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RECIPES
20 H EALTHY, C E TP
REATIVE, ASY O REPARE HUMMUS RECIPES
KIMBERLY SCOTT
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Table of Contents
1. VERY CLASSIC HUMMUS
2. MOROCCAN HUMMUS RECIPE
3. SUN-DRIED TOMATO HUMMUS
4. HUMMUS GUACAMOLE
5. ROASTED RED PEPPER HUMMUS WITH SRIRACHA
6. ULTRA SMOOTH HUMMUS
7. HUMMUS ARTICHOKE RECIPE
8. GARLIC GINGER HUMMUS
9. BEET HUMMUS
10. HUMMUS WITH PUMPKIN PASTE
11. HUMMUS WITH BUFFALO WINGS SEASONING
12. WHITE BEAN HUMMUS WITH FRESH THYME
13. CHIPOTLE-LIME HUMMUS
14. CORIANDER HUMMUS WITH SPICY CARROT
15. SMOKY SPINACH HUMMUS
16. JAPANESE EDAMAME HUMMUS
17. CUCUMBER HUMMUS
18. HUMMUS WITH ROASTED CAULIFLOWER
19. HUMMUS LAVENDER CRUNCH
20. SAUTEED SHRIMP WITH HUMMUS CRACKERS
1. VERY CLASSIC HUMMUS
Prep Time:2mins
Cook Time:3mins
Servings:4
NUTRITIONAL INFO
INGREDIENTS
8 chopped garlic cloves
8 tablespoons of tahini
Juice of 4 lemons
2 cups olive oil (get the extra-virgin type!)
Salt and pepper to taste
4 cups chickpeas, liquid drained
DIRECTIONS
1. Puree the chickpeas, garlic, tahini and lemon juice in a blender.
2. Add the olive oil until incorporated.
3. Season the hummus with salt and pepper and scrape into a bowl.
4. Refrigerate until ready to serve or use.
2. MOROCCAN HUMMUS RECIPE
Prep Time:3mins
Cook Time:5mins
Servings:4
NUTRITIONAL INFO
INGREDIENTS
2 cloves garlic, crushed.
1 tablespoon rice malt syrup.
Juice of 1 lemon.
1/4 cup olive oil
1 teaspoon ground cumin.
1 teaspoon freshly grated turmeric.
1/4 cup finely chopped coriander, plus extra to garnish.
sea salt, to taste.
2 cups cooked chickpeas.
DIRECTIONS
1. Process all ingredients except coriander and salt until combined and smooth
2. Stir in the coriander and add salt to taste.
3. Sprinkle with extra coriander before serving.
3. SUN-DRIED TOMATO HUMMUS
Prep Time:15mins
Cook Time:1hr
Servings:4
NUTRITIONAL INFO
INGREDIENTS
3 tablespoons tahini paste
1/4 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon salt
2 cans chickpeas, drained
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)
4 cloves garlic
DIRECTIONS
1. Place garlic, salt, tahini, and lemon juice into a food processor. Process until
smooth.
2. Add chickpeas and 1/2 cup olive oil; process until smooth again, scraping the sides
5. Spread the hummus onto a serving dish, and make a few grooves on top.
Refrigerate for at least 1 hour, drizzle with 2 tablespoons olive oil, and sprinkle with
paprika before serving.
4. HUMMUS GUACAMOLE
Prep Time:10mins
Cook Time:5mins
Servings:4
NUTRITIONAL INFO
INGREDIENTS
1/2 avocado, coarsely chopped
1 1/2 cups fresh cilantro leaves
1/2 garlic clove, chopped
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Coarse salt and ground pepper
Lemon wedges
Tortilla chips
1/2 can chickpeas, rinsed and drained
DIRECTIONS
1. In a food processor, combine cilantro, chickpeas, garlic, and avocado. Process until
ingredients are finely chopped.
2. While the processor is running, slowly add olive oil gradually. Then add lemon
ROASTED RED PEPPER HUMMUS WITH
5.
SRIRACHA
Prep Time: 50mins
Cook Time: 10mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
1/3 cup tahini paste
1/3 cup Sriracha
2 2/3 cloves garlic
1 1/3 red peppers
Juice of 1 lemon
1/4 Cup olive oil
1 1/3 Cans Chickpeas
DIRECTIONS
1. Roast your own red peppers by placing them on a foil-lined sheet under a broiler
for around 15 minutes, or until the skin has blackened.
