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All Recipes, Tapas / July 16, 2020

HUMMUS 4 Ways Using 4 DIFFERENT Beans | Easy HUMMUS RECIPES

I am seriously addicted to hummus. I could (and I do 🙂 ) eat it every single day. In this post, I will show you how to make HUMMUS 4 Ways Using 4 DIFFERENT Beans. We´re going to take homemade hummus to the next-level in goodness.


The 4 hummus recipes included here are: Classic garlic hummus using chickpeas, tex-mex hummus using pinto beans, olive tapenade hummus using red kidney beans and a roasted pepper hummus using white beans. 


All 4 of these hummus recipes are loaded with flavors, made with simple ingredients and super easy to make. You will need a food processor to make these hummus recipes.


TIPS & TRICKS to make these Recipes: The secret ingredient to all of these hummus recipes is the Tahini Paste. This is what gives hummus that incredible texture and flavor. You can substitute for almond or peanut butter, though the flavors will be different. As you are making each hummus, add the water in smaller portions than stated below, and then add more as needed. This way you can control the creamy texture you desire.


Key Ingredients & Cookware I used in this Recipes:
FOOD PROCESSOR
EXTRA VIRGIN SPANISH OLIVE OIL
TAHINI PASTE
SPANISH SEA SALT

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HUMMUS 4 Ways Using 4 DIFFERENT Beans

Cuisine Mediterranean
Author Albert Bevia @ Spain on a Fork

Ingredients

CLASSIC GARLIC HUMMUS

  • 1 jar cooked chickpeas 570 g / 20 oz
  • 2 tbsp tahini paste 30 grams
  • 2 cloves garlic
  • 1 tsp lemon juice 5 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • 2/5 cup cold water 94.60 ml
  • pinch sea salt
  • dash black pepper

TEX-MEX HUMMUS

  • 1 jar cooked pinto beans 570 g / 20 oz
  • 2 tbsp tahini paste 30 grams
  • 1 clove garlic
  • 1/2 tsp hot smoked paprika 1.15 grams
  • 1/2 tsp cumin powder 1 gram
  • 1 tbsp fresh cilantro .33 grams
  • 1 tsp lemon juice 5 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/3 cup cold water 70.95 ml
  • pinch sea salt
  • dash black pepper

OLIVE TAPENADE

  • 1 jar red kidney beans 570 g / 20 oz
  • 2 tbsp tahini paste 30 grams
  • 2 cloves garlic
  • 10 pimento stuffed green olives
  • 10 black pitted olives
  • 1/2 tsp dried thyme .46 grams
  • 1/2 tsp dried oregano .46 grams
  • 1 tsp lemon juice 5 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/3 cup cold water 70.95 ml
  • pinch sea salt
  • dash black pepper

ROASTED RED PEPPER HUMMUS

  • 1 jar white beans 570 g / 20 oz
  • 2 tbsp tahini paste 30 grams
  • 2 cloves garlic
  • 4 jarred roasted red bell peppers
  • 1/2 tsp sweet smoked paprika 1.15 grams
  • 1 tsp lemon juice 5 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/4 cup cold water 58.50 ml
  • pinch sea salt
  • dash black pepper

Instructions

TO MAKE THE CLASSIC GARLIC HUMMUS

  1. Drain 1 jar of cooked chickpeas (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in a generous 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley

TO MAKE THE TEX-MEX HUMMUS

  1. Drain 1 jar of cooked pinto beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 1 clove garlic, 1/2 tsp hot smoked paprika, 1/2 tsp cumin powder, 1 tbsp fresh cilantro, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with freshly chopped cilantro and a kiss of sweet smoked paprika

TO MAKE THE OLIVE TAPENADE HUMMUS

  1. Drain 1 jar of cooked red kidney beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 10 pimento stuffed green olives, 10 black pitted olives, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, add a couple of olives for decoration and sprinkle with freshly chopped parsley

TO MAKE THE ROASTED PEPPER HUMMUS

  1. Drain 1 jar of cooked white beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 4 jarred roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/4 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle a dash of sweet smoked paprika and top off with freshly chopped parsley

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2 Comments

  1. Margotsmethurst@gmail.com

    5 stars
    Tasty food! Delicious!

    16 . Jul . 2020
    • Spain on a Fork

      Thanks for the comment!!! much love 🙂

      16 . Jul . 2020

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