1. "american" Hummus (No Tahini) Ingredients: lemon juice, raw oil, olive, salad or cooking spices, garlic powder spices, cumin seed spices, pepper, red or cayenne parsley, fresh salt, table spices, pepper, black beans, snap, green, raw Directions: Add all ingredients except garbanzo beans to food processor. Cover & pulse until blended. Add beans, process until smooth. Tips: For creamier hummus, add a little more olive oil. For "tangier" hummus, add a little more lemon juice. If your food processor won't make it as smooth as you'd like, transfer the hummus to a bowl and gently mix/mash with the back of a spoon. Enjoy! Source Archive
2. Quick Hummus Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic lemon juice, raw seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) salt, table spices, garlic powder oil, olive, salad or cooking Directions: In a saucepan stir garbanzo flour into the cold water until smooth. Heat mixture until bubbly, stirring constantly. Remove from heat. Add lemon juice, tahini, garlic and salt if used. Mix well; cool. If mixture appears to be too thick, add more water before serving. Pour oil over hummus, or stir into the mixture. Source Archive
3. Peanut Butter Hummus Ingredients: beans, snap, green, raw peanut butter, smooth style, without salt rice vinegar, soy sauce made from soy (tamari) sugars, granulated spices, pepper, red or cayenne water, bottled, generic Directions: In a food processor mix together all the ingredients and process until smooth. Serve with vegetables or pita chips. Source Archive
4. Spicy Roasted Red Bell Pepper Hummous Ingredients: beans, snap, green, raw water, bottled, generic lemon juice, raw seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) spices, pepper, red or cayenne onions, raw spices, garlic powder parsley, fresh spices, paprika spices, cumin seed spices, pepper, black spices, pepper, red or cayenne salt, table Directions: Boil the garbanzo beans till very well done. This could take up to 2 hours. Drain the water, saving 2 cups for later. Place the beans in a food processor. Blend to a smooth consistency, adding the lemon juice and tahini a little at a time. Add the roasted red peppers, onions, garlic and spices (don't forget the salt). Check the thickness of the hummous. If it's too thick for it to properly blend, then add a little garbanzo water at a time, until it's reached the thickness you prefer. Transfer the hummus to a bowl. Mix in the chopped parsley in with a wire whisk. Taste and adjust seasoning. Source Archive
5. Roasted Garlic Hummus Ingredients: beans, snap, green, raw spices, garlic powder lemon juice, raw oil, olive, salad or cooking spices, oregano, dried Directions: In a food processor, process beans, garlic, olive oil, lemon juice, and oregano until desired consistency. If too thick add 1/2 teaspoon more olive oil until desired consistency. To serve: Heat in microwave or on top of stove. Can be stored in refrigerator for up to 2 days. Source Archive
6. Hummus with a Hint of Lemon & Garlic Ingredients: beans, snap, green, raw lemon juice, raw seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) spices, cumin seed spices, chili powder spices, onion powder spices, garlic powder salt, table oil, olive, salad or cooking Directions: Drain the garbanzo beans, saving the liquid from the can. Remove and discard the clear skins from the garbanzo beans. To peel off the skins, just squeeze towards one end of the chickpea between two fingers. The skin should pop right off. Add the garbanzo beans and lemon juice into the bowl of a food processor or blender and process until smooth. If the mixture is dry, add some of the reserved liquid from the can of garbanzo beans. When the garbanzo beans are completely mashed, add the tahini, cumin, chili powder, onion powder, garlic powder, salt and olive oil. Mix again until completely combined. Check the consistency of the hummus. If youd like it to be smoother or have a bit more liquid slowly mix in more of the reserved chickpea liquid until the hummus reaches the desired consistency. Source Archive
7. Black Bean Hummus Ingredients: beans, snap, green, raw lemon juice, raw seeds, sesame seeds, whole, dried oil, olive, salad or cooking spices, garlic powder spices, cumin seed salt, table Directions: Combine the 7 ingredients in blender on high. Turn off and scrape sides with spatula. Blend until smooth. Chill then serve with pita bread. Source Archive
8. Black Bean Hummus Ingredients: beans, snap, green, raw seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) lemon juice, raw oil, canola spices, garlic powder salt, table spices, pepper, black Directions: Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate. Source Archive
9. Peanut Butter Hummus Ingredients: chickpeas (garbanzo beans, bengal gram), mature seeds, raw water, bottled, generic peanut butter, smooth style, without salt lemon juice, raw spices, cumin seed salt, table spices, pepper, red or cayenne Directions: Place all ingredients in a food processor or blender. Whirl until smooth. Serve with veggies and crackers. Tip: If a thinner hummus is preferred, add additional water or lemon juice to taste. Source Archive
10. Chocolate Hummus Ingredients: oil, olive, salad or cooking cocoa, dry powder, unsweetened peas, green, frozen, unprepared sugars, granulated vanilla extract salt, table water, bottled, generic Directions: Make a paste with the olive oil and cocoa. To a food processor, add chick peas (drained), sugar, chocolate paste, vanilla and salt. Blend until smooth, adding 1 to 3 tablespoons of water, as necessary. Serve on toast or with cinnamon sugar pita chips! Source Archive
11. How to Make Dried Chickpeas in a Crock-Pot Ingredients: beans, snap, green, raw water, bottled, generic salt, table Directions: Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas. Put drained chickpeas into your crock pot. Add water and salt. Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft. When done, carefully pour into a colander, being careful to use oven mitts to handle the crock it will be hot. Drain and rinse well. Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well. To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they dont touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage. Source Archive
12. Corn and Cashew Hummus Ingredients: corn, sweet, white, raw nuts, cashew nuts, raw lemon juice, raw salt, table spices, onion powder spices, garlic powder Directions: Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute. Source Archive