Italian Hummus Recipes

Steps:

• Process all ingredients except shaved Parmesan in food processor until smooth.
• Spoon into serving bowl.
• Top with shaved Parmesan.

Steps:

• Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

Steps:

• Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
• Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

Steps:

• Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.
• Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.
• Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.
• Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.
• About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.
• Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.
• Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.
• Arrange sliced olives around the edge of the plate.
• All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.
• Good served with pita chips or as a sandwich spread.