Check Out Recipe Below!

Growing up in a Lebanese household, I grew up eating this chickpea based spread! Tahini, a sesame seed paste, creates a unique flavor that has grown to become popular in the Middle East, Mediterranean and now the western world! This is the ultimate dip as it is gluten free, dairy free, vegetarian and packed with protein, fiber & B vitamins. Check out the recipe below to make 3 easy variations of classic hummus, sahtein !

Serve with roasted veggies, gluten free crackers or classic toasted pita wedges! Here I used roasted purple potatoes and rainbow carrots, for some antioxidant action. 

Prior to hitting the oven, I simply drizzled the veggies with avocado oil, fresh thyme, Himalayan sea salt and black pepper.  Oven time was only 7-10 minutes at 425 degrees. 

To create these dips, use a high speed food processor to create a smooth consistency!

Don't forget to post your recipe attempts and hashtag #StephanysSolutions

Base Ingredients:

• 3 tablespoons organic tahini

• 2-4 tablespoons (room-temperature) water

• 1½ cups cooked chickpeas or 1 can chickpeas (15 oz, drained and rinsed)

• 1 minced garlic clove

• 3 tablespoons lemon juice

• ¼ teaspoon sea salt

Instructions:

In a food processor, first combine the lemon and tahini. Then add 1-2 tablespoons of room temperature water,  Next add the chickpeas, garlic, and sea salt,  additional 2-3 tablespoons of  water (1 tablespoon at a time) and blend until it reaches a smooth consistency.

For the avocado hummus: Use 1/2 or 1 whole  ripe avocado (depending on size), 2 tablespoons olive oil, ¼ teaspoon cumin and 1 cup cilantro leaves. Process until smooth.                                     

For the pumpkin hummus: Use 1 teaspoon ground turmeric, 1 ½ tablespoon extra virgin olive oil, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon paprika. Process until smooth.

For the pine nut hummus: Use 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 tablespoon extra virgin olive oil. Process until smooth.

For a beet hummus (not pictured): Use 1/3 cup grated raw beet, 1 teaspoon fresh thyme, 3-4 tablespoons of olive oil. Process until smooth.

Garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas, toasted pumpkin seeds