Today we're gonna be making not one, not two, but five different hummus recipes. So Robin and I have hummus all the time, but because the store-bought versions usually have so much oil added to it, we like to make it ourselves. Whenever we can, we always have it as a dip with veggies or with crackers. We spread it into our sandwiches or into our wraps, and sometimes we put a big spoonful onto our Nourish Bowls. But because we have it so much, we do try to vary it up. That way we don't get tired of it. So today, we're gonna share a classic recipe first to start with. Then we're gonna start to vary things up. The break down to each of the recipes can be found on our blog. The link is in the description box below, but for now, let's just dive into it. First up, we'll make the classic garlic and lemon hummus. To a food processor, you just add one and a half cups of cooked chickpeas, a quarter cup of water the juice from one lemon, two tablespoons of tahini, which is a sesame seed paste. A tablespoon of olive oil, two cloves of garlic, and a pinch of salt. A common question I get asked is where to find tahini. Usually I get it from either an Asian supermarket or a Turkish or Persian shop. But if you can't find it in any stores in your neighborhood, you can always make tahini yourself at home as well. And it's really really easy to do. All you need is to roast some sesame seeds, add it to a food processor, then blend it for at least five minutes until it's really creamy, and that's it! We have a recipe for this on the blog as well, so link is in the description. Going back to the hummus recipe, the only step that's now left is just to blend it up, stopping to scrape down the sides as needed. So now comes the taste test part; this is where we can add any spices and see what the consistency of it is like. Some people like their hummus a bit more chunky. I personally like it when it's a bit more smooth. This one actually looks really quite good But if you also like it smooth and you want to know how you can do it, one way is to just blend it for longer. Some people stop blending after just a minute or so. Personally, I go for like three to five minutes. Another way to also make it creamy is to just add some more tahini, which is my personal preference because it's a whole food fat source. Or you could also add olive oil. That will also do the trick. For presentation purposes, you can create a spiral out of the hummus using the back of the spoon and then add some garnishes to it like some fresh pomegranate seeds or some ground cumin or sliced fresh basil leaves. This is the most versatile recipe of all of them, so modify it however you'd like and because it's a classic, it goes well with pretty much anything: crackers, veggies, Nourish Bowls and more. Next, we're gonna make a roasted garlic and roasted red pepper hummus. We're gonna first cut open two red bell peppers and remove the seeds. And then cut these in half again and put it on to a baking tray. We'll also cut off the top of a bulb of garlic and drizzle on a little bit of oil and work to coat the bell peppers evenly before popping it in the oven to bake at 400 Fahrenheit or 205 Celsius for 25 minutes. You can stop once at the halfway point to give the bell peppers a flip, and when it's cooked and slightly charred, remove it from the oven and let it cool. And as a little tip, if you don't want to roast your own bell peppers, you can save some time by using some canned or jarred roasted bell peppers instead. So once the bell peppers have cooled off I just peel off any of the charred bits that are on here and one of the things that I love about roasted garlic as Well is that it's just it's so fragrant, but also it's not as potent as raw garlic when we use it in our recipes Which means that we can use more of it, so to a food processor, we'll add 2 cups of cooked chickpeas The roasted bell peppers six cloves of roasted garlic or about half of the bulb 3 tablespoons of tahini One lemon juice 1 tablespoon of water one tablespoon of olive oil 2 teaspoons of balsamic vinegar 1/2 a teaspoon of paprika powder an optional 1/2 a teaspoon of Cajun powder and half a teaspoon of salt then blend the mixture on high until it's as creamy as you Like it and to plate it up here. We just topped it with some oven roasted chickpeas and some chopped roasted bell peppers We sprinkled on a bit of ground cumin and paprika as well for a pop of color. It's a perfect dip So when friends come over to visit and it's also a common one that we use when making our own wraps For lunch or dinner? It's guaranteed to be a hit Next we're gonna make a golden lemon tumeric hummus for this recipe. I like to roast the lemon I think it gives it