Hummus 4 Ways
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Classic Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
2 cloves garlic
¼ cup tahini sauce
2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
2-4 tablespoons water
Parsley, chopped, to serve
PREPARATION
1. Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
3. Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
4. Enjoy!
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Roasted Red Pepper Hummus
Makes 2 cups
INGREDIENTS
2 red bell peppers, seeded and quartered
1 14-ounce can of chickpeas
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin.
3. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
4. While blending, slowly add in the olive oil until hummus is creamy and smooth.
5. Garnish with finely chopped bell pepper and a drizzle of olive oil.
6. Enjoy!
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Spinach & Artichoke Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. 2. Blend until smooth.
3. While blending, slowly add in the olive oil until hummus is creamy and smooth.
4. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
5. Enjoy!
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Avocado Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
1 avocado
1 clove garlic
1 jalapeño pepper, seeded
¼ cup cilantro
1 teaspoon cumin
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
Cilantro, chopped, to serve
PREPARATION
1. Add chickpeas, avocado, garlic, lime juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
3. Garnish with chopped cilantro, some diced tomatoes, and a drizzle of olive oil.
4. Enjoy!
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Credits:
MUSIC
If I See You
Licensed via Warner Chappell Production Music Inc.
Black Pepper Fava Bean Salad
1 Serving Recipe. Prep-time: 30 mins MAX Sesame Dressing
Ingredients:
- 1 tbsp of Roasted White Sesame Seeds
- 3 tsp of Sesame Oil
- 2 tsp of Sugar
- 1 tbsp of White Vinegar
- 2 tbsp of Soy Sauce Salad Ingredients:
- 1.5 cup of Spring Greens
- 1/2 cup of Cucumbers
- 2 Roma Tomatoes
- 1/3 cup of Little Jasmine Black Pepper Fava Beans
Vegan sausage & black-eyed bean pasta salad
Give a new twist to your favourite everyday vegan sausage in this bean & pasta salad packed with flavour and fresh summer produce.
Serves: 2
Ingredients:
150g fusilli pasta
400g can black eyed beans (black eyed peas), drained and rinsed
4 vegan sausages (I’ve used Richmond meet-free sausages)
25g vegetable spread
180g baby button mushrooms, rinsed and stems trimmed
2 garlic cloves, finely sliced
1 green pepper, deseeded and cut into quarters
180g baby plum or cherry tomatoes, halved
2 spring onions, finely sliced
handful parsley leaves, chopped
salt and black pepper, to taste
For the dressing
3 tbsp extra-virgin olive oil (plus extra to drizzle)
1 ½ tbsp freshly squeezed lemon juice
1 tsp demerara sugar
1 tsp American style mustard
salt and freshly ground black pepper, to taste
Method:
1. Heat oven to 200C/180C fan/gas 6. Prepare the mushrooms: leave the small baby mushrooms whole and halve the bigger ones. Melt the vegetable butter in a frying pan and fry the garlic for about half a minute. Add the mushrooms and seasoning, and sauté on medium-high heat for about 4 - 5 minutes stirring frequently until tender and slightly brown. Turn off the heat and set the pan aside.
2. Rub the pepper slices with a little oil and place them, skin side up, in a roasting tin. Roast in the oven for about 30 minutes. Transfer to a plate to cool. Once cooled, remove the pepper’s skin and cut each slice into small bits.
3. Cook the sausages according to the pack instructions. Transfer to a plate to cool and then slice diagonally into 9 or 10 pieces. (if your chosen sausages cook in the oven, you can put them alongside the peppers, in the same roasting tin, but check for different cooking times).
4. Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, and return the pasta to the pan. Stir in the mushrooms, black eyed beans and some seasoning. Drizzle with a little extra-virgin oil, heat for a few seconds, and then set aside.
5. To make the dressing, combine lemon juice, sugar, mustard and seasoning in a small bowl. Add the olive oil and whisk until smooth and slightly thick.
6. In a large serving bowl combine the pasta, sausage, pepper, tomatoes, spring onions and parsley. Pour the dressing and mix everything well. Taste and adjust seasoning if necessary. Stir once more and then serve.
Recipe adapted from:
#vegan #pasta #vegetarian
Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette
Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad. Get the recipe:
Credits:
Author and Recipe Developer: Kim Laidlaw
Video Producer: Vic Chin
Bay Area Bites Producer and Photographer: Wendy Goodfriend
KQED Food Executive Producer: Tina Salter