Hummus 3 Ways Recipe

Name: Hummus 3 Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Garlic (Left Whole, To Roast) Plus 1 Clove Roughly Chopped; 2 whole Hatch Chiles; 2 Tablespoons Extra Virgin Olive Oil, Plus Extra To Drizzle On The Whole Head Of Garlic; 1/2 cups Mixed Greek Olives, Pitted, Plus Extra Chopped To Top Olive Hummus; 3 sprigs Thyme; 2 cans (15 Oz. Size) Chickpeas; 1/2 cups Tahini; 1/4 cups Warm Water; 1- 1/2 whole Lemons, Juiced; 1/2 teaspoons Ground Cumin; 1 teaspoon Salt; Handful Of Cilantro, Chopped; 1 pinch Paprika; Pita Bread, To Serve

Servings: persons

1 head Garlic (Left Whole, To Roast) Plus 1 Clove Roughly Chopped
2 whole Hatch Chiles
2 Tablespoons Extra Virgin Olive Oil, Plus Extra To Drizzle On The Whole Head Of Garlic
1/2 cups Mixed Greek Olives, Pitted, Plus Extra Chopped To Top Olive Hummus
3 sprigs Thyme
2 cans (15 Oz. Size) Chickpeas
1/2 cups Tahini
1/4 cups Warm Water
1- 1/2 whole Lemons, Juiced
1/2 teaspoons Ground Cumin
1 teaspoon Salt
Handful Of Cilantro, Chopped
1 pinch Paprika
Pita Bread, To Serve

1
Heat the oven to 400 degrees.
2
Line a small baking pan with foil.
3
Cut off the top of the head of garlic so that each clove shows a little.
4
Place the garlic and the hatch chiles on the pan and drizzle with olive oil (dont be shy on the garlic!).
5
Take another small piece of foil and place the olives in the center with the sprigs of thyme.
6
Wrap the olives in a tight package and place on the baking pan.
7
Roast for 20 minutes and then turn on the broiler for the last 5-10 minutes or until the chiles and garlic look nice and toasted.
8
Turn the chiles at least once.
9
Remove and cool.
10
Meanwhile, combine the chickpeas, tahini, remaining chopped clove of garlic, the warm water, lemon juice, 2 tablespoons of olive oil, cumin, and the salt in a food processor.
11
Pulse until creamy.
12
Take out 2/3 of the hummus.
13
When the chiles are ready, slice them down the middle.
14
Remove the seeds and peel off the charred skin.
15
Blend them with the first 1/3 of hummus along with the cilantro.
16
Clean the bowl and put in another 1/3 of the hummus.
17
Discard the thyme sprigs from the olive mixture and put the olives in to blend.
18
Clean the bowl again and put in the last 1/3 of hummus.
19
Squeeze each clove of garlic out into the food processor and blend.
20
Top the chili hummus with extra cilantro, the olive hummus with chopped olives, and the roasted garlic hummus with paprika.
21
And for the final touch, heat up some pita bread for dipping.
22
I took the skins off the chickpeas, but Im not sure how worth it this step is.
23
Its pretty time consuming, and Im not sure you would be able to tell once theyre blended in the food processor.
24
But if you feel the need to do this, heres a little trick: spread out the chickpeas on paper towels and place another paper towel on top.
25
Gently rub the the chickpeas around and the skins will start to loosen/fall off.
26
It wont get them all, so youll still have some squeezing to do.
27
Let me know if you have any suggestions!

776

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head Garlic (Left Whole, To Roast) Plus 1 Clove Roughly Chopped, 2 whole Hatch Chiles, 2 Tablespoons Extra Virgin Olive Oil, Plus Extra To Drizzle On The Whole Head Of Garlic, 1/2 cups Mixed Greek Olives, Pitted, Plus Extra Chopped To Top Olive Hummus, and more.

Yes, Hummus 3 Ways falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hummus 3 Ways

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