Change-up your dip game! Use our base recipe to make traditional hummus, then choose to go with lime-avocado, roasted pepper, beet, or squash for a new flavor variation.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

total:
10 mins
Servings:
14
Yield:
1 3/4 cups hummus
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Ingredients

Hummus Base Recipe
Serve-Alongs

Directions

Instructions Checklist
  • In a food processor or blender combine first five ingredients (through salt). Cover and process or blend until combined. With machine running, slowly add oil and water in steady streams until mixture is smooth. Season to taste with pepper and additional salt.

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  • Transfer hummus to a bowl. If desired, drizzle with additional oil and sprinkle with additional pepper. Serve with desired Serve-Alongs.

Roasted Beet

Spread 1 lb. beets, peeled and cut into 3/4-inch pieces, in a foil-lined 15x10-inch baking pan. Drizzle with 1 Tbsp olive oil. Roast, covered with foil, in a 425°F oven 40 to 45 minutes or until tender. Process roasted beets with the chickpeas. To serve, swirl in 2 Tbsp. plain Greek yogurt and top with 1 Tbsp. each chopped toasted walnuts and/or pistachio nuts and chopped fresh parsley. Makes 2 1/4 cups or 18 (2-Tbsp.) servings.Nutrition analysis per serving: 70 calories, 2 g protein, 6 g carbohydrate, 4 g total fat (1 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 0% Vitamin A, 2% Vitamin C, 132 mg sodium, 1% calcium, 3% iron

Lime-Avocado

Process 1 avocado, halved, seeded, peeled, and chopped, with the chickpeas, substituting lime juice for the lemon juice. To serve, top with 1 Tbsp. each toasted pumpkin seeds (pepitas) and chopped fresh cilantro. Makes 2 cups or 16 (2-Tbsp.) servings.Nutrition analysis per serving: 75 calories, 2 g protein, 6 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 0 g total sugar, 0% Vitamin A, 2% Vitamin C, 137 mg sodium, 1% calcium, 2% iron

Roasted Squash

Spread 1 lb. butternut squash, seeded, peeled, and cut into 3/4-inch pieces, in a foil-lined 15x10-inch baking pan. Drizzle with 1 Tbsp olive oil. Roast in a 425°F oven 15 to 20 minutes or until tender and brown. Process roasted squash with the chickpeas, adding additional water if needed to reach desired consistency. To serve, top with 2 Tbsp. chopped green onion and 1/4 tsp. chili powder. Makes 2 3/4 cups or 22 (2-Tbsp.) servings.Nutrition analysis per serving: 56 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 35% Vitamin A, 4% Vitamin C, 99 mg sodium, 2% calcium, 2% iron

Bell Pepper

Process one 7.5-oz. jar roasted red bell peppers, drained, with the chickpeas. To serve, top with 1 Tbsp. toasted pine nuts and 1 1/2 tsp. chopped fresh oregano. Makes 2 1/4 cups or 18 (2-Tbsp.) servings.Nutrition analysis per serving: 58 calories, 2 g protein, 5 g carbohydrate, 4 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 1% Vitamin C, 159 mg sodium, 1% calcium, 2% iron

Nutrition Facts

67 calories; fat 4g; saturated fat 1g; carbohydrates 6g; mono fat 3g; poly fat 1g; insoluble fiber 1g; protein 2g; vitamin a 1.7IU; vitamin c 1mg; niacin equivalents 0.2mg; folate 24mcg; sodium 153mg; potassium 67mg; calcium 17mg; iron 0.4mg.
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