12 oz cooked Garbanzo beans
1/2 cup Tahini (Seseme butter)
1/4 cup lemon juice
1/2 cup extra virgin olive oil
This is the base that I always start with when I make my hummus. Here are the variations which I use for different events and for lent: I will just give you the ingredients for the variations below. Place all ingredients in a food processor and process until smooth.
Add 3/4 cup jalapenos from a jar
Garnish with a couple of rings of jalapeno.
Add 1 cup peppers to the mix
Garnish with the peppers.
Sun Dried tomato Hummus:
add 3/4 cup sun dried tomatos in oil
Garnish with a couple of slices of tomato.
Calamata Olive Hummus:
Add 1 cup olives to the mix
Garnish with three olives and parsley.
Marinated Artichoke Heart Hummus:
Add 1 cup Artichoke hearts with the marinade to the mix
Garnish with a slice of artichoke heart and parsley.
Black pepper Hummus:
Add 1/2 teaspoon ground black pepper and 1/2 teaspoon of salt to the mix
Garnish with black pepper corns
Add 1/4 cup pineapple
1tblsp Curry powder
Garnish with a sprinkle of curry powder and a piece of pineapple.
Add 1 Tblsp Fresh dill weed
1/2 chopped dill pickle
Sprinkle with dill weed and a lemon slice for the garnish.
Bacon Hummus, (Not lenten)
Add 2 Tblsp bacon fat and 10 pieces of well cooked bacon.
Garnish with bacon and parsley.
Black bean and Garlic Hummus:
Add 12 oz cooked black beans
1/2 cup chopped garlic
1/4 cup olive oil
Garnish with parsley
Smoked Salmon Hummus:
Add 1 1/2 tsp lemon zest
1 12 oz package smoked salmon
1/4 tsp black pepper
Garnish with a lemon slice and parsley
Add 1/4 cup extra virgin olive oil in addition to the original olive oil
1 1/2 cup fresh basil
Garnish with fresh basil.
this one is slightly sweet but wonderful on a bagel.
Add 2 Tblsp Ground cinnamon
Olive and Garlic Hummus:
Add 1 cup spanish olives with pimentos
3/4 cup fresh garlic
Garnish with sliced olives