2. Loosen the skin, by transferring them to a ziplock bag for another 15 minutes. The
NUTRITIONAL INFO
INGREDIENTS
½ cup tahini paste
Juice of half a lemon
2 small cloves garlic, roughly chopped
¾ teaspoon salt, or more to taste
Reserved chickpea water from the can
Olive oil, paprika, parsley for serving
1 can chickpeas
DIRECTIONS
1. Drain the chickpeas and reserve the juice.
2. Remove the skin from the chickpeas. With the pointy side of the chickpea facing
your hand, pinch the chickpeas and squeeze the skin off.
3. Place the skinned chickpea in the blender.
4. Pulse until the chickpeas are sandy looking crumbles. You may need to stop and
6. Slowly add in the chickpea water to the mix until the mixture is completely
smooth.
7. Refrigerate the hummus for an hour or so. To serve, drizzle with olive oil, parsley,
7. HUMMUS ARTICHOKE RECIPE
Prep Time: 10mins
Cook Time: 25mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
2 cup organic tahini
20 garlic cloves, roughly chopped
1 cup lemon juice
4 tsp fine sea salt
12 tbs extra virgin olive oil
Paprika/kashmiri chili powder for garnish
48oz frozen artichoke hearts, thawed
DIRECTIONS
1. Place artichokes on a baking sheet, drizzle with olive oil and bake at 350 degrees for 25mins.
2. Put the artichokes with the rest of the ingredients in a blender and puree until
smooth
3. Sprinkle with paprika or kashmiri chili powder
8. GARLIC GINGER HUMMUS
Prep Time: 5mins
Cook Time: 10mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
1 1/3 1-inch-long piece peeled fresh ginger
2 2/3 cups chickpeas, drained and liquid reserved
2 teaspoons soy sauce
1/3 cup butter
4 tablespoons unseasoned rice vinegar
1 1/3 garlic clove, peeled
2/3 teaspoon chili-garlic sauce
2/3 teaspoon freshly ground star anise
1/3 cup chopped fresh cilantro
1 1/3 green onion, chopped
DIRECTIONS
1. Mince garlic and ginger in processor.
2. Add beans, butter, rice vinegar, reserved bean liquid ,soy sauce, chili-garlic sauce,
and star anise.
3. Process until coarse.
4. Add cilantro and green onion, and process until puree is incorporated.
9. BEET HUMMUS
Prep Time: 10mins
Cook Time: 60mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
¼ cup raw tahini paste
¼ cup lemon juice
1 small clove garlic, pressed
¼ teaspoon sea salt
4 medium sized beets, cooked and cubed
DIRECTIONS
1. Wrap beets in aluminum foil, place on a baking sheet, and roast in oven for
approximately 45 to 60 minutes.
2. Once 45 minutes are up, let beets cool for 10 minutes, and then peel and slice into
1/4-inch thick slices.
NUTRITIONAL INFO
INGREDIENTS
2 cups pumpkin puree.
2 garlic clove, crushed.
2 teaspoons ground cumin.
2 cup cooked chickpeas.
2 tablespoon lemon juice.
sea salt, to taste.
DIRECTIONS
1. Dump all ingredients in a food processor and process until smooth.
2. Season with salt.
11. HUMMUS WITH BUFFALO WINGS SEASONING
Prep Time:5mins
Cook Time:5mins
Servings:4
NUTRITIONAL INFO
INGREDIENTS
2 cloves garlic
1/4 cup tahini
1/4 cup juice of lemon
2 tablespoons barbecue sauce
1 1/2 teaspoons paprika
1 tablespoon distilled white vinegar
1 1 /2 teaspoons salt
3 cups canned chickpeas, drained and rinsed, reserve1/2 cup liquid
2 to 3 tablespoons cayenne pepper hot sauce
DIRECTIONS
1. Put the chickpeas, chickpea liquid, barbecue sauce, garlic, tahini, lemon juice,
paprika, hot sauce, vinegar and 1 1/2 teaspoons salt in processor.
