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
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
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.
Photo by Paige Twombly
2. Adjust consistency by adding water 1 tablespoon at a time, if needed.
Photo by Paige Twombly
3. Sprinkle goat cheese, chopped onion and cilantro on top. Serve.
Photo by Paige Twombly
ITALY
Sun-Dried Tomato & Basil Hummus
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
Photo by Paige Twombly
Directions:
1. Add chickpeas, sun dried tomatoes, olive oil, lemon juice, tahini, garlic and salt to a food processor.
Photo by Paige Twombly
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.
Photo by Paige Twombly
3. Add basil and pulse a few more times.
Photo by Paige Twombly
4. Serve.
Photo by Paige Twombly
GREECE
Smoked Beet Hummus with Feta
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
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.
Photo by Paige Twombly
Photo by Paige Twombly
2. Add the roasted beets, chickpeas, lemon juice, tahini, garlic, paprika, cayenne and salt to the food processor.
Photo by Paige Twombly
3. Blend the ingredients for a two minutes until smooth.
4. Garnish with pistachios and feta. Serve.
Photo by Paige Twombly
JAPAN
Edamame Hummus with Miso and Sesame
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
Photo by Paige Twombly
Directions:
1. Microwave edamame beans in a cup of water for 3-4 minutes (on high).
Photo by Paige Twombly
2. Add strained beans, miso, garlic, cilantro, cayenne pepper, lemon juice and sesame oil to a blender and pulse for about a minute.
Photo by Paige Twombly
3. Add water to bring dip to desired consistency and pulse.
Photo by Paige Twombly
4. Season after tasting, since miso is salty. Serve.
Photo by Paige Twombly
LEBANON
Lemon-Rosemary White Bean Hummus
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
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.
Photo by Paige Twombly
2. With motor running, slowly pour oil through feed tube. Process until mixture is smooth.
Photo by Paige Twombly
3. Stir in rosemary-garlic mixture. Serve.
Photo by Paige Twombly
ETHIOPIA
Spiced Lentil (Misir Wot) Hummus
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
Photo by Paige Twombly
Directions:
1. Place lentils, garlic, berbere spice mix and tahini in a food processor and pulse 5-6 times.
Photo by Paige Twombly
2. With the motor running, add oil, lemon juice and salt.
Photo by Paige Twombly
3. Blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
Photo by Paige Twombly
4. Serve.
Photo by Paige Twombly
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