Classic Hummus Recipe

Green Goddess Hummus Recipe

Cheesy Margherita Pizza Hummus Recipe

Spicy Sweet Potato Hummus

Chocolate Brownie Dessert Hummus

Apple Overnight Oats

Chocolate Mousse

Classic Hummus

Hummus ingredients
Hummus ingredients


1- 15oz can Chickpeas

2 Tbl Garlic, chopped

1/2 tsp Cayenne Pepper

3/4 tsp Salt

1 Tbl Tahini Paste

3 Tbl Lemon Juice

1 1/2 Tbl Olive Oil


  1. Drain the chickpeas and reserve the liquid to adjust consistency at end.
  2. Place chickpeas, garlic, cayenne Pepper, salt, and tahini paste into a food processor and run for 1 minute.
  3. While running, slowly stream in half the lemon juice and olive oil.
  4. Scrape bowl and run for another 30 seconds.
  5. Scrape again and then stream in the remaining lemon juice and olive oil while it is running.
  6. Scrape again and run for another 30 seconds.
  7. Adjust consistency with reserved liquid if a thinner consistency is desired.
  8. Keep refrigerated until use.

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Green Goddess Hummus


1/4 cup Tahini Paste

1/4 cup Lemon Juice

2 Tbl Olive Oil

1/2 cup Parsley

1/4 cup Tarragon or Basil, chopped

3 Tbl Chives or Green Onions, chopped

1 clove Garlic, chopped

1/2 tsp Salt

1 – 15oz can Chickpeas, drained and rinsed

1 -2 Tbl Water


  1. Add all ingredients to a food processor and process for 2-3 minutes on high.
  2. Once smooth, scrape the bowl and process for another minute.
  3. Adjust the consistency with water, adding as desired.
  4. Serve chilled and garnish with additional chopped herbs and olive oil.

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Cheesy Margherita Pizza Hummus


3 Medium Tomatoes, sliced thinly

6 Tbl Olive Oil

1 clove Garlic, smashed

2 tsp Dried Oregano

1/4 cup Basil, chopped

Salt and Pepper to taste

2 – 15 oz cans Great Northern Beans

1/4 cup Tahini Paste

2 Tbl Tomato Paste

1 cup Mozzarella Cheese

4 Tbl Parmesan Cheese

1 Tbl Pine Nuts


  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Spread the sliced tomatoes on the baking sheet and drizzle with 2 Tbl Olive Oil.
  3. Generously sprinkle the tomatoes with salt and pepper and 2 Tbl of Parmesan cheese.
  4. Bake for 20 – 25 minutes until the tomatoes are beginning to caramelize around the edges.
  5. Allow the tomatoes to cool completely.
  6. Meanwhile, in a small sauce pot, heat the remaining olive oil and the garlic over low heat for 10 minutes until golden.
  7. While the oil is infusing, drain the beans and reserve the liquid from the beans.
  8. Add the beans, tahini paste, tomato paste, mozzarella, and the remaining Parmesan cheese to a food processor.
  9. Puree for 1-2 minutes until smooth, adding reserved liquid as necessary to adjust consistency.
  10. Scrape the sides of the bowl and puree for another minute.
  11. Add the hot oil and garlic to the bowl and puree for another minute, scraping the bowl after.
  12. Add half the basil and pulse to incorporate.
  13. Place hummus in a serving bowl.
  14. Finely chop the cooled tomatoes and add them to the bowl with the remaining basil and the chopped pine nuts.
  15. Toss to combine.
  16. Spoon the tomato mixture over the hummus and serve, topping with more cheese if desired.
  17. This hummus can also be baked if you want to serve it warm.

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Spicy Sweet Potato Hummus


2 medium Sweet Potatoes

3 Tbl Olive Oil

1 – 15oz can of Chickpeas, drained and rinsed

3 Tbl Tahini Paste

3 cloves Garlic

1 Lemon, juiced

1/2 Lemon, zested

Salt and pepper to taste

1 1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/4 tsp Cumin


  1. Preheat oven to 400 degrees and bake sweet potatoes for 45 minutes to an hour.
  2. Once cool enough to handle, scoop the flesh out of the sweet potatoes into a food processor bowl.
  3. Add remaining ingredients and puree on high for 2 – 3 minutes.
  4. Scrape well an blend for another minute.
  5. Scrape into a serving bowl and enjoy.

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Chocolate Brownie Dessert Hummus


1 – 15 oz can Chickpeas, drained and rinsed well

1/2 cup Milk (non-dairy works also)

1/3 cup Cocoa Powder, unsweetened

1/4 cup Maple Syrup

1 1/2 tsp Vanilla Extract

1/8 tsp Salt


  1. Add all ingredients to a food processor and process for 2-3 minutes on high.
  2. Once smooth, scrape the bowl and process for another minute.
  3. Adjust consistency with milk adding more or less as desired.
  4. Place in serving bowl and served chilled.

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Apple Overnight Oats

Overnight Oats
Overnight Oats

In a container combine:

1/2 cups of Oats

1/2 cup of Water or Nut Milk

1/2 chopped Apple

Sweetener of your choice

Cinnamon (to taste)

Vanilla (to taste)

Mix together and place in refrigerator overnight.

It will be ready in the morning.

Grab, give it a stir, and go!

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Chocolate Mousse


1 qt heavy cream, very cold

6 oz semi-sweet or dark chocolate, melted

2 oz coconut milk

2 tsp honey

1 tsp vanilla extract

1 tsp chili powder

½ tsp cinnamon


  1. Whip the heavy cream in a stand mixer or by hand until soft peaks form.
  2. Melt the chocolate over a double boiler or using 15 second intervals in the microwave.
  3. Once melted and warm to the touch (around 120F) fold 1/3 of the heavy cream into the chocolate.
  4. Combine the coconut milk, honey, vanilla, chili powder, and cinnamon in a small bowl.
  5. Add the coconut milk to the chocolate mixture and stir until almost combined.
  6. Add the remaining whipped cream, fold just until combined and then put into serving dishes immediately.
  7. Serve immediately if desired, or refrigerate for later.  Garnish with chili flakes if desired.Back to top