Easy Homemade Hummus Dip Recipe

Easy homemade hummus dip recipe. Celery and white bean hummus.
Very delicious appetizer and an excellent vegetarian recipe! You can also prepare basic hummus with chickpeas (recipe adapted from http://www.jamieoliver.com) You may also like Classic Tuna Salad

What do you pair with hummus? Well, use hummus as a dip for baby carrots, cauliflower, fresh cucumber, red and green bell peppers, soy crisps, broccoli, and falafels. Also, use it as a salad dressing or as a spread on sandwiches or wraps.

Basic Hummus Recipe

Ingredients: 2 13 oz (390 ml) cans of chickpeas, drained and liquid reserved, 4 teaspoons tahini, 2 garlic cloves, peeled and crushed, 1 teaspoon crushed sea salt, 6 tablespoons extra virgin olive oil plus some extra for drizzling, 3½ tablespoons freshly squeezed lemon juice, a dash of paprika, fresh parsley leaves
Instructions:

Rinse drained chickpeas under running cold water. Place in the food processor. Add tahini, crushed garlic, salt, lemon juice, and 7 tablespoons of reserved chickpea liquid. Turn on the food processor and slowly pour in extra virgin olive oil. Process until smooth. Turn off the food processor and transfer the mixture to a serving bowl.

Turn off the food processor and transfer the mixture to a serving bowl. And, finally, drizzle with extra olive oil and decorate with some chickpeas, if desired. Serve cold.

Easy Homemade Hummus Dip Recipe

Ingredients

• 1/4 pound (120 g) rinsed drained canned white kidney(cannellini) beans
• 1 tablespoon tahini(sesame paste)
• 2 teaspoons chopped shallots
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon garlic powder
• dash of freshly ground black pepper
• 1 tablespoon finely chopped fresh dill
• 2 medium celery ribs, cut into ten 2-inch pieces

Method