Hummus is one of my favorite things, so I have decided to make two different fun flavors and post them together! If two is not enough for you, go ahead and check out my other post with sundried tomato hummus which is also delicious!
This post contains Veggie Hummus and Southwestern Black Bean Hummus, which have wildly different flavors but are both amazing. They both are great sources of protein and good ways to get those vegetables in! They're great for putting on toast, burgers, chips, pretzels, celery, carrots, and more! I hope you try these super simple recipes and enjoy them.
Veggie Hummus Recipe
Ingredients:
- 1/2 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1/2 red bell pepper
- 15 baby carrots, cut in half
- 1/2 cup frozen shelled edamame
- 1 clove garlic, peeled and smashed
- 1 tbsp tahini
- 2 tsp lemon juice
- salt, to taste
- pepper, to taste
- olive oil, as needed
- cooking spray
Steps:
1. Preheat oven to 400 degrees Fahrenheit.
2. Remove stem and seeds from bell pepper.
3. Cut bell pepper in half.
4. Place half the pepper, carrots, and edamame on a lined baking sheet.
5. Roast them in the oven for 15 minutes.
6. Stir the carrots and edamame.
7. Add garlic to the pan and spray everything with cooking spray.
8. Put back in the oven for 10 more minutes.
9. Remove everything except the bell pepper from the pan and put the pepper back in for 8 minutes, or until charred.
10. Remove skin from the pepper (careful, its hot!) and cut it into quarters.
11. Add everything except olive oil and cooking spray to a food processor or blender.
12. Pulse until desired consistency is reached, adding olive oil as needed to smooth it out.
*Tip: Store in the fridge for up to 1 week, or in the freezer for up to 4 months.
Southwestern Black Bean Hummus Recipe
Ingredients:
- 1/2 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/2 red bell pepper
- 1 small yellow onion
- 1 clove garlic, peeled and smashed
- 1 tbsp tahini
- 2 tsp lime juice
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- salt, to taste
- pepper, to taste
- olive oil, as needed
- cooking spray
- sugar, as needed
Steps:
1. Preheat oven to 400 degrees Fahrenheit.
2. Remove stem and seeds from bell pepper.
3. Cut bell pepper in half.
4. Peel the onion and cut into quarters.
5. Place onion and half of the pepper on a lined baking sheet.
6. Roast in the oven for 15 minutes.
7. Add garlic to the pan and spray everything with cooking spray.
8. Put back in the oven for 10 more minutes.
9. Remove everything except the bell pepper from the pan and put the pepper back in for 8 minutes, or until charred.
10. Remove skin from the pepper (careful, its hot!) and cut it into quarters.
11. Add everything except olive oil, cooking spray, and sugar to a food processor or blender.
12. Pulse until desired consistency is reached, adding olive oil as needed to smooth it out.
13. Taste and add a bit of sugar if the spices are too strong (this helps balance it out).
*Tip: Store in the fridge for up to 1 week, or in the freezer for up to 4 months.
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