Herbed Hummus Recipes

Steps:

• In food processor, combine all ingredients; process until smooth. Serve with fresh veggies, crackers or whatever you like.

Steps:

• Boil the garbanzo beans until the skins come off. Remove the skins, drain.
• 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.
• Garnish with pine nuts and more oil!
• Eat with fresh vegetables or pita chips.
• Enjoy!

Steps:

• Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
• Serve with dippers.

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

Steps:

• Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
• Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
• Mound dip in a serving bowl and drizzle with remaining tablespoon oil.