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  • Writer's pictureDairy Keen

Homemade Hummus Dip

It is time to get the recipes decided for the Super Bowl. I like to make recipes from the city or state that is hosting, so this year California. I am making two kinds of hummus. A regular hummus with pretzels and vegetables, and a different but fun dessert hummus. It really is amazing and a different kind of appetizer. Hope you enjoy it too.


Homemade Hummus Dip


¼ Cup chopped green onions

2 Tablespoon fresh lemon juice and zest from the lemon

¼ Cup tahini paste (sesame-seed paste)

1 clove garlic minced, about 1 tablespoon

2 Tablespoons olive oil

½ teaspoon ground cumin

¼ teaspoon salt

1/8 teaspoon black or white pepper

1 can (14 to 19 oz.) of chickpeas or cannellini beans or other white beans


Drain and rinse the chickpeas, reserve some of the liquid in case the dip is too thick.

Combine all the ingredients in a food processor with the bottom blade. Process until smooth about 2 minutes. You will need to scrap down the sides of the food processor. Add some of the reserved liquid if needed.

Serve with pretzels, crackers, sugar snap peas, cucumbers, celery, bell peppers, and carrots.

Can be made three to five days ahead but bring to room temperature to serve.

You can also add ¼ cup chopped roasted red bell peppers.


Chocolate Hummus


¼ cup cocoa powder

¼ cup semi-sweet or dark chocolate chips

2 Tablespoons coconut oil or vegetable oil

½ teaspoon vanilla extract

1 can (14 oz.) chickpeas or black beans

¼ cup brown sugar or agave nectar

3-4 tablespoons water or liquid from the chickpeas

1/8 teaspoon salt


Drain and rinse the chickpeas, reserve some of the liquid in case the dip is too thick.

Melt the chocolate chips in the microwave. Combine all the ingredients in a food processor with the bottom blade. Process until smooth,

about 2 minutes. You will need to scrap down the sides of the food processor. Add some of the reserved liquid if needed.


Serve with graham crackers, strawberries, raspberries, cookies, pretzels,

Can be made three to five days ahead but bring to room temperature to serve. The coconut oil makes it go thicker as it chills.


Can also add ¼ cup of peanut butter to the chocolate hummus for an awesome addition.


Gluten free as written just be sure to use gf pretzels and cookies. Both are dairy free if you use dairy free chocolate chips. Of course, don’t let anyone double dip.


Jan Dairy Keen



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