Beet, black been and split pea hummus!
We just love our hummus and we have made it four ways to keep it interesting. One is your basic hummus but the others add flavor and a superfood boost to an already healthy staple! Hummus is a wonderfully nutritious snack loaded with skin friendly vitamins and minerals. Our “flavored hummus’” simply builds on this FaceFood. There are abundant amounts of Vitamin B, folate, thiamin, iron, calcium, magnesium, zinc, copper, manganese and selenium - all building blocks for healthier, firmer skin. This is also a great way to feed vegan or vegetarian guests!
For tortilla chips (we used plain, spinach for the pea hummus, red pepper for the beet hummus and lentil for the black bean hummus). Preheat oven to 350 degrees. Spray the tortilla chips with extra virgin olive oil and season with salt and pepper. Cut tortilla chips in thin wedges (the easiest way to do this is to use a pizza cutter. Start with cutting in half, half again, half again, etc. We cut ours into 24 strips per large tortilla shell. Bake for 10-12 minutes until slightly crispy.
4 cups of chickpeas (you can either cook your own or use canned. If you use canned chickpeas, drain (reserve the liquid) and rinse in a colander until the water runs clear.)
½ cup of tahini (make sure that you stir it well)
⅓ cup extra virgin olive oil (once again we love our local Olives en Folie extra virgin)
¼ cup fresh lemon juice (approximately 3 lemons)
3 garlic cloves
Salt and Pepper
Combine all the ingredients in a food processor and puree until smooth. If you need to add a bit of reserved chickpea liquid or water to make it smooth. Season with Salt and Pepper.
Split Pea Hummus
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
1 cup drained chickpeas (reserving liquid)
3/4 teaspoon cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
In a food processor puree all ingredients until smooth. Season with salt and pepper. Serve with baked spinach tortilla wedges.
Black Bean Hummus
4 cups black beans - drained and rinsed reserving the liquid
1 cup of chick peas
3 garlic cloves
3 tablespoons of tahini (well mixed)
¼ cup fresh lemon juice (approximately three lemons)
⅓ extra virgin olive oil
Red pepper flakes to taste
In the bowl of a food processor, combine all ingredients until smooth. Season with salt and pepper. Serve with baked lentil tortilla wedges or fresh vegetables.
4 cups chickpeas, rinsed and drained reserving liquid.
3 roasted beets
3 garlic cloves
¼ cup tahini (well blended)
¼ cup lemon juice (approximately 3 lemons)
In a food processor combine all ingredients and blend until smooth, adding reserved chickpea liquid as needed. Season with salt and pepper. Serve with baked red pepper tortilla wedges or vegetables.
Serve and Enjoy!
You can serve hummus however you like. It’s delicious with either vegetables or baked flour tortilla chips, but you can also use it to add protein to a salad or power bowl! You can also garnish it with anything you like. We topped ours with some fresh sprigs of basil and parsley!