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Surprise everybody with this Hummus Three Ways! Three delicious and flavorful hummus recipes: traditional, smoky, and avocado. You only need the tasty and versatile GOYA® Chick Peas, GOYA® Extra Virgin Olive Oil, and a few other fantastic ingredients that will help you create these dips in an instant.
Ingredients
Traditional Hummus
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
3 tbsp.
GOYA® Extra Virgin Olive Oil
3 tbsp.
tahini paste
3 tbsp.
GOYA® Lemon Juice
2 tsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Paprika
¼ tsp.
ground cumin (optional)
1 tbsp.
chopped parsley
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
Avocado Hummus
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1
ripe avocado, halved, pitted and peeled
¼ cup
GOYA® Lemon Juice
¼ cup
GOYA® Extra Virgin Olive Oil, divided
3 tbsp.
tahini paste
2 tsp.
GOYA® Minced Garlic
2 tbsp.
finely chopped fresh cilantro
¼ tsp.
GOYA® Crushed Red Peppers
Garnish (optional):
Fresh mint
Pomegranate seeds
Chopped roasted red peppers
Fresh basil leaves
Lemon zest
Smoky Hummus
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
¼ cup
GOYA® Extra Virgin Olive Oil, divided
3 tbsp.
tahini paste
3 tbsp.
GOYA® Lime Juice
1
chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped (1 tbsp. adobo sauce reserved)
1 tbsp.
GOYA® Minced Garlic
½ tsp.
GOYA® Ground Cumin
2 tbsp.
fresh parsley leaves
¼ tsp.
GOYA® Paprika
Garnish (optional):
Chopped tomatoes
Fresh cilantro
Toasted sesame seeds
Lime zest
Pine nuts
Sun-dried tomatoes
Directions
Traditional Hummus
Step 1
In a food processor or blender, combine chick peas, oil, tahini, lemon juice, garlic, 3 tbsp. water, paprika and cumin, if desired. Puree until the mixture is a smooth and creamy, about 1 minute. Stir in parsley. Season with Adobo.
Avocado Hummus
Step 2
Reserve 2 tbsp. chickpeas; set aside.
Step 3
In food processor or blender, mix together remaining chickpeas, avocado, lemon juice, 3 tbsp. oil, tahini, 2 tbsp. water, garlic, and Adobo seasoning until smooth and creamy.
Step 4
Transfer to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Garnish with reserved chickpeas, cilantro and crushed red peppers.
Step 5
Garnish (if using): Scatter mint and pomegranate seeds over top, or scatter red peppers over top, or scatter basil over top and sprinkle with lemon zest.
Smoky Hummus
Step 6
Reserve 2 tbsp. chickpeas; set aside.
Step 7
In food processor or blender, mix together remaining chickpeas, 3 tbsp. oil, tahini, lime juice, chopped chipotle, chipotle adobo sauce, 3 tbsp. water, garlic, Adobo seasoning and cumin until smooth and creamy.
Step 8
Transfer hummus to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Sprinkle with parsley and paprika.
Step 9
Garnish (if using): Scatter tomatoes and cilantro over top, or sprinkle with toasted sesame seeds, cilantro and grated lime zest, or sprinkle with pine nuts and arrange sun-dried tomatoes over top.
Note: Use any leftover dip in sandwiches, tacos or burritos.
New from Goya
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