Hummus 3 Ways
1 cup dried chickpeas (directions to cook them below)
¼ cup water, roasted tomato puree, or fresh juice (like carrot or apple/celery, etc.)
2/3 cup tahini paste
2 Tbsp fresh lemon juice
3 cloves, crushed or minced
1 Tbsp Olive oil
½ tsp salt, or more to taste
Variations: Other spice options to add by the pinch up to ½ tsp: black pepper, cayenne, paprika, caraway, coriander, cumin, dried ginger, etc.
Fresh herb options: chopped cilantro, chopped parsley, chopped green onion, chopped basil, 1 tsp fresh rosemary, ½ tsp minced ginger, ½ tsp grated horseradish, etc.
1 Tbsp sauerkraut juice can add a flavor kick!
Roasted carrot hummus: The Garlic can be roasted with ½ pound of carrots in an oven with olive oil and the entire roasted mixture can be blended into the hummus. Spices: ½ tsp grated fresh ginger, 1/4 tsp coriander, ¼ tsp cinnamon, ¼ tsp black pepper, 1/8 tsp allspice, 1/8 tsp ground cloves (1/2 tsp cumin optional).
Roasted Red Pepper Hummus:
The garlic can be roasted with 2 medium red bell peppers in olive oil and the entire roasted mixture can be blended into the hummus. Add ½ tsp smoked paprika, ½ tsp fresh minced rosemary, pinch of cayenne. Top with roasted pine nuts and fresh rosemary.
Roasted Tomato Hummus:
The Garlic can be roasted with 2 halved Roma tomatoes in a oven with olive oil and the entire roasted mixture can be blended into the hummus. Add Chopped basil & black pepper to taste. Top with roasted pine nuts or pesto.
Toppings for decorations: 1 Roasted tomato, chopped, chopped basil, chopped green onions, chopped cilantro, chopped parsley, roasted pine nuts or other roasted nuts, roasted garlic (minced), etc. Make the topping coincide with the ingredients and flavor as chefs do to indicate what flavor it is.
Soak dried chickpeas overnight in plenty of cold water. Drain them and put them in a saucepan or pressure cooker. Cover them with fresh water and bring to a boil. Boil them rapidly for 10 minutes. Reduce the heat and simmer gently until soft (about an hour). If pressure cooking, It only takes about 20 minutes to soften them.
In a high-speed blender, blend cooked chickpeas, tahini, lemon juice, garlic, salt, water/ juice, dried spices (and roasted vegetables, if applicable) until smooth. Transfer mixture to a bowl. Stir in any fresh herbs