wonglana:

Recipe
iwanttofitinmypants:

Wild-garlic-hummus
happyvibes-healthylives:

Garlic Hummus
fabulous-delicious:

Hummus, parsley and carrots in small terra cotta pots.
Easter perfect. 
nyankorecipes:

Avocado Hummus Dip with Crispy Sea Salt Pita Chips/Bread
IngredientsPita Chips1/2 cup extra-virgin olive oil2 whole wheat or regular (or both) pita breads, cut in halfFlaky sea salt (I used Maldon Salt)Hummus1 large ripe avocado, coarsely chopped1/2 packed cup arugula1 15 oz can cannellini beans, drained and rinsed1/3 packed cup cilantro1/3 packed cup fresh flat-leaf parsleyJuice of one lemonJuice of half a lime1 garlic clove, smashed1/4 teaspoon chili powder1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons extra-virgin olive oilA few dashes of hot sauce or cayenne pepper, optional
DirectionsTo make the pita chips, position an oven rack in the center of the oven and preheat the oven to 350 degrees. Using a pastry brush, brush both sides of the pita halves with the olive oil. Sprinkle with the salt and pepper. Cut each half into 8 wedges and place them on a baking sheet in a single layer. Bake for about 15 - 18 minutes or until they are crisp and browned.To make the hummus, place the avocado, arugula, beans, cilantro, lemon juice, lime juice, garlic, chili powder, salt and pepper into the bowl of a food processor. Pulse the processor until the mixture is coarsely chopped. With the food processor on, slowly stream the olive oil into the processor and process until the mixture is creamy. Taste for seasonings, add the hot sauce or cayenne pepper and more salt and pepper if needed. Pulse the machine a few times to incorporate any additional seasonings.Add the mixture to a serving bowl. Serve the pita chips on the side. Enjoy!
2am-temptations:

Jalapeno Lime Hummus
angelaisraw:

Raw Beet Hummus
4 medium red beets, peeled and cubed1 cup tahini paste1 tbsp olive oil2 cloves garlic2 tsp cumin2 tsp coriander1 tsp Himalayan pink salt (or sea salt of your choice)juice of 1 lemonjuice of 1 orangepinch cayenne
Makes 2-3 cups
Transfer beets into a food processor or high-speed blender.  Add remaining ingredients and puree until creamy.  Adjust spices to your preference, adding more salt, cumin or coriander if desired.  Transfer to a bowl and drizzle with olive oil before serving.  Can be stored in an airtight container in your refrigerator for 4-5 days.
Angela says: The original recipe calls for roasted beets, but I simply used raw beets instead. This is such a delicious bean-free hummus that is super easy and quick to make. The recipe makes a beautifully sized portion that can feed many and keeps very well!
Recipe by Claire Ragozzino of Vidya.