Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack.
How Do Chickpeas Turn Into Hummus?
It may be confusing how little chickpeas can transform into a smooth, creamy hummus spread without any dairy. The blending process using a food processor is what breaks down cooked chickpeas for the base. When you then add in tahini, a paste made from ground sesame seeds, and olive oil, the high-speed blending breaks down the chickpeas further and emulsifies the fats from the tahini and olive oil at the same time.
Lemon Artichoke Hummus
Description
Artichokes and chickpeas become the best of friends.
Ingredients
- 3 cloves garlic, peeled
- 1 ½ cups chickpeas (canned or cooked)
- ½ tsp salt
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 3 tbsp tahini
- 1/3 cup Liokareas Lemon Olive Oil
- 1 ½ cup preserved artichoke hearts (packed in water, drained)
- 1/8 tsp ground cumin
- 1/8 tsp cayenne
Instructions
- Place all ingredients except artichoke hearts in food processor. Blend until smooth and well-combined.
- Add artichoke hearts and pulse until desired smoothness is achieved. Some like this recipe smooth, others chunky.
Triple Tomato Hummus
Description
Tomato paste and cherry tomatoes contribute to this savory hummus.
Ingredients
- 2 cloves garlic, peeled
- 1 ½ cups chickpeas (canned or cooked)
- ¼ tsp salt
- 3 tbsp tomato paste
- ½ cup cherry tomatoes
- 1/3 cup Liokareas Sundried Tomato Olive Oil
- 1 tbsp tahini
- ¼ tsp harissa (or more to taste)
- ¼ tsp fresh thyme or oregano
Instructions
- Place all ingredients in a food processor. Blend until smooth and well-combined.
- Sprinkle with salt before serving. The flavors blossom best if left in the refrigerator overnight.
- Add cayenne pepper for a spicier version.
Recipes by Keith Recker
Photography by Dave Bryce
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