Sonoma Diet Hummus Recipes

CARROT HUMMUS

Steps:

• In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
• In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
• Cover and process until smooth.
• Transfer to a small serving bowl.
• Stir in 1 tablespoon parsley.
• Sprinkle top with remaining parsley.
• Cover and chill for 1 hour to 3 days.
• If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

SONOMA DIET - HUMMUS

Steps:

• In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.
• Cover and process until smooth.
• Transfer to a medium bowl.
• Stir in the 1 tablespoon parsley.
• If desired, stir in additional lemon juice to taste.
• Garnish with additional parsley.
• Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.
• *Note: To toast seeds, heat a small skillet over medium heat.
• Add seeds.
• Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently.
• Place toasted seeds in a spice grinder and process until finely ground.