Hummus Three Ways (His, Hers, and Theirs)

Hummus.

Hummus is a happy place for me.

I love the smooth coolness of it.

I love the freshness from the lemon and the fruitiness of the olive oil.

I love that it is dairy free (i. e. I can have it.)

My husband is less convinced it is the best thing since sliced bread. Actually, pre-sliced bread really is not all that great. All the preservatives it needs to keep it “fresh” even though it is sliced is pretty scary. So, ignore that sentence.

One thing he really likes, though, is flavored hummus. Not just any flavored hummus. Spinach Artichoke hummus is not exactly up his alley. But, that is perhaps my favorite kind! He is more a Spicy Hummus kind of guy, I like that kind well enough but would take the spinach or traditional any day. Now, Olive Hummus, that is a Hummus we can BOTH get behind. The brininess of the olives just goes fantastically with hummus.

More a traditional kind of hummus fan? I have you covered.

Today I am sharing all three of these flavored hummus’ with you. I am sharing them as his, hers, and theirs, but feel free to enjoy any of them you choose. I am basing it off of what Mark and I like.

Spicy Red Pepper Hummus {His}

g

4.0 from 1 reviews
Spicy Roasted Red Pepper Hummus
Author: 
 
Hummus with roasted red pepper, and a touch of heat.
Ingredients
  • 1 red bell pepper
  • 1½ cups chickpeas (1 can rinsed and drained)
  • 2 cloves garlic
  • 2 T tahini
  • juice and zest of one lemon
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ¼+ teaspoon cayenne
  • 1 tablespoon onion powder
  • ⅓ cup olive oil
Instructions
  1. Cut the flesh of the bell pepper away from the seeds and membranes. Lay the flesh flat (cutting in half or quarters if needed) on a sheet pan skin side up.
  2. Cook under the broiler (I use a toaster oven) until the skin is at least half black. (It takes about 10 minutes in the toaster oven, but will probably be quicker in with a gas broiler or in an electric oven.
  3. Put the red pepper in a container with a tight fitting lid. Let it cool off while you assemble everything else. This will steam the skin and make it VERY easy to remove.
  4. In a food processor blend everything but the oil and pepper until smooth.
  5. To remove the skin from the pepper simply pull off. It is easier if it is cut into strips. Add it to the hummus and blend more.
  6. Drizzle in the olive oil while blending. Add more spice if desired (it does get spicier as it sits though).

Spinach and Artichoke Hummus {Hers}

g

4.0 from 1 reviews
Spinach Artichok
Author: 
 
Ingredients
  • 1½ cups chickpeas (one can rinsed and drained)
  • 8 oz canned artichoke hearts OR frozen artichokes that have been thawed
  • 5 oz fresh spinach
  • 2 cloves garlic
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • juice and zest of one lemon + the juice of second lemon
  • 2 tablespoons tahini
  • ½ cup olive oil
Instructions
  1. In a food processor blend everything together until smooth. Drizzle in the olive oil while the food processor is running.

 

Olive Hummus {Theirs}

g

4.0 from 1 reviews
Olive Hummus
Author: 
 
Ingredients
  • 20 high quality olives (such as off the olive bar, pitted)
  • 1½ cups cooked chickpeas (1 can drained and rinsed)
  • juice of 2 lemons
  • 3 tablespoons tahini
  • ⅓ cup roasted pine nuts OR ¼ cup hemp seeds toasted at 325 for 5 minutes (optional)
  • 2 cloves garlic
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ cup high quality extra virgin olive oil
Instructions
  1. Put everything but the olive oil in the food processor. Blend until smooth. Drizzle in the olive oil while blending.

Do you like hummus? Flavored or traditional? If flavored, what is your favorite flavor?

Comments

  1. Sharing on my FB fan page right now – yummm!!!!!

  2. I eat this stuff weekly, so always looking for a new spin. Yours’ look great! Share on FB.

Trackbacks

  1. […] – I will probably go with a fun Hummus, maybe two, and my homemade […]

  2. […] Hummus with veggies, homemade crackers, or pita Roasted Chickpeas Peanut butter and celery Carrots (or other vegetables) and Homemade RanchCubed Cheeses Crispy Nuts Crispy Ranch Zucchini Spears Avocado slices sprinkled with a little salt and lime Nick-Sticks (healthy beef or turkey snack sticks) (affiliate link) Are a few really good, savory, and healthy options. 2. Go for naturally sweet foods. Fruit really satisfies a sweet tooth naturally. I know I eat a ton less (added) sugar when we have fruits around. Here are some ways to use fruit to satisfy a sweet tooth: Banana ice cream (I love this) Sweeten with date paste (such as for these cookies or this pudding) Using ripe bananas or soaked dates to sweeten smoothies. Just snack on fruit itself. Mmm… cherries beat just about any candy out there. […]

  3. […] Hummus with veggies, homemade crackers, or pitas Roasted Chickpeas Peanut butter and celery Carrots (or other vegetables) and Homemade Ranch Cubed Cheeses Crispy Nuts Crispy Ranch Zucchini Spears Avocado slices sprinkled with a little salt and lime Nick-Sticks (healthy beef or turkey snack sticks) (affiliate link) […]

  4. […] 2. Guacamole @ Food Network 3. Roasted Garlic & Spinach Babaganoush @ Worth Cooking 4. Spicy Red Pepper Hummus @ Sweet Kisses and Dirty Dishes 5. Olive Hummus @ Sweet Kisses and Dirty Dishes 6. Allergy Free Ranch @ Whole New Mom 7. Classic […]

  5. […] 2. Guacamole @ Food Network 3. Roasted Garlic & Spinach Babaganoush @ Worth Cooking 4. Spicy Red Pepper Hummus @ Sweet Kisses and Dirty Dishes 5. Spicy Olive Hummus @ Whole New Mom 6. Allergy Free Ranch @ Whole New Mom 7. Classic […]

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