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Hummus Trifecta

Posted on Feb 11, 2013

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Did you know that hummus is a chameleon?  Sure, it’s delectable as a savory snack, but did you know it has a sweet side too?

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Yep, that’s right, I said sweet hummus.  As in strawberry…

And chocolate.  Perfect for a snack, breakfast, even dessert.

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And if you think outside of the box, you can transform it into a healthy version of the ever popular spinach artichoke dip too.

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Here’s another twist for you – you don’t have to use garbanzo beans to make an ethereally smooth hummus.  Like I said, a chameleon.  I love to use cannellini beans because they morph into the silkiest, smoothest hummus you’ve ever had – and you don’t need to peel off those darn skins like with garbanzo beans.

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There’s no right or wrong way to make hummus.  Simply play around until you’ve found your favorite flavor and level of sweetness. For example:  with the chocolate version, I used Justin’s chocolate hazelnut butter, along with a bit of brown sugar, and a little vanilla.  The strawberry flavor was a mixture of freeze-dried strawberries, frozen strawberries and some agave syrup.  And for spinach artichoke hummus, simply add a few handfuls of fresh spinach and some marinated artichoke hearts, cumin and a dash of cayenne pepper for a little kick.

Whole wheat graham crackers, cinnamon sugar pita bread or fresh fruit would be great for dunking in the chocolate and strawberry hummus.  Or try spreading them on a bagel or toast for a quick and healthy breakfast.

I’d love to hear your creative ideas for sweet hummus!  If you send me a link for your hummus recipe, I’ll add it below so others can enjoy it too!

 

Hummus Trifecta
    Strawberry Hummus
  • 1 14 1/2 ounce carton of cannellini beans
  • 1/4 cup freeze dried strawberries
  • 1 cup fresh strawberries, or frozen, slightly thawed in the microwave
  • 2-3 tablespoons agave syrup, to taste
  • Chocolate Hummus
  • 1/2 carton cannellini beans (14 1/2 ounce size)
  • 1/4 cup Justin's hazelnut chocolate butter
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon vanilla extract
  • Spinach Artichoke Hummus
  • 1/2 carton cannelini beans (14 1/2 ounce size)
  • 1 7 1/2 ounce jar marinated artichoke hearts, liquid reserved
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • salt to taste
    Strawberry Hummus
  1. Add all ingredients to a food processor, and pulse until creamy.
  2. Serving suggestions: fruit or whole wheat graham crackers are great for dipping, or spread hummus on a bagel, toast or banana bread.
  3. Chocolate Hummus
  4. Add all ingredients to a food processor and pulse until creamy.
  5. Serving suggestions: fruit, whole wheat cinnamon graham crackers, or toasted cinnamon pita triangles are great for dipping. Or try spreading it on a bagel, toast, or banana bread. For another knockout flavor combo, top the hummus with a drizzle of good quality extra virgin olive oil and a sprinkle of sea salt. Lucini is a good brand of olive oil that's not outrageously expensive.
  6. Spinach Artichoke Hummus
  7. Add all ingredients except reserved marinade to a food processor.
  8. Add 1 tablespoon of marinade, then pulse until the mixture is creamy.
  9. If hummus is too thick, add more marinade a tablespoon at a time, then pulse, until it is the consistency you desire.
  10. Adjust seasoning to taste, and pulse again to blend.
  11. Serve with pita bread, whole grain crackers, tortilla chips or vegetables.
  12. All of the hummus varieties will keep, tightly covered, for 3 days in the refrigerator. You may need to stir the hummus briefly prior to serving if any separation occurs.
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