For the basic Hummus recipe, see my previous post here.

Now that you have the basics, try out some new options that will keep your meals exciting and flavorful.

The traditional taste of hummus comes from tahini. Tahini is ground sesame seed paste and looks like very smooth peanut butter. When another nut meat is used in place of tahini, the flavor changes dramatically. I have tried a few variations using Native American food crops in place of tahini with pretty good success.

In exchange for the 1-2 Tbs tahini, try these variations:

Option A:

2 Tbs shelled roasted sunflower seed.  This will take a lot longer in the food processor to grind the sunflower seed.

Option B:

¼ cup fresh roasted shelled pine nuts. Both of these variations produce a very good and interesting flavored hummus.

Recipe from: Mike

photo credit: avlxyz

White tepary beans make a great substitute for garbanzo beans! Inspired by my wife and my Mom’s Recipe.  Hummus is great as a side dish for dipping, or with a few add-ons, a full meal!

Ingredients:

• 2 cups of cooked white tepary beans
• Reserved bean liquid from cooking
• 1-2 cloves of garlic (or more!)
• 3-4 Tbs lemon Juice
• 2-3 Tbs olive oil
• 1-2 Tbs Tahini
• 1 tsp Salt

Directions:

Place cooked tepary beans and garlic cloves in a food processor.  Turn on food processor and add enough reserved liquid to turn the beans into a cake frosting like texture. Taste and adjust to your preferences.

Add lemon juice, taste and adjust to your preferences.

Add olive oil, taste and adjust to your preferences.

Add Tahini, taste and adjust to your preferences.

Add salt, taste and adjust to your preferences.

The beans can be cooked to an aldente firmness to simulate the texture of garbanzo beans, but I used well cooked beans and the texture was as smooth as butter. Very tasty!

Recipe from: Mike

photo credit: lowjumpingfrog