Tex Mex Hummus

Tex Mex Hummus

A different twist on hummus! Super simple. The tabasco/hot sauce allows for adjusting the spice level to preference. Fresh cilantro or some pico de gallo would also be a yummy addition to the recipe.

Makes about 1.5 cups

Ingredients:

  • 15 oz can no-salt added pinto beans, rinsed (or 1.5 cups cooked)
  • ~ 2 tbsp lime juice
  • 1 tbsp tahini (or extra tbsp water for a very low fat hummus)
  • Dash garlic powder
  • Dash smoked paprika
  • Dash cumin
  • Tabasco or other hot sauce to taste
  • Sea salt (to taste)
  • Water to reach desired consistency

 

Directions:

Blend all ingredients together with an immersion blender or in a food processor, scraping down the sides and adding water as needed. Serve with fresh veggies or oil-free tortilla chips!

Tex Mex Hummus #HilaryHerbivoreTex Mex Hummus #HilaryHerbivore

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Zesty Hummus

Zesty Hummus

Like my previous recipe, fresh lemon and lemon zest are KEY to making this so delicious! I also think the balsamic vinegar gives it a great tangy sweetness. This is husband-approved! Better than store bought 🙂

Zesty Hummus

Makes about 3 cups

Ingredients:

  • 3 cups cooked or canned (rinsed) chickpeas
  • 1 lemon, juice and zest
  • 1 ½ tbsp. tahini
  • 1 tbsp miso
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves, minced
  • ½ tsp onion powder
  • ¼ to ½ tsp sea salt (to taste)
  • Water to reach desired consistency (I used about 1/3 cup)

 

Directions:

Blend all ingredients together in a food processor, scraping down the sides and adding water as needed. Feel free to add extra lemon or balsamic, or maybe some fresh herbs! Enjoy with veggies and crackers.

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