It’s no secret: chicks love hummus.  I might as well IV hummus to my body.  Holy Hummus  is hands down the undisputed king of hummus recipes on this blog.  However, these two are less labor intensive and still delicious.  This is key when your hummus intake is as high as mine.

White Bean “Everything” Hummus

This is basically a white bean hummus plus the seasonings you use for an “everything” bagel.

I had just made some homemade whole wheat everything bagels and still had the seasons ready to go so this recipe was a slam dunk.  Also, anything with roasted garlic in it = win.

From HowSweetEats

You’ll need:

2 cans cannellini beans (drained and rinsed)

6 tablespoons olive oil plus more for drizzling

2 tablespoons toasted sesame oil

1 whole head garlic

0.25 teaspoons salt

1 tablespoon dried minced onion

1 tablespoon toasted sesame seeds

0.5 tablespoon poppy seeds

0.5 tablespoons dried minced garlic

0.5 teaspoon flaked sea salt

0.25 teaspoon black pepper

Preheat oven to 375.  Chop the top portion of the garlic head to reveal cloves.  Remove excess paper from garlic head.  Pour a teaspoon of olive oil on top of the garlic cloves and let soak for 10 minutes.  Place in a baking dish and cover with foil.  Roast for 45 minutes.  Once cooled, squeeze out caramelized cloves.  This is legit in this hummus but is also good in 29385028590328 other dishes.

Add garlic and beans to food processor and pulse until a puree forms, roughly 3 minutes.  With the processor on low, drizzle in olive oil and sesame oil. Continue blending for a few minutes, scraping down sides if needed, until the mixture looks hummus-consistency enough for you.  Add salt but don’t forget the everything seasonings are aggressive so don’t over-salt.

In a small bowl combine: dried onion, sesame seeds, poppy seeds, dried garlic, sea salt and black pepper.  Place hummus in separate bowl, drizzle with olive oil and generously top with seasoning mixture.

Spicy Sweet Potato Hummus

The key to this recipe is letting it sit for a while before eating.  It’s extra healthy due to the sweet potato pile in it but if you eat it right away that’s all you taste.  A few hours later it’s balanced and addicting.

Inspired by Cookie and Kate

You’ll need:

2 medium sweet potatoes

3 tablespoons olive oil

1 can chickpeas (rinsed and drained)

3 tablespoons tahini

3 cloves garlic, peeled

Juice of one lemon

Zest of half a lemon

Sea Salt

1.5 teaspoons cayenne pepper

0.5 teaspoons smoked paprika

0.25 teaspoons cumin (world won’t end if you leave out)
Bake sweet potatoes on the middle rack of a 400 degree oven for one hour.

While potatoes cool, combine all other ingredients in a food processor.  Remove the skin from the cooled sweet potatoes and add to the food processor.  Blend.  Garnish with olive oil, cayenne pepper and sesame seeds.