BASE HUMMUS RECIPES 
BASE HUMMUS RECIPES YIELD: ABOUT 2 CUPS CO ‹30
Legumes may not be raw, but they’re still mega-healthy! You can experiment with using sprouted chickpeas if you like, but I prefer them cooked.
1 1/2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons lemon juice 1 tablespoon olive oil
1 small clove garlic, peeled
1/2 teaspoon sea salt
1/8 teaspoon ground cumin
Combine all ingredients in a high-speed blender or food processor and blend until smooth, adding water a tablespoon at a time if needed to thin. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
Per 1/4 cup serving: 115 calories, 6.2g fat (1g sat), 12.2g carbs, 3g fiber, 3.5g protein
YIELD: ABOUT 2 1/4 CUPS ‹30
In this hummus, the lighter of my two raw base recipes, the mild taste of the zucchini all but disappears behind the assertive sesame seed flavor. I include a tiny bit of sweetener to cut the bitterness of the tahini. (See photo, page 108.)
1 large or 1 1/2 medium zucchini, peeled and chopped (2 1/2 to 3 cups)
1/2 cup tahini
2 tablespoons lemon juice
1 small clove garlic, peeled
1/2 teaspoon agave nectar
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
Combine all ingredients in a high-speed blender or food processor and blend until smooth. Taste for seasoning, adding an additional 1/8 to 1/4 teaspoon salt if desired. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
Per 1/4 cup serving: 85 calories, 6.5g fat (1g sat), 5.4g carbs, 2g fiber, 2.9g protein
YIELD: ABOUT 2 CUPS ‹30
This nut-based raw hummus is thicker and richer than the zucchini version. It’s also my personal favorite!
3/4 cup cashews, soaked 2 to 4 hours and drained
1/2 cup macadamia nuts, soaked 2 to 4 hours and drained
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 small clove garlic, peeled
3/4 to 1 cup filtered water, as needed to thin
Combine all ingredients, including 3/4 cup water, in a high-speed blender and blend until smooth. Add additional water, 2 tablespoons at a time, as needed to thin. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
Per 1/4 cup serving: 193 calories, 17.5g fat (3g sat), 7.6g carbs, 2g fiber, 4.5g protein
FLAVORED HUMMUS RECIPES Note: Nutritional calculations for the flavored hummus recipes have not been included as the data depends upon which base hummus recipe is used. See recipes above for the data.
YIELD: ABOUT 2 1/4 CUPS ‹30
This bright, sunny-tasting hummus is also a garlic lover’s dream.
2 cups Base Hummus of choice
2 tablespoons lemon juice
2 teaspoons lemon zest
1 small clove garlic, peeled
Sea salt to taste
Combine the hummus, lemon juice, zest, and garlic in a high-speed blender and blend until smooth. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
YIELD: ABOUT 2 1/2 CUPS
Kalamatas really are where it’s at, if you ask me, but there’s no reason you can’t use another type of olive instead. You can make this hummus as chunky or as smooth as you want.
2 cups Base Hummus of choice
1/2 cup pitted Kalamata olives
1/4 teaspoon dried oregano
Combine all ingredients in a food processor and pulse together until desired consistency is achieved. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
YIELD: ABOUT 2 1/2 CUPS
Roasted red pepper is a classic and much-loved flavor for hummus. If you don’t care to dehydrate the bell pepper, you can simply leave it raw; just expect a thinner consistency. Use your choice of sweet, smoked, or hot paprika.
1 large red bell pepper, seeded and roughly chopped
1 teaspoon olive oil
2 cups Base Hummus of choice
2 teaspoons paprika, any kind
Sea salt to taste
Rub the red pepper pieces with the olive oil and place on a Teflex-lined dehydrator tray. Dehydrate for about 4 hours, until the pieces are softened and shrunken in size.
Combine the softened red pepper, hummus, and paprika in a high-speed blender and blend until smooth. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
COOKED VARIATION
Use a jarred or homemade roasted red pepper instead of dehydrating one.
