While I am certain that the plural of hummus is not hummi, it is for this post! This post contains two hummus recipes! So, I guess you could say it’s a two-for-one! I’m a big fan of hummus and have been eating a lot of it lately, so I figured why not make my own? I found two great recipes in the trusty Forks Over Knives magazine. One is chickpea based, the other is not! I never would have thought to make hummus from anything other than chickpeas, but here we are!
We can start with the Lemon-Parsley Hummus. Both these hummi are super-simple to make. You’ll need a food processor for both. Starting with the chickpeas, you’ll want to use fully cooked ones or canned ones. Add these to the food processor. Next, chop up some parsley. Add the parsley, some lemon juice, and garlic powder to the food processor with the chickpeas. I added a little water to thin it out a bit and make it smoother. Blend all that good stuff together until you have a paste-like consistency. Serve with Naan or celery sticks!
The Black Bean Hummus was a little trickier. It didn’t end up as smooth as the Lemon-Parsley one. It was still good though! Easy to make as well, you’ll need black beans, garlic, lemon juice, cilantro, and onion. Once again, we will use the food processor, adding the beans, the chopped onion and garlic, and the lemon juice. Blend until as smooth as you can get it, adding water as needed. Garnish with cilantro. Serve with Naan or pita chips or even tortilla chips!