2. Puree until smooth and creamy.
12. WHITE BEAN HUMMUS WITH FRESH THYME
Prep Time: 10mins
Cook Time: 10mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, finely sliced
2½ – 3 tsp fresh thyme, coarsely chopped
1-2 tbsp extra-virgin olive oil
½ tsp dijon mustard
2 tbsp red wine vinegar
½ tsp sea salt
¼ cup fresh basil, coarsely chopped
1-2 tbsp water
Fresh ground black pepper to taste
2 cups cooked chickpeas
DIRECTIONS
1. Combine all ingredients in processor, except water, thyme, and basil.
2. Purée until smooth, gradually adding water as desired to thin dip as desired.
3. Serve with pita or naan bread.
13. CHIPOTLE-LIME HUMMUS
Prep Time: 20mins
Cook Time: 10mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
2 cups cooked kidney beans
2 cups cooked chickpeas
8-9 tbsp freshly squeezed lime juice
2 tbsp tahini
2 tsp pure maple syrup
2 medium clove garlic, sliced
1 tsp sea salt
3 tsp Tabasco sauce
1/4-1/4 tsp allspice
2-4 tbsp water
2 tsp lime zest, grated
1/2 cup fresh cilantro leaves
lemon rind (zest beforehand)
DIRECTIONS
1. Before juicing limes, zest one lemon to collect about 1 tsp of the rind; throw away
th bitter white pith.
2. Combine all ingredients in a processor except water, lime zest, and cilantro.
4. Add lime zest and cilantro and purée briefly to incorporate cilantro.
14. CORIANDER HUMMUS WITH SPICY CARROT
Prep Time: 5mins
Cook Time: 5mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
2 cup carrots, chopped
4 tbsp peanut butter
6 cloves garlic
4tsp coriander
2 tsp chili flakes
8tbsp olive oil
pinch of salt and pepper
2 lemons, juiced
DIRECTIONS
1. Place all ingredients in a food processor and blend until smooth.
2. Refrigerate for 1 hour. Then serve.
15. SMOKY SPINACH HUMMUS
Prep Time: 3mins
Cook Time: 7mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
1/3 can chickpeas, drained, liquid reserved
2/3 tablespoons lemon juice
1/3 cup chopped fresh spinach leaves
2/3 tablespoons sesame tahini paste
2/3 teaspoons paprika
1/3 teaspoon ground cumin
1/2 teaspoon salt
2/3 tablespoons chopped red bell pepper, if desired
DIRECTIONS
1. Place chickpeas, 1/4 cup of the reserved liquid, spinach, lemon juice, tahini paste,
paprika, cumin and salt in processor.
2. Process 30 seconds, taking care to scrape sides from time to time.
3. Add the reserved bean liquid. For best results, add 1 tablespoon at a time, using
quick on-an-off motions, until mixture is smooth and to your desired texture
consistency.
4. Garnish with bell pepper. Best served alongside chips.
16. JAPANESE EDAMAME HUMMUS
Prep Time: 15mins
Cook Time: 10mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
· 500g bag edamame, skins removed (if thawed, rinsed and drain first. If frozen,
simmer in pot of water until it is heated).
· 50g edamame for garnishing
· 4 garlic cloves
· 1 tsp paprika
DIRECTIONS
1. Mince 2 garlic cloves in processor
2. Then add edamame in and process until smooth, scraping down the side as
necessary.
3. Throw in the lemon juice, tahini, water and process again until smooth. It will take
NUTRITIONAL INFO
INGREDIENTS
· 1 2/3 cloves garlic
· 3/4 cup cucumber, diced
· 2 1/3 tablespoons water
· ¾ teaspoon ground flax seeds
· 1/4 teaspoon sumac powder
· 12 ounces chickpeas (cooked)
· 3/4 tablespoon tahini
· 1 2/3 tablespoons lemon juice
· 1/3 teaspoon salt
DIRECTIONS
1. Put the cucumber, water, garlic, and flax seed into a food processor and blend on
high speed until it looks frothy.
2. Add the remaining ingredients (except sumac) and continue to blend on high until
smooth.
3. Pour mixture into a bowl and refrigerate until chilled.
18. HUMMUS WITH ROASTED CAULIFLOWER
Prep Time: 10mins
Cook Time: 40mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
3/4 medium cauliflower florets
3/4 clove of garlic
1 2/3 tbsp. lemon juice
1/4 cup tahini
1 2/3 tbsp. olive oil
salt and pepper to taste
lemon wedge, olive oil & parsley for garnish
pita bread for serving
DIRECTIONS
1. Preheat your oven to 400 degrees, and prepare a baking sheet lined with oil.
2. Place cauliflower florets on baking sheet. Spray or drizzle lightly with additional
oil. Roast on 300 degrees for 40 minutes, flipping florets halfway through cooking
time for even roasting.
