How to Make Hummus + 4 Easy Hummus Recipes | Healthy Snacks | A Sweet Pea Cheg

Hey there, Lacey here with A Sweet Pea Chef.
And do you love hummus?
If you do, I’ve got some great news for you.
We’re going to be making four different recipes
for hummus.
I’m going to show you how to make hummus,
it’s going to be really easy, we got so many
great recipes coming up.
So, let’s get started.
So, in order to make hummus, you do you need
something to blend everything together.
I use my food processor, and I can leave my
link for what one I use in the description
You could also use just a heavy duty blender
if you have one.
Whatever is going to get everything mushed
together so it’s fully blended is all you
So, hopefully you’ve watched my homemade hummus
recipe video which shows you just how to make
a plain chickpea, normal hummus recipe, it’s
very tasty.
But today, I’m going to show you how to kick
it up a notch and make four different types
of hummus using different ingredients.
So, let’s start off with a spicy black bean
hummus so you can see just how versatile hummus
can be.
Add cooked black beans to your food processor.
And if you are just buying these from the
store, make sure to grab the ones that say,
“No sodium added.”
Then we’re going to add in half of a jalapeno
that’s been diced and the seeds removed, fresh
cilantro, a couple garlic cloves, sea salt,
freshly squeezed lime juice, ground cumin,
paprika, and some olive oil.
Then we’re going to turn on the food processor
and blend this for about a minute until everything
becomes fully, fully smooth.
And that’s seriously how you make this hummus.
It’s so simple and so tasty.
I like to top off this spicy black bean hummus
with a little bit of cilantro, some jalapeno,
and a little bit of cayenne pepper just for
a little color and a little bit extra spice.
For a less spicy hummus option, how about
we make a sweet potato hummus that has natural
sweetness and is also savory and so, so yummy
and pretty.
So, to start this off, we’re going to need
a cooked sweet potato.
You could either boil it, steam it, bake it,
however you want.
We want to remove all the skin and then dice
it into pieces, and we’re going to add that
into our food processor followed by a couple
of garlic cloves, some tahini, freshly squeezed
lemon juice and some sea salt.
And that’s seriously how simple that is, then
we just blended all the gather into a fully,
fully mixed and blended.
And there you go, you have sweet potato hummus,
it’s so yummy.
Top it off with a little fresh parsley, some
sea salt and paprika, and a little drizzle
of olive oil, and you’ve got yourself a good
thing going.
Right, so next, let’s make a creamy avocado
hummus, so yummy.
Start by adding some cooked chickpeas or garbanzo
beans to the bottom of your food processor
followed by a couple ripe avocados, some tahini,
freshly squeezed lime juice, garlic, sea salt,
ground black pepper, olive oil and some ground
Then, we’re going to put the lid on and blend
it all together so it’s fully, fully mixed
and delicious and green and creamy, and you
have your avocado creamy hummus.
To serve, I like to top it with a little bit
of crushed red pepper flakes for a little
spice and some more little chickpeas and,
of course, a little drizzle of olive oil,
so good.
Next, we’re going to make an incredibly vibrant
and delicious beet hummus that is so pretty
and it’s equally tasty.
So, we’re going to start off with some cooked
chickpeas in our food processor.
We’re going to follow that up with some cooked
and diced beets, some lemon zest, freshly
squeezed lemon juice, tahini, ground cumin,
a clove of garlic and then some sea salt.
Then we’re going to blend everything together
until it’s fully pureed.
And you’ll notice that it’s just a really
vibrant, awesome-looking pink color.
To serve this hummus, I like to add some feta,
a lemon wedge and some fresh parsley, and
then I like to drizzle it with a little bit
of tahini.
So, so yummy and so deliciously beautiful.
So now, you have four delicious new hummus
recipes to go to test out.
You saw how easy they are and they’re so tasty
and healthy and good for you.
Hummus lasts for about five days in the fridge
if stored in the air tight container, and
it can last up to six months in the freezer.
So, you can have hummus ready to grab and
go all the time which is my kind of life.
Thanks so much for watching, and make sure
to check out my homemade hummus recipe video
if you haven’t already for another great hummus
It’s so easy to make and just spread the hummus
All right, thanks so much for watching.
Make sure to like this video, and subscribe
so you never miss new weekly recipe videos
and I will see you next time.

William Babineau


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