Recipe

6 International-Inspired Hummus Recipes

By Shivangi Surana at Boston University

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

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

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.

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

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

ITALY

Sun-Dried Tomato & Basil Hummus

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

Directions:

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

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.

3. Add basil and pulse a few more times.

4. Serve.

GREECE

Smoked Beet Hummus with Feta

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

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.

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

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

4. Garnish with pistachios and feta. Serve.

JAPAN

Edamame Hummus with Miso and Sesame

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

Directions:

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

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

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

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

LEBANON

Lemon-Rosemary White Bean Hummus

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

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.

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

3. Stir in rosemary-garlic mixture. Serve.

ETHIOPIA

Spiced Lentil (Misir Wot) Hummus

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

Directions:

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

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

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

4. Serve.

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For more snacking ideas, check these out:

• 10 Healthy Study Snacks
• These Random Snack Pairings Sound Gross But Actually Taste Amazing
• 4 Healthy Snack Box Deliveries You Have to Try