holidays are right around the corner. as friends and family gather i decided to post a few quick ideas for nibbles, why not hummus. whether you are gathering for just a few cocktails, or for dinner here are my 3 favorite hummus recipes for flawless yumminess.
one of my friends reminded me that I had posted this great hummus recipe, so here you go, thanks Andy for reminding me.
1. Artichoke Hummus with Pinenuts
2 tablespoons chopped jarred garlic ( or 2 cloves fresh garlic)
1 teaspoon salt
1 15-ounce can chick-peas, drained and rinsed
1 tablespoon tahini
1 15 oz can of artichokes in water, drained
1/4 cup olive oil + 1 tablespoon
2 tablespoons roughly chopped fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Juice of ½ lemon optional
In a food processor purée the chick-peas with the garlic, artichokes and the lemon juice, 1/4 cup of the oil + tahini, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl then add parsley to the hummus and combine. drizzle with oil (1 tablespoon) then sprinkle the top with the toasted pine nuts. Serve the hummus with the pita, and flat bread crackers.
2.Spicy Yellow Lentil and Apricot Hummus with Sunflower Seeds
2 tablespoons chopped jarred garlic ( or 2 cloves fresh garlic)
1 teaspoon salt
1 15-ounce can chick-peas, drained and rinsed
2 cups cooked and drained yellow lentils
(use dry lentils cover 1 cup lentils with 3 cups water you can add water as needed, simmer until tender about 10 minutes)
1 tablespoon tahini
1/4 cup olive oil
1 cup + 1 tablespoon sunflower seeds, toasted lightly
1 cup finely chopped dried apricots
1 or 2 teaspoons chili oil, depending how spicy you like your hummus
Juice of ½ lemon optional
In a food processor purée the chick-peas with the garlic then add cooked and drained yellow lentils, then add sunflower seeds and the lemon juice add 1/4 cup of the oil + tahini, puree in the food processor until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl then add apricots to the hummus and combine. drizzle with chili oil (1 to 2 tablespoons depending on how spicy you want your hummus to be) then sprinkle the top with 1 tablespoon toasted sunflower seeds. Serve the hummus with the pita, and flat bread crackers.
3.Red Pepper Hummus with Walnuts
2 tablespoons chopped jarred garlic ( or 2 cloves fresh garlic)
1 teaspoon salt
1 15-ounce can chick-peas, drained and rinsed
1 12 oz. jar of roasted red peppers in water drained
1/4 cup olive oil + 1 tablespoon
1 cup + 1 tablespoon walnuts, chopped and toasted lightly
Juice of ½ lemon optional
In a food processor purée the chick-peas with garlic and drained roasted red peppers. then add toasted walnuts and the lemon juice add 1/4 cup of the oil, puree in the food processor until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl, drizzle with oil (1 tablespoon) then sprinkle the top with 1 tablespoon toasted chopped walnuts. Serve the hummus with the pita, and flat bread crackers.
put out some great olives, and a some jarred tempanade hard italian cheese like a chunk of parmesan cheese some bread sticks and perhaps some vegetables like carrots and red pepper sticks or great crunchy french bread. and you have a quick and great selection of nibbles. crack open the champagne and cheers have a great holiday celebration.
all photos via pinterestLabels: chick peas, hummus, quick appetizers
