Mediterranean flavors are some of my most favorite. These hummus’s are beautiful in color, flavor and they are easy to make. You can set up an appetizer display like I have above with hummus, romesco, marinated feta & olives, tzatziki & naan bread. ROASTED BEET HUMMUS
1 pound red beets, washed, peeled, and cut into chunks
olive oil, for drizzling
1 (15-ounce) can cannellini beans rinsed and drained
3 cloves garlic, crushed
1/4 cup tahini
1/4 cup fresh lemon juice
zest of one lemon
1 tablespoon fresh parsley minced
1/4 cup extra virgin olive oil
1/2 teaspoon salt & pepper
Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
Transfer roasted beets to a food processor and add the beans, garlic, tahini, parsley, lemon juice, olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 5 days.
Edamame Hummus
1/2 pound frozen shelled edamame thawed, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1 cup cannellini beans
zest and juice of one lemon
1 – 2 cloves of garlic
1 teaspoon lemon pepper
1/2 teaspoon cayenne ( more if you like spice)
1 teaspoon salt & 1/2 teaspoon pepper
3 – 4 tablespoons extra-virgin olive oil
1 tablespoon fresh flat-leaf parsley
2 tablespoons fresh mint
In a food processor, puree the edamame, beans, tahini, water, lemon zest and juice, garlic, salt, seasonings and herbs mix until smooth. With the motor running, slowly drizzle in the olive oil and mix until absorbed. Taste and adjust seasoning if necessary.
Roasted Carrot Sriracha Hummus
1 pound carrots, peeled chopped into 1-inch chunks
olive oil for drizzling
3 cloves of garlic
1 can chickpeas, rinsed and drained
1 tablespoon Sriracha
1/4 cup tahini
1/4 fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400˚. Place carrot chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes, or until tender. Allow to cool slightly.
Transfer roasted carrots to a food processor and add the beans, garlic, tahini, seasonings, lemon juice, olive oil, sriracha, salt & pepper. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt or spices if needed. Refrigerate up to 5 days.
