Hummus 3 Ways - Roasted Red Pepper - Recipe

Hummus 3 Ways - Roasted Red Pepper - Recipe

RECIPES:

Garlic and Herb
- garbanzo beans 1 15-oz can
- garlic 2-3 cloves
- tahini 3 Tbsp.
-
. juice of 1 lemon
- olive oil 2-3 Tbsp.
- salt to taste
- pine nuts as a garnish
- fresh parsley about 1 1/2 Tbsp.
- water 2-3 Tbsp.

Boil the garbanzo beans until the skins come off. Remove the skins, drain, and combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. Add more lemon or tahini if needed. Enjoy with fresh veggies or pita chips!

White Bean Cranberry Hummus
- cannelloni beans 1 can
- tahini 3 Tbsp.
- juice of 1 lemon
- dried cranberries 1/2 cup chopped (more for garnish)
- fresh rosemary 1 tsp finally chopped (save a sprig for garnish)
- olive oil 3 Tbsp.
- salt to taste
- small amount of water

Combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. Enjoy with a sweet cracker, or fresh veggies!

Spicy Sweet Potato Hummus
- garbanzo beans 1 15-oz can
- tahini 3 Tbsp.
- juice of 1 lemon
- garlic 2 cloves
- salt to taste
- black pepper 1/4 tsp
- cayenne pepper 1 1/2 tsp
- cumin 1/4 tsp
- paprika 1/2 tsp
- olive oil 3-4 Tbsp.
- pine nuts as a garnish
- water 2-3 Tbsp.

Boil the garbanzo beans until the skins come off. Remove the skins, drain, and combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. (this recipe usually requires more liquid, at the potato will absorb a lot!) Add more lemon or tahini if needed. Enjoy with fresh veggies or pita chips sprinkled with cinnamon!

Hummus 3 Ways: Roasted Red Pepper, Roasted Garlic or Traditional
If you were to look in my fridge once a week you’d always find homemade hummus—it’s one of the best go-to snacks around. I prefer to make my own versus buying for a few reasons. One, I get way hummus more for my money (I buy beans in bulk). Two, I know that the beans have been soaked, which makes them easier to assimilate. And three, I know that there is no added oil or processed salt. YU hummus is quality stuff. This recipe is always delicious and easy to make. Just soak the beans while you sleep the night before.

To change it up flavor-wise, I’ll either make hummus traditional-style, with roasted red peppers or with roasted garlic. I bet it’s also great with roasted jalapenos, but I haven’t tried that—yet. There are many nights when I get home from the gym too late to make dinner and hummus and veggies always come to the rescue. The combo is so packed with nutrition I end up super full and satisfied pretty quickly. Fresh cut broccoli, cauliflower, snap peas (I’m a junkie for these things) and carrots are delicious with all three preparations. Use this hummus recipe as a base and have fun.
Hummus 3 Ways - Roasted Red Pepper - Recipe

Hummus 3 Ways - Roasted Red Pepper - Recipe

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Hummus 3 Ways - Roasted Red Pepper - Recipe

RECIPES:

Garlic and Herb
- garbanzo beans 1 15-oz can
- garlic 2-3 cloves
- tahini 3 Tbsp.
- juice of 1 lemon
- olive oil 2-3 Tbsp.
- salt to taste
- pine nuts as a garnish
- fresh parsley about 1 1/2 Tbsp.
- water 2-3 Tbsp.

Boil the garbanzo beans until the skins come off. Remove the skins, drain, and combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. Add more lemon or tahini if needed. Enjoy with fresh veggies or pita chips!

White Bean Cranberry Hummus
- cannelloni beans 1 can
- tahini 3 Tbsp.
- juice of 1 lemon
- dried cranberries 1/2 cup chopped (more for garnish)
- fresh rosemary 1 tsp finally chopped (save a sprig for garnish)
- olive oil 3 Tbsp.
- salt to taste
- small amount of water

Combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. Enjoy with a sweet cracker, or fresh veggies!

Spicy Sweet Potato Hummus
- garbanzo beans 1 15-oz can
- tahini 3 Tbsp.
- juice of 1 lemon
- garlic 2 cloves
- salt to taste
- black pepper 1/4 tsp
- cayenne pepper 1 1/2 tsp
- cumin 1/4 tsp
- paprika 1/2 tsp
- olive oil 3-4 Tbsp.
- pine nuts as a garnish
- water 2-3 Tbsp.

Boil the garbanzo beans until the skins come off. Remove the skins, drain, and combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. (this recipe usually requires more liquid, at the potato will absorb a lot!) Add more lemon or tahini if needed. Enjoy with fresh veggies or pita chips sprinkled with cinnamon!

Hummus 3 Ways: Roasted Red Pepper, Roasted Garlic or Traditional
If you were to look in my fridge once a week you’d always find homemade hummus—it’s one of the best go-to snacks around. I prefer to make my own versus buying for a few reasons. One, I get way hummus more for my money (I buy beans in bulk). Two, I know that the beans have been soaked, which makes them easier to assimilate. And three, I know that there is no added oil or processed salt. YU hummus is quality stuff. This recipe is always delicious and easy to make. Just soak the beans while you sleep the night before.

To change it up flavor-wise, I’ll either make hummus traditional-style, with roasted red peppers or with roasted garlic. I bet it’s also great with roasted jalapenos, but I haven’t tried that—yet. There are many nights when I get home from the gym too late to make dinner and hummus and veggies always come to the rescue. The combo is so packed with nutrition I end up super full and satisfied pretty quickly. Fresh cut broccoli, cauliflower, snap peas (I’m a junkie for these things) and carrots are delicious with all three preparations. Use this hummus recipe as a base and have fun.
Hummus 3 Ways - Roasted Red Pepper - Recipe

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