Mr. Food: Homemade Hummus

February 27, 2011 -- Hummus has gained popularity recently as a healthy, delicious dip for veggies and crackers. But you don't have to buy it at the store.

Spinach Hummus

Ingredients

• 2 (15.5-ounce) cans garbanzo beans (chick peas), drained with 1/3 cup liquid reserved
• 3 garlic cloves, chopped
• 3 tablespoons fresh lemon juice (2 to 3 lemons)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 cup packed fresh spinach

Instructions

1. Combine all ingredients in a food processor. Process until mixture is smooth and creamy, and no lumps remain, scraping down sides of bowl as needed.

2. Serve immediately, or cover and refrigerate until ready to serve.

Makes 2 cups hummus dip.

Black Bean Chipotle Hummus

• 2 (15-ounce) cans black beans, drained with 1/4 cup liquid reserved
• 3 garlic cloves, chopped
• 1/2 chipotle pepper plus 1 tablespoon adobo sauce (from can)
• 3 tablespoons fresh lime juice (3 to 4 limes)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 cup packed fresh cilantro

Instructions

1. Combine all ingredients in a food processor. Process until mixture is smooth and creamy, and no lumps remain, scraping down sides of bowl as needed. Serve immediately, or cover and refrigerate until ready to serve.

Makes 2 cups hummus dip.

Lemon Garlic Hummus

Ingredients

• 2 (15.5-ounce) cans garbanzo beans (chick peas), drained with 1/3 cup liquid reserved
• 3 garlic cloves, chopped
• 1/4 cup fresh lemon juice (2 to 3 lemons)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin

Instructions

1. Combine all ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the bowl as needed.

2. Serve immediately or cover and chill until ready to serve.

Makes 2 cups hummus dip.

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