May 16, 2019

Hummus Spread Recipes

ALFALFA HONEY & LEMON HUMMUS

INGREDIENTS

2 cups - Garbanzo beans
6 T - lemon juice
1/4 cup - canola olive oil blend
2 T - sesame tahini
1 oz. - garlic clove, minced
2 T - kosher salt
1 T - local honey

DIRECTIONS

In food processor pulse beans, juice, tahini and olive oil until smooth paste. Peel and cut jicama into sticks.

To Serve:

Place 1 cup of hummus into appropriate vessel, garnish top with extra virgin olive oil, local honey and smoked paprika. Serves with jicama, celery & carrot sticks.

Recipe courtesy of Daven Wardynski, Regional Executive Chef, Omni Amelia Island Plantation Resort

SWEET AND SPICY SPREAD

YIELD: Makes 3 cups

INGREDIENTS

1/3 cup - olive oil
2 T - honey, such as wildflower, orange blossom or clover
1 - large lemon, juiced, with zest from lemon
3/4 cup - tahini
1/4 cup - white vinegar
1 - red beet, roasted and peeled, quartered (should equal 1/2 lb. after roasting and peeling)
16 oz. can - chickpeas (garbanzo beans), drained
1 clove - garlic, peeled
1 - jalapeno pepper, seeded, quartered
1/4 tsp. - sea salt
1/4 tsp. - ground black pepper
1 part - feta or queso fresco, crumbled

DIRECTIONS

Place ingredients for spread into a blender in the order listed; secure lid.

Select the lowest speed and slowly increase to high, blending for 45 seconds to 1 minute until desired consistency is reached.

Serve sprinkled with crumbled topping.

Recipe courtesy of Chef Bev Shaffer - Manager, Recipe Development at Vitamix