Amy’s Easter Hummus

Amy’s Easter Hummus

Hummus is always a favorite at parties around here. I’ve made classic hummus and have added roasted peppers and made some with black olives and with garlic scapes.

I always remember the time my dear friend, Amy, wanted her hummus to be really colorful. It was for her Easter dinner. I believe that was the same year she dyed the egg whites for the deviled eggs. Amy really knew how to get the details right.

She and I had talked about how best to make tasty, colorful hummus. She decided to make spinach hummus and beet hummus in addition to her classic hummus. She wanted something that tasted good, but looked like Spring. She ended up with a beautiful array for her dinner that year. Tasty, too.

Here are the directions for making them.

Hummus

1 can garbanzo beans, drained, or about 2 cups cooked garbanzos

1/4 c. olive oil

2 T. lemon juice

2 T. tahini (sesame seed paste)

2 cloves garlic

salt and hot pepper sauce to taste

Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.

Green Hummus

Make the original hummus recipe from above but add 2 c. fresh spinach and ½ c. chopped cilantro.

Pink Hummus

Make the original hummus recipe from above but add 2-3 small cooked beets.

Note: You might want a little more salt in either of these recipes or a bit more lemon juice.

Miss you, Amy.