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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