Hummus is one of my go-to snacks and is also one of my go-to things to serve at a party! This Hummus Medley is lovely to serve at a party, and has three different and distinct flavors.
Classic Hummus
Makes about 4 cups
INGREDIENTS:
2 cans of chickpeas (garbanzo beans) rinsed and drained
1 cup tahini
1/4 cup of fresh lemon juice
3 large garlic cloves minced
1 teaspoon ground cumin
Kosher salt to taste
DIRECTIONS:
In food processor combine all ingredients and puree until creamy. If too thick, add a little water to get to desired consistency.
Transfer to serving bowl and garnish with olive oil, pomegranate seeds, thinly sliced radishes, and mint.
Serve with pita chips, whole radishes and carrots. 
Spinach and Herb Hummus
Makes about 4 cups
INGREDIENTS:
2 cans of chickpeas (garbanzo beans) rinsed and drained
1 cup tahini
1/4 cup of fresh lemon juice
3 large garlic cloves minced
1 teaspoon ground cumin
6 oz of blanched spinach
DIRECTIONS:
In food processor combine all ingredients and puree until creamy. If too thick, add a little water to get to desired consistency.
Transfer to serving bowl and garnish with fresh parsley, cilantro, or dill, and pine nuts.
Kosher salt to taste
Beet Hummus
Makes about 4 cups
INGREDIENTS:
2 cans of chickpeas (garbanzo beans) rinsed and drained
1 cup tahini
1/4 cup of fresh lemon juice
3 large garlic cloves minced
1 teaspoon ground cumin
3 medium beets cooled cooked – (Wrap beets in foil and cook at 425 degrees for 1 hour or until tender).
In food processor combine all ingredients and puree until creamy. If too thick, add a little water to get to desired consistency.
Transfer to serving bowl and garnish with sliced almonds, feta cheese, thinly sliced scallions, and sliced radishes.
Inspired by: Food and Wine Magazine
Beijos xx
Camila