YIELD: ABOUT 2 1/2 CUPS
This earthy spread is full of “umami.” Spoon it on top of Mushroom-Nut Burgers (page 144) if you’re a serious ’shroom fanatic.
2 cups Base Hummus of choice
1/2 cup + 2 tablespoons Simple Seasoned Mushrooms (page 174), divided
Sea salt to taste
Combine the hummus and 1/2 cup of the mushrooms in a food processor and pulse until desired consistency is achieved. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
Just before serving, roughly chop the remaining 2 tablespoons of mushrooms and sprinkle them on top of the hummus.
YIELD: ABOUT 2 1/4 CUPS ‹30
Berbere is a fragrant, robust Ethiopian spice mixture I think of as the love child of chili powder and curry powder, with a unique African flair. There’s truly no substitute for it and is worth the effort to seek it out (available online). You’ll have no trouble finding myriad uses for it…that is, if you can stop yourself from making batch after batch of this hummus!
2 cups Base Hummus of choice
2 tablespoons berbere powder
2 teaspoons lemon or lime juice
1 teaspoon chopped fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
Combine all ingredients in a high-speed blender and blend until smooth. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
YIELD: ABOUT 2 1/2 CUPS ‹30
Serve this Italian-inspired hummus with Rosemary-Garlic Bread (page 66) or Mediterranean Herb Crackers (page 76).
2 cups Base Hummus of choice
1/2 cup sundried tomatoes, soaked for 30 minutes and drained
Sea salt to taste
2 tablespoons Basil-Parsley Pesto (page 91)
1 tablespoon olive oil
Combine the hummus and sundried tomatoes in a high-speed blender and blend until smooth. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour.
Just before serving, stir the pesto and oil together in a small bowl. Make a well in the center of the hummus and spoon in the pesto-oil mixture.
YIELD: ABOUT 2 1/4 CUPS ‹30
Some like it hot…and I’m one of ‘em. Though I don’t normally care for smoky flavors, chipotle is an exception. You could always use a raw jalapeño instead if you wanted. Use your choice of sweet, hot, or smoked paprika.
2 cups Base Hummus of choice
2 to 3 chipotle chiles in adobo, drained, seeds removed
2 teaspoons paprika, any kind
1/2 teaspoon ground coriander
Sea salt to taste
Crushed red pepper, for garnish (optional)
Combine the hummus, chipotle, paprika, and coriander in a high-speed blender and blend until smooth. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour. Sprinkle with crushed red pepper, if desired, before serving.
YIELD: ABOUT 2 1/4 CUPS ‹30
This herb-packed hummus makes a dreamy dip for Mediterranean Herb Crackers (page 76) or Rosemary-Garlic Bread (page 66).
2 cups Base Hummus of choice
1/2 small clove garlic, peeled
1/2 cup chopped fresh flat-leaf parsley
10 to 12 large basil leaves, roughly chopped
1 teaspoon dried oregano
Sea salt to taste
Combine the hummus and garlic in a food processor and process until smooth. Add the parsley, basil, and oregano and pulse together until desired consistency is achieved. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
YIELD: ABOUT 2 1/4 CUPS ‹30
If you haven’t noticed already, you’ll know by the end of this book that I’m a little obsessed with Indian flavors. This curry-spiced hummus goes particularly well with Naansense Bread (page 67).
2 cups Base Hummus of choice
2 tablespoons good-quality curry powder
1/2 small clove garlic, peeled
2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
Combine all ingredients in a high-speed blender and blend until smooth. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
YIELD: ABOUT 2 1/4 CUPS ‹30
Serve this Southwestern-style hummus with homemade Zesty Corn Tortilla Chips (page 78), or just pop open a bag of good-quality store-bought chips.
2 cups Base Hummus of choice
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
2 teaspoons lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 small clove garlic, peeled
1/4 cup chopped fresh cilantro
Sea salt to taste
Combine all ingredients except cilantro and salt in a high-speed blender and blend until smooth. Add cilantro and blend briefly to incorporate. Add salt to taste. Transfer to a small bowl or container and refrigerate for at least one hour before serving.
