Happy International Hummus Day!

Hummus can be a versatile tool in your kitchen. It’s a vegan and gluten free source of fiber, protein, and other phytonutrients. It is traditionally made with mashed chickpeas (garbanzo beans), tahini (sesame seeds ground into a paste), lemon, garlic, olive oil, and salt. Enjoy hummus with raw veggies and toasted pita bread or use it as a sandwich spread. Always have some on hand to top a grain bowl for lunch or dinner. And hummus is easy to riff off; use what you have on hand to create delicious flavor combinations or try some of our recipes below!

Not into making your own? We got you! Our Deli makes several flavors fresh each week. Find plain, Kalamata olive, and roasted red pepper hummus in the case across from Mermaid Sushi. You can find the rest of our hummus offerings on Aisle 13.

• 1 (15-ounce) can chickpeas
• 1/4 cup fresh lemon juice (1 large lemon)
• 1/4 cup well-stirred tahini
• 1 to 2 garlic cloves, minced
• 1/4 to 1/2 cup extra-virgin olive oil
• Pinch of cayenne to taste (to kick it up, optional)
• Salt to taste
• 2 to 3 tablespoons water (if needed for thinning consistency)

Use a food processor: Process garlic. Add drained and rinsed chickpeas, tahini, lemon juice, 1/4 cup olive oil, 1/2 teaspoon of salt and optional cayenne. Process until smooth, adding water as needed. Can be made with just olive oil (add additional 1/4 cup, and no water, for a richer flavor). Taste and adjust salt.

If serving at a party, place in an attractive bowl and drizzle with olive oil, sprinkle of paprika and shopped parsley. Pairs well with pita chips, cut veggies and goes great in wraps and sandwiches!

Store homemade hummus in an airtight container and refrigerate up to one week.

• 1 medium or 2 small red beets
• 2 garlic cloves
• 1½ cups cooked chickpeas, drained and rinse
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 to 3 tablespoons ice water
• ½ teaspoon each of cumin and coriander
• ½ teaspoon salt
• freshly ground black pepper to taste
• Serve with: 1 small baguette, sliced and toasted, radishes or other veggies, sesame seeds, finely chopped parsley, pine nuts

Preheat the oven to 425°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.

When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin, coriander, salt and pepper. Taste and adjust seasonings if necessary. Chill until ready to use.

Garnish with sesame seeds, pine nuts and parsley and serve with toasted baguette slices and/or crispy raw veggies.

• 1 head of garlic plus olive oil
• 19 oz can of white beans, drained and rinsed
• 2 tablespoons fresh lemon juice 
• ½ teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 3 tablespoons olive oil
• 2 tablespoons tahini
• ½ teaspoon fresh rosemary, minced; to garnish

Roast garlic.  Preheat oven to 400°F. Cut the top ¼ inch off of a head of garlic, then wrap in aluminum foil; drizzle olive oil into head before sealing. Roast for 45 minutes, then remove from oven and cool until it’s safe to handle.

In the meantime, assemble remaining ingredients in the food processor.

Squeeze the roasted cloves out of the garlic skin into the food processor. Process for 30 seconds – 1 minute, scrape sides of processor and repeat until smooth and creamy.

• 1 15 oz. can of chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup Italian parsley 
• 1 cup (packed) raw leafy greens of choice (arugula, kale, spinach, etc. ), tough stems removed
• 1/4 cup chopped chives or green onion
• 1/4 cup fresh-squeezed lemon juice
• 1 or 2 cloves of fresh garlic, peeled
• 1/4 cup olive oil, plus more for serving
• 1/4 teaspoon cumin
• 1/2 teaspoon of sea salt, or more to taste
• black pepper to taste
• 1-3 tablespoons water if needed to thin consistency

Combine in a food processor and run until smooth, scraping down the sides as needed. 

• 1 lemon
• 2 cups cooked chickpeas
• 2 cloves garlic, peeled
• ¼ cup tahini
• ¼ cup water
• 1 Tbsp extra virgin olive oil
• ½ tsp ground turmeric
• ¼ tsp yellow curry powder
• ¼ tsp salt, or more to taste

Preheat the oven to 475°F. Cut the lemon in half and place cut-side up on a parchment-lined baking tray. Roast for 10 minutes, then allow to cool. Juice the roasted lemon. 

Add the roasted lemon juice, along with all the remaining ingredients to a food processor and blend until smooth. Taste test and adjust the seasoning to your liking.