If you haven’t already been informed, 30,000 cases of Sabra classic hummus have been recalled nationwide due to possible traces of Listeria bacteria. No need to sob, we have 6 simple homemade alternatives from around the globe to keep you snacking away without losing a beat.

MEXICO

Black Bean Hummus with Goat Cheese

Easy

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time:
 5 minutes

Servings: 6

Ingredients:
15.5 ounces cooked black beans, drained and rinsed
1 tablespoon lime juice
1 medium garlic clove
1 tablespoon tahini
2 tablespoons olive oil
½ teaspoon red or white wine vinegar
1 teaspoon red pepper flakes
1 teaspoon ground cumin
Salt to taste
3 tablespoons water
2 tablespoons red onion, chopped
2 tablespoons cilantro
¼ cup goat cheese, crumbled

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Photo by Paige Twombly

Directions:

1. Blend the beans, lime juice, garlic, tahini, olive oil, vinegar, red pepper flakes, cumin and salt in a food processor until almost smooth.

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2. Adjust consistency by adding water 1 tablespoon at a time, if needed.

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3. Sprinkle goat cheese, chopped onion and cilantro on top. Serve.

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ITALY

Sun-Dried Tomato & Basil Hummus

Easy

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Servings: 6

Ingredients:
15.5 ounces cooked chickpeas, drained and rinsed
½ cup sun dried tomatoes, soaked for 15 minutes in hot water
2 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons tahini
2 medium garlic cloves
5-6 basil leaves, roughly chopped
Salt

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Photo by Paige Twombly

Directions:

1. Add chickpeas, sun dried tomatoes, olive oil, lemon juice, tahini, garlic and salt to a food processor.

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2. Pulse for a minute, then scrape down sides and bottom of blender and pulse for another minute. Add water to achieve desired consistency and blend for another minute.

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3. Add basil and pulse a few more times.

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4. Serve.

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GREECE

Smoked Beet Hummus with Feta

Medium

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings: 6

Ingredients:
3 medium beets, precooked and quartered
15.5 ounces cooked chickpeas, drained and rinsed
1 tablespoon lemon juice
2 tablespoons tahini paste
1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup pistachios, shelled
¼ cup feta cheese
Salt

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Photo by Paige Twombly

Directions:

1. Preheat oven to 375°F. Place beets in a small, greased baking dish, and cover with aluminum foil. Bake for 10-12 minutes.

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2. Add the roasted beets, chickpeas, lemon juice, tahini, garlic, paprika, cayenne and salt to the food processor.

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3. Blend the ingredients for a two minutes until smooth.

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4. Garnish with pistachios and feta. Serve.

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JAPAN

Edamame Hummus with Miso and Sesame

Medium

Prep Time: 6 minutes
Cook Time: 4 minutes
Total Time: 10 minutes

Servings: 6

Ingredients:
2 cups edamame beans
2 tablespoons white miso paste/powder
½ cup fresh cilantro
2 medium cloves garlic
¼ teaspoon cayenne pepper
3 tablespoons lemon juice
2 teaspoons sesame oil
Salt
Black pepper

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Photo by Paige Twombly

Directions:

1. Microwave edamame beans in a cup of water for 3-4 minutes (on high).

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2. Add strained beans, miso, garlic, cilantro, cayenne pepper, lemon juice and sesame oil to a blender and pulse for about a minute.

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3. Add water to bring dip to desired consistency and pulse.

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4. Season after tasting, since miso is salty. Serve.

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LEBANON

Lemon-Rosemary White Bean Hummus

Medium

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Servings: 6

Ingredients:
15.5 ounces cooked cannellini beans, drained and rinsed
2 garlic cloves, minced
¼ cup lemon juice
1 teaspoon lemon zest, finely grated
3 tablespoon extra virgin olive oil, divided
2 teaspoons fresh or dry rosemary sprigs
Salt
Freshly ground black pepper

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Photo by Paige Twombly

Directions:

1. Fry the rosemary and chopped garlic in 1 tablespoon olive oil to infuse the flavor and toast the garlic. Pulse beans, lemon juice, lemon zest, salt and pepper in a food processor until beans are roughly chopped.

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Photo by Paige Twombly

2. With motor running, slowly pour oil through feed tube. Process until mixture is smooth.

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3. Stir in rosemary-garlic mixture. Serve.

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ETHIOPIA

Spiced Lentil (Misir Wot) Hummus

Medium

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings: 6

Ingredients:
3 cups lentils, cooked
2 medium garlic cloves, minced
3 tablespoons tahini
5 tablespoons olive oil
¼ cup freshly squeezed lemon juice
2 tablespoons berbere spice
Salt

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Photo by Paige Twombly

Directions:

1. Place lentils, garlic, berbere spice mix and tahini in a food processor and pulse 5-6 times.

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2. With the motor running, add oil, lemon juice and salt.

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3. Blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.

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4. Serve.

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