Classic Garbanzo Bean Hummus

Steps

1. Place drained garbanzo beans in a food processor and pulse until roughly chopped.

2. Add remaining ingredients – garlic, tahini, lemon juice, olive oil, salt and garbanzo liquid.

3. Puree until smooth, stopping to scrape down sides of work bowl as needed.

4. Thin with additional reserved garbanzo liquid if necessary. Taste and adjust seasonings if needed.

5. Transfer to a serving bowl, garnish with a drizzle of olive oil and fresh parsley, a pinch of smoked paprika or ground cayenne pepper. Serve with fresh pita wedges or crisp pita chips.

1. SMOKY ROASTED GARLIC HUMMUS – preheat the oven to 350°F. Cut the top off a large head of garlic, place on a sheet of foil, drizzle with olive oil and a pinch each of salt and pepper. Wrap tightly, place on a sheet pan and bake for 45 minutes until tender and caramelized. Unwrap and let cool. Once cool enough to handle, squeeze the soft garlic cloves from the papery skins. Following the basic technique in the recipe above, add to the chopped organic Green Valley Garbanzo Beans the roasted garlic cloves and delete the raw garlic clove in the original recipe. Add 2 tablespoons tahini, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, 2 tablespoons olive oil, ¼ teaspoon black pepper, ½ teaspoon smoked paprika and 2 tablespoons reserved garbanzo liquid. Puree until smooth.

2. GREEK HUMMUS – Following the basic technique in the recipe above, add to the chopped organic Green Valley Garbanzo Beans 1 garlic clove, ½ cup crumbled feta cheese, 1 cup fresh baby spinach, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons reserved garbanzo liquid, ¼ teaspoon kosher salt, ½ teaspoon dried oregano. Puree to smooth.

3. ARTICHOKE HUMMUS – Following the basic technique in the recipe above, add to the chopped organic Green Valley Garbanzo Beans 1 jar (4.7oz) marinated artichoke hearts, 2 Tablespoons marinade from jar of artichokes, 1 tablespoon fresh parsley, 1 garlic clove, 1 tablespoon tahini, 1 tablespoon fresh lemon juice, 2 tablespoons reserved garbanzo liquid, ½ teaspoon kosher salt, ¼ teaspoon black pepper. Puree until smooth.

4. PESTO HUMMUS – Following the basic technique in the recipe above, add to the chopped organic Green Valley Garbanzo Beans 4 tablespoons prepared pesto, 2 tablespoons grated parmesan, 1 garlic clove, 1 tablespoon tahini, 1 tablespoons fresh lemon juice, 3 tablespoons reserved garbanzo liquid, and ¼ teaspoon kosher salt. Puree until smooth.

5. SOUTHWEST HUMMUS – Following the basic technique in the recipe above, add to the chopped organic Green Valley Garbanzo Beans 1 roughly chopped chipotle pepper in adobo, 2 tablespoons fresh lime juice, ¼ cup fresh cilantro, 1 teaspoon ground cumin, 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons can reserved garbanzo liquid, ½ teaspoon kosher salt. Puree until smooth.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.