Spices for healthy living

Chickpea Hummus, Avocado Hummus, & Lentil Hummus

CHICKPEA HUMMUS

YIELD: 6 servings      PREP TIME: 10 min       COOK TIME: no cooking required

Ingredients:

  • 1 (15 ounce) can chickpeas, drained and liquid reserved
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 4-6 cloves garlic, minced
  • ½ teaspoon salt, or to taste
  • 1 teaspoon ground cumin or to taste
  • 2 tablespoons reserved liquid from the chickpeas
  • garnishes: sprinkle with Smoked Spanish Paprika, toasted pine nuts, or chopped parsley

Instructions:

In the bowl of a food processor combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin and begin to blend. Then, while blending, add 2 tablespoons or more of reserved chickpea liquid and blend until mixture is a smooth puree. Add additional lemon juice, garlic, cumin, or salt to taste. Transfer mixture to a serving bowl and serve on crackers with a generous sprinkle of Smoked Spanish Paprika, toasted pine nuts, or chopped parsley. Serve with pita chips or raw vegetables.

Featured Spices:

              Cumin                         Paprika

            

 

 

AVOCADO HUMMUS

YIELD: 6 servings   PREP TIME: 10 min    COOK TIME: no cooking required

Ingredients:

  • 1 (15 ounce) can chickpeas, drained and liquid reserved
  • 2 ripe avocados, cored and peeled
  • 1 ½ tablespoons tahini
  • 5-6 cloves garlic, minced
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 4 tablespoons reserved chickpea liquid
  • 1/2 teaspoon cumin
  • 1 ½ teaspoon salt, or to taste
  • chopped cilantro (optional for garnish)
  • Aleppo Pepper flakes (optional for garnish)

Instructions:

In the bowl of a food processor combine chickpeas, avocado, tahini, garlic, olive oil, lemon juice, reserved chickpea liquid, cumin, and salt.  Blend until smooth. Transfer the avocado hummus to a serving bowl and sprinkle with chopped cilantro and/or Aleppo Pepper flakes as desired. Serve with pita chips or raw vegetables.

Featured Spices: 

               Cumin                  Aleppo Pepper Flakes

                

 

 

LENTIL HUMMUS

YIELD: 3 cups (serving size 2 Tbsp) PREP TIME: 15 min COOK TIME: 30 min

Ingredients:

  • 3 cups water
  • 1 bay leaf
  • 1 cup green lentils
  • 4 tablespoons extra virgin olive oil
  • ¼ cup + 3 tablespoons lemon juice
  • ¼ cup tahini
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon Smoked Spanish Paprika
  • 2 teaspoon Chardonnay Smoked Sea Salt (adjust to taste)
  • 2 tablespoons chopped parsley (for garnish)

Instructions:

In a medium-sized saucepan bring the water to a boil, then add bay leaf and lentils. Cover pan and simmer over low heat, stirring occasionally, until lentils are tender (about 30 minutes). Drain water from lentils, remove the bay leaf, and let the lentils cool.

Combine the lentils, olive oil, lemon juice, tahini, garlic, cumin, and paprika in the bowl of a food processor and puree until smooth. Then season with the Chardonnay Smoked Sea Salt to taste and blend again. Transfer mixture to a serving bowl, garnish with chopped parsley, and sprinkle with a little Smoked Spanish Paprika if desired. Serve with pita chips or raw vegetables for dipping.

Featured Spices:

         Cumin                         Paprika             Chardonnay Smoked Sea Salt