• 2 cloves garlic

• 1/4 cup sliced scallions

• 2 tablespoons chopped parsley

• Juice of 2 lemons

• Dash tamari or soy sauce

• Sea salt and freshly ground pepper to taste

• Dash cayenne

• 3/4 cup tahini

• About 2 cups (14-15 ounce can) cooked chickpeas, rinsed and drained

Instructions:

Put the garlic, scallion, and parsley in a small food processor, add the lemon juice and tamari, season with salt, pepper, and cayenne and process until finely chopped. Add the tahini and process until well combined.

Add the beans and process until roughly chopped and combined. Continue to process, adding lukewarm water 1-2 tablespoons at a time if necessary, until smooth.

 

Roasted Beet & White Bean Hummus

Makes about 3 cups

• 2 medium, about 8 ounces, beets, peeled and roughly chopped

• Sea salt and freshly ground pepper to taste

• 1/2 small red onion, roughly chopped

• 1 clove garlic, peeled

• 1 teaspoon each finely chopped thyme and rosemary

• 1 tablespoon balsamic vinegar

• Juice of 1/2 lemon

• 2-3 drops your favorite hot sauce

• About 2 cups (14-15 ounce can) cooked white beans, rinsed and drained

• Extra virgin olive oil

Instructions:

Preheat the oven to 375 degrees.

Put the beets on a sheet pan in a single layer, drizzle with enough olive oil to lightly coat, season with salt and pepper and toss to combine. Roast the beets for about 10 minutes.

Add the onion and garlic and more olive oil if necessary. Toss to coat and, stirring once or twice, continue to roast for about 20 minutes or until the vegetables are lightly caramelized and tender. Let the veggies cool for about 10 minutes.

Transfer the vegetables to a food processor, add the herbs, vinegar and lemon juice, season with salt and pepper and pulse to chop and combine.

Add the beans and pulse to combine. 1-2 tablespoons at a time, add extra virgin olive oil and process until more or less smooth and well combined.

 

Chipotle Sweet Potato & White Bean Hummus

Makes about 4 cups

• 1 (12-16 ounce) sweet potato

• 1/2 cup toasted pumpkin seeds

• 1/4 onion, chopped

• 2 garlic cloves, peeled

• Zest and juice of 1 lime

• 2 tablespoons finely chopped cilantro

• 1-2 tablespoons sherry vinegar

• 2 teaspoons or to taste puréed chipotle chile en adobo*

• 1 teaspoon cumin

• Sea salt and freshly ground pepper to taste

• About 2 cups (14-15 ounce can) cooked white beans, rinsed and drained

• Extra virgin olive oil

Instructions:

Put the rack in the center of the oven and preheat to 425 degrees. Prick the sweet potato with a sharp knife, set on a baking sheet lined with foil or parchment paper and bake at 425 degrees until soft, about 45 minutes.

Put the pumpkin seeds in a food processor and process until finely chopped. Add the onion, garlic, lime zest and juice, cilantro, vinegar, chipotle purée and cumin, season with salt and pepper and pulse to finely chop and combine. Add the beans and pulse to combine.

When it is cool enough to handle, halve the sweet potato, scoop the flesh into the food processor and pulse to combine. 1-2 tablespoons at a time, add lukewarm water and up to 1/4 cup extra virgin olive oil and process until more or less smooth.

* Put 1 can of chiles en adobo in a mini food processor and process until smooth. Cover and store the purée in the refrigerator 1-2 weeks or in the freezer for up to 3 months.