Tag Archives: hummus

Chickpea Hummus with Pomegranate Topping Recipe

I’ll admit it, I have a hummus obsession. Judging by the huge selection of premade hummus available at the grocery store, I guess I’m not alone.Hummus Pomegranate Salsa
There is no shame in buying a tub of hummus. But, if you have about 10 minutes and a food processor, it’s easy to make your own. For this hummus recipe, I kept things simple by using canned chickpeas, tahini, fresh lemon juice and ground coriander. The fresh topping is where it gets interesting. Layering the hummus with pomegranate arils, fresh parsley, lemon peel and olive oil makes the dip party ready, while still being simple enough to make for Tuesday night dinner.
Chickpea Hummus Pomegranate
Chickpea Hummus with Pomegranate Topping Recipe
Hummus:
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup tahini
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon kosher or fine sea salt
Dash cayenne pepper
Water
Pomegranate Topping:
3 tablespoons pomegranate arils
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
1 tablespoon olive oil

In a food processor, combine chickpeas, tahini, garlic, lemon juice, 3 tablespoons olive oil, coriander, salt and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 4 tablespoons water.) Taste and add more salt or lemon juice, if needed.

Spread hummus in a shallow serving dish. Scatter pomegranate arils, parsley and lemon peel over hummus. Drizzle with 1 tablespoon olive oil. Serve with fresh cut veggies and flatbread or crackers.

Makes about 2 cups

Tip: To make ahead, cover and refrigerate the hummus up to 3 days. Add pomegranate topping just before serving.
Hummus Pomegranate Topping
More homemade hummus recipes:
Hemp Hummus
Harissa Sweet Potato Hummus
Beet and Lentil Hummus
Edamame Hummus from Eating Clean Recipes
Roasted Beet Hummus from Salt and Lavendar

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Hemp Hummus Recipe

Hemp HummusLooking for a power snack? Try this protein packed hemp hummus dip. It’s made with chickpeas, tahini, fresh lemon juice and raw hemp seeds. The hemp seeds add a boost of healthy fats and protein.Hemp Hummus DipFor added flavor and nutrition, I sprinkle the hummus with extra hemp seeds before serving with fresh veggies and hearty crackers.

Hemp Hummus Recipe
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons raw shelled hemp seeds
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon ground cumin
Dash cayenne pepper
Water

In a food processor, combine chickpeas, tahini, hemp seeds, garlic, lemon juice, olive oil, salt, cumin and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 3 tablespoons water.) Taste and add more salt or lemon juice, if needed. Serve with fresh cut veggies and crackers. If desired, sprinkle with additional hemp seeds.

Makes about 2 cups hemp hummus

Hemp Chickpea HummusMore hummus recipes:
Beet and Lentil Hummus
Harissa Sweet Potato Hummus
Edamame Hummus from Eating Clean Recipes

Beet and Lentil Hummus Dip Recipe

Let’s get right to it. This dip is odd, yet strangely appealing. It is so very loosely based on hummus that I hesitate to call it that. Really, hummus is just a reference point for this dip that has a base of lentils, almond butter, lemon juice and olive oil.Beet and Lentil Hummus DipNow here’s where it gets weird. I added roasted golden beets to the dip for an earthy flavor and lightened texture. The lentil hummus is spiced with coriander, cumin and turmeric for a slight curry flare. If you’re more intrigued than scared,  give this dip a try. You might be a lentil hummus convert.Golden Beet Lentil Dip
Roasted Golden Beet and Lentil Hummus Dip Recipe
1 1/2 cups cooked French green lentils
2 cups coarsely chopped roasted golden beets
1/4 cup almond butter
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons kosher or fine sea salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper

In a food processor, combine lentils, roasted beets, almond butter, olive oil, lemon juice, salt, coriander, cumin, turmeric and cayenne. Cover and process until smooth. Cover and refrigerate at least 2 hours to allow flavors to blend. Taste and adjust salt and seasoning, if needed.

Serve with tortilla chips, crackers or fresh cut veggies. If desired, garnish with a sprinkling of additional spices.

Makes about 2 1/2 cups

Tips:
-For the best flavor and color, be sure to use golden beets. And, don’t skip the refrigeration step. This lentil hummus needs time to chill. Literally.
-If you like the combination of lentils and beets, check out my BIG Salad recipe. The beet and lentil salad post includes directions for cooking lentils, and links to an article showing how to roast beets.

More tasty hummus recipes:
Edamame Hummus from Eating Clean Recipes
Smoky Chipotle Hummus from Namely Marly
Avocado Hummus from Family Table Treasures

Harissa Sweet Potato Hummus Recipe

Harissa Sweet Potato HummusThis little bowl of hummus is big on flavor. It’s a chickpea hummus dip with the addition of roasted sweet potatoes, spicy harissa and bright Meyer lemon.

Harissa is a North African sauce made from hot peppers. I like my hummus spicy, so I added a few spoonfuls of harissa for a good hit of heat. Since purchased harissa varies in heat and consistency, start with a conservative amount and then add more if you want more kick.

Harissa Sweet Potato Hummus Recipe
1 medium sweet potato (8 ounces)
1 teaspoon olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup sesame seeds or tahini
1/4 cup fresh Meyer lemon juice
1/4 cup olive oil
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
1 teaspoon kosher or fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin

Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Peel sweet potato and cut into 3/4-inch chunks. Coat sweet potato chunks with 1 teaspoon olive oil; spread on prepared baking sheet. Bake 15 minutes; stir. Bake 10 to 15 minutes more until tender and beginning to brown.

In a food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 4 to 6 tablespoons water.) Taste and add more salt or harissa, if needed. If desired, garnish with a drizzle of olive oil and a sprinkling of sesame seeds and cumin. Serve with fresh cut veggies and crackers.

Makes about 2 1/2 cups
Sweet Potato HummusTips:
-In grocery stores, you’ll find both harissa sauce and harissa paste (the paste is more concentrated and tends to be spicier). If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.
-For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.
-You can use sesame seeds or tahini to make the hummus. The dip will have a thicker, chunkier texture if you use sesame seeds. If you prefer a smooth texture, use tahini.

Harissa HummusMore hummus to snack on!
Thai Spicy Hummus from The Scattered Cook
Carrot Harissa Hummus from Aida Mollenkamp
Edamame Hummus from Eating Clean Recipes