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Hummus Three Ways- Recipes for Lemon Dill, Cilantro Lime and Original.

August 31, 2019

If you’re making hummus, you might as well make a big batch with several flavors. It’s not that much more effort. This recipe makes a total of about 9 cups of hummus. It will keep 4-5 days in the fridge. You  can freeze any you won’t use within that time.

 

To make this, you really need a food processor. It’s too thick for a blender. If you don’t have a food processor, you probably have co-workers, friends, family and/or neighbors that would love some homemade hummus in trade for borrowing theirs. 

 

 

Ingredients:

 

3 cups dried beans or 9 cups canned

3/4 cup raw tahini

3/4 cup extra virgin olive oil

1 1/2 teaspoons sea salt

3/4 cup plus 3 tablespoons lemon juice

6 cloves garlic

1 1/4 cup plus 1 tablespoon water

1 3/4 teaspoons lemon zest

1 ounce fresh dill

1 3/4 teaspoons lime zest

1/4 cup plus 1 tablespoon lime juice

1 bunch cilantro 

 

 

If you’re cooking your beans from scratch, soak them overnight first. If using an instant pot, set on high pressure for 15 minutes and allow the steam to release naturally. To cook on the stovetop, place beans in a large soup pot and cover with a few inches of water. Bring to a boil. Then reduce heat and cover, but keep the lid ajar to allow steam to escape. Simmer 1 1/2- 2 hours or until tender. 

 

Once your beans are cooked, begin by making the plain hummus. Combine 3 cups beans, 1/4 cup tahini, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 cup plus 1 tablespoon lemon juice, 2 garlic cloves, and 1/4 cup plus 3 tablespoons water in your food processor with an s blade. Mix/puree until smooth then transfer to containers. 

 

Next make the lemon dill hummus. Combine 3 cups beans, 1/4 cup tahini, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 cup plus 1 tablespoon lemon juice, 2 garlic cloves, 1/4 cup plus 3 tablespoons water, lemon zest and dill in your food processor. Mix/puree until smooth then transfer to containers. 

 

Then make the cilantro lime hummus. Combine 3 cups beans, 1/4 cup tahini, 1/4 cup olive oil, 1/2 teaspoon salt, lime juice, 2 garlic cloves, 1/4 cup plus 3 tablespoons water, lime zest and cilantro in your food processor. Mix/puree until smooth then transfer to containers. 

 

Hummus makes a great dip or spread. It’s a great way to eat more veggies! Enjoy! 

 

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

 

 

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