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For our variations, the strategy stays the identical, however the elements change a bit. Or be at liberty to make up your personal recipe! Youngsters Advisory Board member Hannah Stein provides capers and cayenne to her “very tasty” model.

Lemony Scallion Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1⁄2 teaspoon kosher salt
1⁄2 teaspoon floor cumin
1⁄2 cup tahini (sesame paste)
1⁄four cup olive oil
three scallions, greens and whites, chopped
Grated zest of 1 lemon
1⁄four cup recent lemon juice
2 tablespoons heat water

Pesto Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1 cup packed recent basil leaves
1⁄2 cup toasted almonds 
1⁄2 teaspoon kosher salt
1⁄four cup olive oil
1⁄four cup heat water
2 teaspoons recent lemon juice

Guacamole Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1 ripe avocado, peeled and pitted
1⁄2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons recent lime juice
2 tablespoons heat water
1⁄four cup chopped recent cilantro leaves
Pinch chili powder