Tag Archives: Tahini

Cucumber Dill Hummus

CucumberDillHummus@NancyCreative.com

If you’ve ever grown cucumbers in your garden, there’s a good chance you end up with more than you know what to do with! So here’s a recipe you can use some of those cucumbers in. If you’ve never tried making hummus before, this would be a great time to try it out–you can whip it up in a blender or food processor–it’s very easy to make! This hummus has a mild cucumber and dill flavor–if you really like dill, you might want to add in a little more for a stronger flavor.

CUCUMBER DILL HUMMUS by NancyC

Makes about 1 3/4 cups

  • 1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
  • Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1  cup)
  • 1/4 cup lemon juice
  • 2 Tablespoons olive oil
  • 1/3 cup tahini
  • 1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 cloves garlic, minced
  • optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber

In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.

Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies–cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.

It’s hard to believe there are just a few weeks left of summer! I’m really going to miss those long, sunny days and the abundance of home-grown fresh fruits and veggies. Have you grown any cucumbers in your garden this year?

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Roasted Red Pepper Hummus

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It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!

ROASTED RED PEPPER HUMMUS by NancyC

Makes about 2 cups

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained
  • 3/4 cup roasted red bell pepper pieces from a jar, drained
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish

In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.

Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.

I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?

Linked to Fiesta Friday, Inspire Me MondayShow and Share Tuesday, Let’s Get Real Friday.

Black Olive Hummus

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I have another hummus recipe for you! I often make a basic hummus recipe, but I’ve also made Sun-Dried Tomato Hummus, Black Bean Hummus, and Pumpkin Hummus. So this time I thought I’d try an Olive Hummus, because I love olives, especially Kalamata olives! I found a recipe at About.com that I tweaked a little, adding a little more lemon juice, some garlic, and more olives.

BLACK OLIVE HUMMUS by NancyCreative, adapted from About.com

Makes about

  • 1 (15-ounce) can garbanzo beans (also called chickpeas), drained
  • 2/3 cup pitted and chopped Kalamata olives (or substitute another kind of black olive–can also use canned black olives-you would use most of a 4.25-ounce can–not quite all of it)
  • 1/3 cup tahini
  • 3 Tablespoons olive oil
  • 1/4 cup plus 2 Tablespoons lemon juice
  • Optional: 1 to 2 Tablespoons water if a thinner consistency is desired
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1/4 teaspoon cumin
  • whole or sliced black olives for garnish

Combine all ingredients in a food processor (or high-power blender) and blend until creamy and smooth. If consistency is too thick, add a Tablespoon or two of water. Put hummus in a small bowl and garnish with whole or sliced black olives.

Serve hummus with pita bread, pita chips, or veggies–I especially like it with celery sticks! Store leftovers in an airtight container in the refrigerator for up to one week.

Are you a fan of hummus like I am? Do you make your own?

Linked to New Nostalgia, I’m Lovin’ It, Foodie Friday, Inspire Me Monday.

Black Bean Hummus

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When I was at the grocery store the other day, I saw some Black Bean Hummus. I hadn’t noticed that flavor before and it  sounded great ! Instead of buying some, I decided to make my own.

You use black beans instead of garbanzo beans (or chickpeas) in this hummus, but it still has many of the same ingredients you would use in your typical hummus recipe…like olive oil, garlic, and tahini. It also has a little cayenne pepper in it, which adds some spiciness–but if you prefer a milder flavor, leave it out.

This is a smooth and creamy hummus, and I love the flavor combination of the black beans with all the other spices. If you like hummus and black beans, keep this recipe in mind!

BLACK BEAN HUMMUS by NancyCreative

Makes about 1 1/2 cups

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 clove garlic, minced
  • 2 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 3 Tablespoons tahini (roasted sesame seed paste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Optional garnishes: 10 to 12 Kalamata olives, 1 1/2 Tablespoons chopped fresh cilantro

Place all ingredients, except for the garnish ingredients (olives and cilantro), in a food processor or high-power blender; process until smooth and creamy. Spoon into a bowl and garnish with olives and fresh cilantro. Serve with pita bread, fresh veggies, or tortilla chips.

I’m enjoying trying out and creating different hummus recipes! I’ve also made these other hummus recipes: basic HummusSun-Dried Tomato Hummus, and Pumpkin Hummus.   Do you have a favorite hummus flavor?

Linked to Inspire Me Monday.

Sun-Dried Tomato Hummus

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I’ve mentioned before how much I love hummus, and this time I tried making Sundried Tomato Hummus! I just love sundried tomatoes and I had found a recipe at AllRecipes that sounded good. It’s made with oil-packed sun-dried tomatoes. I halved most of the recipe, because I didn’t need to make 4 cups of hummus, and used more sun-dried tomatoes in it for a stronger, more tomato-y taste. I also needed to use more lemon juice and olive oil in this hummus because the original recipe was really thick. It’s a little thicker and chunkier than other hummus recipes I’ve made because of the sun-dried tomatoes in it, but it is so good-and I love the fresh basil in it, too!

SUN-DRIED TOMATO HUMMUS by NancyCreative, adapted from AllRecipes

Makes about 2 cups

  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup tahini paste
  • 1/3 cup plus 1 Tablespoon lemon juice
  • 1 (15.5-ounce) can garbanzo beans (also called chickpeas), drained
  • 1/3 cup olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained (I used the Julienne Cut, for easier blending)
  • 1/3 cup finely shredded fresh basil
  • Optional garnish: 1 Tablespoon olive oil, 1/8 teaspoon paprika

Place garlic, salt, tahini, and lemon juice in a food processor and process until smooth. Add the garbanzo beans and olive oil, blending again until smooth, scraping the sides of the processor occasionally. If mixture is too thick, add a little more olive oil, lemon juice, or water. Then add the sun-dried tomatoes and pulse until they’ve been chopped into very small pieces and incorporated evenly into the hummus. Add the basil and pulse a few times until it is mixed in.

Spread hummus into a shallow serving dish and serve.

If desired, you can make a few decorative grooves on top, refrigerate for 1 hour, then drizzle with 1 Tablespoon of olive oil and sprinkle with paprika before serving. Serve with veggies, crackers, or pita bread.

I think I could eat hummus every day without getting tired of it! So I’m really glad it’s healthy! Are you a big hummus fan too?

Pumpkin Hummus

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I started eating hummus about 10 years ago. A coworker and friend of mine made the best hummus, and he’d bring me some every so often. And I have been a big hummus fan ever since! I usually make this hummus recipe, but I thought I’d try making some hummus with pumpkin in it for the holidays. I liked most of the ingredients in this Pumpkin Hummus recipe and this one, so I used them as a starting point. I really like this Pumpkin Hummus! It’s a great healthy dip–really smooth and creamy, with a light pumpkin, savory taste. Perfect for balancing out all those holiday sweets! If you’re making this for a party or large group, you may want to double the recipe.

PUMPKIN HUMMUS by NancyCreative

Makes about 4 to 6 servings

  • 1 (15-ounce) can garbanzo beans (also called chickpeas), drained
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (sesame paste)
  • 3 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt (or a little more, to taste)

Add all ingredients in a food processor, starting with the garbanzo beans, and process until smooth.

To serve, spoon out on a platter or in a small bowl. Sometimes I garnish it with a little paprika. Serve with veggies, crackers, or pita bread.

It’s nice when a dip that tastes good is healthy, too! What are some of your healthy holiday snack recipes?