Best Sunbutter Hummus Recipes

Sunny SunButter Hummus image

Provided by Flora & Vino

Categories Dip

Time 10m

Number Of Ingredients 7

1-15 oz. can garbanzo beans, drained and rinsed
1/3 cup SunButter
1/4 cup lemon juice
1/2 tsp Himalayan sea salt
1/4 tsp garlic powder (2 garlic cloves)
1 TBSP avocado oil (optional)
1 tsp minced fresh parsley, optional, for topping

Steps:

In blender or food processor, blend the garbanzo beans, SunButter, lemon juice, salt, garlic, and optional avocado oil until smooth.
Transfer to serving bowl. Top with optional fresh parsley.
Serve with vegetables cut to size for easy dipping.
Store leftovers in an airtight container in the refrigerator for up to one week.

Hummus image

Provided by Jennifer Segal

Categories Appetizers

Time 20m

Yield About 3 cups

Number Of Ingredients 10

2 (15½ oz.) cans chickpeas
¼ cup freshly squeezed lemon juice, from 2 lemons
¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
2 cloves garlic, roughly chopped
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly chopped parsley, for serving (optional)
Paprika, for serving (optional)

Steps:

Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg