Hummus Crazy!

I love hummus - my family loves hummus - and I always make it when I have to take something to share at a party. I used to use it only as a dip for chips, crackers and veggies, but now I use it in my sprouted wheat tortillas and on everything. Here are the four varieties that I have tried - I'm sure there are many more. The first three recipes come from The Eat-Clean Diet Cookbook by Tosca Reno.

The Classic Hummus

4 cloves garlic
2 cups chickpeas or one can drained and rinsed
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons (I usually only use one)
1 T Olive Oil

Blend till smooth - adding water if needed.


Zucchini Hummus

2 cups chopped unpeeled young zucchini
2/3 cup tahini
1/4 cup water
1/4 cup fresh parsley
1/4 cup fresh basil
juice of 2 fresh lemons
2 cloves garlic
1/2 tsp sea salt

Blend until smooth.


Pumpkins Hummus

2 T tahini
2 T fresh lemon juice
1 tsp ground cumin
1 tsp pumpkin oil (or olive oil)
3/4 tsp sea salt
1/8 ground pepper
15 oz canned or baked pumpkin
4 cloves garlic
2 T cilantro

Blend till smooth.


Sweet Potato Hummus

I just take about 2 cups sweet potato and substitute it for the pumpkin or chickpeas in one of the recipes above.

Don't be afraid to adjust the ingredients to your liking so that you can get the right blend of garlic and lemon or spices for your tastes. Always add a little water to your blender to keep it moving, if needed.