Hummus Three Ways
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.
Total Time
15m
Prep Time:15m
Yields:6 Servings
Ingredients
Traditional Hummus
1 can
(15.5 oz.)
GOYA® Chick Peas, drained and rinsed
3 tbsp.
3 tbsp.
tahini paste
3 tbsp.
2 tsp.
1 tsp.
¼ tsp.
ground cumin (optional)
1 tbsp.
chopped parsley
Avocado Hummus
1 can
(15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1
ripe avocado, halved, pitted and peeled
¼ cup
¼ cup
GOYA® Extra Virgin Olive Oildivided
3 tbsp.
tahini paste
2 tsp.
2 tbsp.
finely chopped fresh cilantro
¼ tsp.
Garnish (optional):
Fresh mint <br> Pomegranate seeds <br> Chopped roasted red peppers <br> Fresh basil leaves <br> Lemon zest
Smoky Hummus
1 can
(15.5 oz.)
GOYA® Chick Peas,drained and rinsed
¼ cup
GOYA® Extra Virgin Olive Oildivided
3 tbsp.
tahini paste
3 tbsp.
1
chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped (1 tbsp. adobo sauce reserved)
1 tbsp.
½ tsp.
2 tbsp.
fresh parsley leaves
¼ tsp.
Garnish (optional):
Chopped tomatoes <br> Fresh cilantro <br> Toasted sesame seeds <br> Lime zest <br> Pine nuts <br> Sun-dried tomatoes
Directions
Traditional Hummus
Step 1
<p>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.</p>
Avocado Hummus
Step 2
<p>Reserve 2 tbsp. chickpeas; set aside.</p>
Step 3
<p>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.</p>
Step 4
<p>Transfer to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Garnish with reserved chickpeas, cilantro and crushed red peppers.</p>
Step 5
<p>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.</p>
Smoky Hummus
Step 6
<p>Reserve 2 tbsp. chickpeas; set aside.</p>
Step 7
<p>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.</p>
Step 8
<p>Transfer hummus to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Sprinkle with parsley and paprika.</p>
Step 9
<p>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.</p> <p>Note: Use any leftover dip in sandwiches, tacos or burritos.</p>
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Hummus Three Ways
Prep Time: 15m
Total time: 15m
Yields: 6 Servings
<p>Surprise everybody with this <em>Hummus Three Ways</em>! Three delicious and flavorful hummus recipes: traditional, smoky, and avocado. You only need the tasty and versatile GOYA® <a title="Chick Peas Can" href="https://www.goya.com/en/products/chick-peas-can/" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a>, GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, and a few other fantastic ingredients that will help you create these dips in an instant.</p>
Ingredients
Traditional Hummus
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
3 tbsp.
3 tbsp.
tahini paste
3 tbsp.
2 tsp.
1 tsp.
¼ tsp.
ground cumin (optional)
1 tbsp.
chopped parsley
Avocado Hummus
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1
ripe avocado, halved, pitted and peeled
¼ cup
¼ cup
GOYA® Extra Virgin Olive Oildivided
3 tbsp.
tahini paste
2 tsp.
2 tbsp.
finely chopped fresh cilantro
¼ tsp.
Garnish (optional):
Fresh mint <br> Pomegranate seeds <br> Chopped roasted red peppers <br> Fresh basil leaves <br> Lemon zest
Smoky Hummus
1 can (15.5 oz.)
GOYA® Chick Peas,drained and rinsed
¼ cup
GOYA® Extra Virgin Olive Oildivided
3 tbsp.
tahini paste
3 tbsp.
1
chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped (1 tbsp. adobo sauce reserved)
1 tbsp.
½ tsp.
2 tbsp.
fresh parsley leaves
¼ tsp.
Garnish (optional):
Chopped tomatoes <br> Fresh cilantro <br> Toasted sesame seeds <br> Lime zest <br> Pine nuts <br> Sun-dried tomatoes
Directions
Traditional Hummus
Step 1
<p>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.</p>
Avocado Hummus
Step 2
<p>Reserve 2 tbsp. chickpeas; set aside.</p>
Step 3
<p>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.</p>
Step 4
<p>Transfer to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Garnish with reserved chickpeas, cilantro and crushed red peppers.</p>
Step 5
<p>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.</p>
Smoky Hummus
Step 6
<p>Reserve 2 tbsp. chickpeas; set aside.</p>
Step 7
<p>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.</p>
Step 8
<p>Transfer hummus to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Sprinkle with parsley and paprika.</p>
Step 9
<p>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.</p> <p>Note: Use any leftover dip in sandwiches, tacos or burritos.</p>
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