlic- peeled and smashed
– Salt to taste
Directions
– In a food processor or blender add garbanzo beans, tahini (if included), citrus juice, spices or herbs, garlic and half of the olive oil. Pureé until relatively smooth.
– Add the rest of the ingredients and pulse into incorporated into the mixture. Pureé until desired consistency
– Serve in a fun bowl and drizzle olive oil on top of finished hummus. Garnish with something fun!
You can make the hummus up to a week in advance and store it in the refrigerator. Serve with delicious, seasonal crudités or pita chips for easy snacking.
Also by Karina: 4 Delicious Summer Spritzers
The Decline of Honeybees and How to Help Them
Related: 5 Ways to Best Homemade Hummus
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Photo: Karina Alexander