3. Remove cauliflower from oven and cool.
4. Combine cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper in
processor. Process until smooth. Add water one tablespoon at a time for a thinner
consistency, if desired.
5. Drizzle with olive oil and sprinkle with parsley for garnish.
19. HUMMUS LAVENDER CRUNCH
Prep Time: 5mins
Cook Time: 5mins
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
2 tbsp dried lavender
2 can chickpeas
2 tbsp fresh rosemary
Juice of 1 lemon
1/2 cup pecans
2 tsp salt
2 tbsp olive oil (for drizzling)
DIRECTIONS
1. Mix first 5 ingredients together in food processor and blend until mixture is
smooth, and ingredients have been incorporated.
2. Drizzle olive oil over the mixture and set aside in a shallow serving dish.
3. Pulse in pecans at end and sprinkle over hummus.
20. SAUTEED SHRIMP WITH HUMMUS CRACKERS
Prep Time: 1hr
Cook Time: 1hr
Servings: 4
NUTRITIONAL INFO
INGREDIENTS
1/3 cup chickpea flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus more for frying
1/4 teaspoon salt
3/4 pound medium shrimp in their shells
1 teaspoon tomato paste
1 tablespoon vegetable oil
1 medium shallot, minced
1 tablespoon brandy
Water (for thinning)
Freshly ground pepper
2/3 can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Salt
DIRECTIONS
1. In a bowl, whisk the chickpea flour and water until smooth. Then whisk in1
tablespoon of olive oil and salt. Cover & leave to stand at room temperature for at
least 1 hour.
2. Heat 1/2 teaspoon of olive oil in an nonstick skillet. Pour in about 1 1/2
tablespoons of the chickpea batter, tilting the skillet around to distribute the batter
evenly. Cook for 2 minutes over medium heat until browned and crisp on the bottom.
3. Turn the cracker and brown the bottom, about 20 seconds. Transfer the cracker to a
5. Cut the remaining unpeeled shrimp into 1/2-inch pieces. In a medium saucepan,
cook, stirring until shiny, for another minute. Add the brandy and boil for 1 minute.
Add 2 cups of water and bring to a boil. Reduce the heat to medium low and simmer
for 12 minutes.
8. Transfer the contents of the saucepan to a food processor and process until the
shells are finely ground. Pass the mixture through a strainer into the saucepan.
9. Then boil the mixture for about 7 minutes over high heat until reduced to 1/2 cup.
10. In a blender, puree the chickpeas with 3 tablespoons of water until smooth. Whisk
the puree into the reduced shrimp jus and season with salt. Cook over moderate heat,
stirring frequently
11. In a large skillet, heat the olive oil. Add the shelled shrimp and cook over
moderate heat, turning a few times, until just white throughout, about 3 minutes.
Season lightly with salt and generously with pepper.
12. To serve, ladle the shrimp hummus into shallow bowls. Place the shrimp in the
bowls, drizzling the peppery oil from the skillet around the shrimp. Serve with a
cracker alongside the shrimp
Table of Contents
1. VERY CLASSIC HUMMUS
2. MOROCCAN HUMMUS RECIPE
3. SUN-DRIED TOMATO HUMMUS
4. HUMMUS GUACAMOLE
5. ROASTED RED PEPPER HUMMUS WITH SRIRACHA
6. ULTRA SMOOTH HUMMUS
7. HUMMUS ARTICHOKE RECIPE
8. GARLIC GINGER HUMMUS
9. BEET HUMMUS
10. HUMMUS WITH PUMPKIN PASTE
11. HUMMUS WITH BUFFALO WINGS SEASONING
12. WHITE BEAN HUMMUS WITH FRESH THYME
13. CHIPOTLE-LIME HUMMUS
14. CORIANDER HUMMUS WITH SPICY CARROT
15. SMOKY SPINACH HUMMUS
16. JAPANESE EDAMAME HUMMUS
17. CUCUMBER HUMMUS
18. HUMMUS WITH ROASTED CAULIFLOWER
19. HUMMUS LAVENDER CRUNCH
20. SAUTEED SHRIMP WITH HUMMUS CRACKERS