a deeper more charred lemony flavor But it is totally optional. If you don't have the time to do this just squeeze in a fresh lemon. It's totally fine we're just gonna cut it in half crosswise and then place it face up onto a baking tray and Broil it we want to broil it until the lemons are lightly browned on the top or just bake it in the oven at 475 Fahrenheit or 250 Celsius for about 10 minutes then to a food processor? It will add two cups of cooked chickpeas The juice from the roasted lemon two cloves of garlic a quarter cup of tahini a quarter cup of water one tablespoon of olive oil half a teaspoon of ground turmeric an Optional quarter teaspoon of curry powder and a pinch of salt then blend it until it's creamy and watch the turmeric give this hummus Its beautiful yellow color for presentation purposes. We plated it garnished it with roasted lemon slices Roasted cherry tomatoes roasted pine nuts and some sprouts this one pairs incredibly well with some toasted bread or crackers Next up we're gonna make roasted beet hummus. I absolutely love the roots It's probably one of my favorite vegetables and when you roast it, it becomes more sweet because it gets caramelized so it's not as earthy as it usually is it works really well in hummus recipes and it just gives the hummus such a beautiful color So we'll first peel to medium beetroots and then slice them about a centimeter thick Add it to a baking sheet and bake it in the oven at 350 Fahrenheit or 180 Celsius for about 45 minutes Stopping to flip it once halfway, then we're gonna let it cool and to a food processor We'll add one and a half cups of cooked chickpeas The roasted beet roots 1/4 cup of water the juice from one lemon two tablespoons of tahini One tablespoon of olive oil two cloves of garlic and a pinch of salt then we're gonna blend it and watch that Beautiful fuchsia color emerge and to plate this one I just sprinkled on black sesame seeds Roasted sesame seeds some more sprouts and lemon my favorite way to enjoy this hummus is to just spread it generously Onto some toasted bread top it with some avocado slices It's just the combination is a match made in heaven. And if you have some sprouts or arugula to top it with even better Last but not least we're gonna make this pea edamame and mint hummus. So unlike the previous recipes where we use chickpeas this time we're going to be using protein packed green peas and Edamame, which is what's going to give this hummus. Its lovely green color. So to a saucepan of boiling water We'll add one cup of frozen shelled edamame and one cup of frozen green peas and let it cook for about three minutes or according to the package instructions Then drain it rinse it under cold water and add it to your food processor along with the juice of half a lemon Three tablespoons of tahini three tablespoons of water one tablespoon of olive oil two cloves of garlic a teaspoon Of ground cumin half a teaspoon of salt and ten fresh mint leaves The mint in this particular recipe is not overpowering at all. In my opinion. It just gives it a really nice fresh flavor but if you aren't a fan of mint just start with less and you can add some more later if you'd like or just Omit it altogether once it's all been added to the food processor we can blend it until it's as creamy as we can get it but this dip does come out a bit more chunky than the Other recipes naturally, but that's something I like about it to plate it We're gonna top it again with some roasted sesame seeds black sesame seeds Pine nuts sliced radishes and some mint leaves in addition to enjoying this one as a dip You can also generously spread it onto some toasted bread to top it with some sliced radishes Maybe maybe some sprouts and a little sprinkle of sesame seeds for presentation and call it a day So there you go five different hummus recipes each with their own unique flavor profile But you can enjoy all of them in pretty much the same way Link in description to get all of the recipes for all of these different hummuses, huh? My hummus is anyway, we're gonna go and dig into this now and enjoy Thanks a lot for watching If you enjoyed today's video it always means a lot when you give it a thumbs up and breakup lines signing off We'll see you in the next video We spread it we spread it into our hummus we said Charred bits that are on these sweet potatoes, you know sweet potatoes as soon as Peel it off the sweet potato folks optional if you want to just freeze squeeze in a fresh lemon and says that'll work perfectly fine Dammit, dammit so much Do you know the free I usually know Mm-hmm, but it's what? But it but it friends. We are instead going to add protein packed green. He's so rude and so there you go
