Perfect Hummus Three Ways

Why have one hummus when you can have three. This hummus dip includes a roasted garlic hummus, harissa carrot hummus made with white beans, and a cilantro-jalapeno hummus made with cannellini beans.

Roasted Garlic Hummus:
1 bulb of garlic
1 can of garbanzo beans (about 15.5 oz/440g), drained, liquid reserved
2 TBS lemon juice
2 to 3 TBS water or liquid reserved from chickpeas
1 1/2 TBS tahini
1 1/2 TBS olive oil, plus more for drizzling on garlic
1/4 tsp salt

Carrot Harissa Hummus:
1 large carrot
1/2 bulb of garlic
1 1/2 TBS olive oil, plus more for drizzling on carrots and garlic
1/2 tsp salt, plus a small pinch for roasting carrots
1 can of white beans (about 15 oz/425g), drained, liquid reserved
2 TBS lemon juice
2 to 3 TBS water or liquid reserved from white beans
1 1/2 TBS tahini
1/2 to 1 TBS harissa
1/2 tsp salt

Cilantro Jalapeño Hummus:
1 can of cannellini beans (about 15 oz/425g), drained, liquid reserved
1/3 cup packed cilantro (leaves and tender stems)
1 jalapeno pepper, seeded
1/2 bulb of garlic
2 TBS lemon juice
2 to 3 TBS water or liquid reserved from cannellini beans
1 1/2 TBS olive oil
1/4 tsp salt

Optional Toppings:
olive oil
pine nuts
chopped cilantro
paprika
freshly ground black pepper

View the full recipe at Healthy Nibbles & Bits →