Barefoot Contessas Hummus Recipes

BUTTERNUT SQUASH HUMMUS

Steps:

• Preheat the oven to 400 degrees.
• Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
• Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

BAREFOOT CONTESSA'S HUMMUS

Steps:

• Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.
• Serve chilled or at room temperature.

SWEET RED PEPPER HUMMUS

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.

HUMMUS

Steps:

• Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

MICHELE'S HUMMUS WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Cut each pita into 8 wedges and arrange over a large baking sheet.
• Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
• Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
• Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
• With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
• Season with more salt and pepper to taste if desired.
• Serve warm or room temperature with pita chips.