Ingredients

Base Hummus:
1 – 15 oz cans chickpeas, drained – liquid reserved
⅓ Cup tahini
3 cloves garlic
1 Tbsp. ground cumin
1 Tsp. ground coriander
1 Tsp. salt
¼ Tsp. black pepper
1 lemon, juiced (about ¼ Cup)
¼ Cup olive oil
2 Tbsp. parsley, chopped for garnish
Snack Factory® Pretzel Crisps® – Any Flavor

Directions

  1. Start with your hummus base. Ingredients 1 – 15 oz cans chickpeas, drained – liquid reserved ⅓ Cup tahini 3 cloves garlic 1 Tbsp. ground cumin 1 Tsp. ground coriander 1 Tsp. salt ¼ Tsp. black pepper 1 lemon, juiced (about ¼ Cup) ¼ Cup olive oil 2 Tbsp. parsley, chopped for garnish Snack Factory® Pretzel Crisps® – Any Flavor
  2. Place chickpeas, tahini, garlic, cumin, coriander, salt and pepper into a food processor and begin to process. Add the lemon juice and olive oil while the processor is running. Process until a smooth puree is reached. Add as much reserved chickpea liquid to reach desired thickness. Adjust seasoning as needed. Serve topped with a drizzle of olive oil, chopped parsley and Pretzel Crisps.®
  3. Change things up with roasted beet hummus next. Ingredients 1 – 15 oz can chickpeas, drained ¾ lb. whole beets, scrubbed and trimmed of greens (about ½ lb. roasted) ⅓ Cup tahini 3 cloves garlic 1 Tbsp. ground cumin ½ Tsp. ground coriander ½ Tsp. salt ¼ Tsp. black pepper 1 lemon, juiced (about ¼ Cup) 2 Tbsp. olive oil 1-2 Tbsp. parsley, chopped Snack Factory® Pretzel Crisps ® – Original Flavor
  4. Preheat oven to 400℉ / 205℃. Trim beets, leaving ½” of the stem attached. Line a sheet pan with parchment paper and place beets on paper. Rub with oil and bake for 40 – 45 minutes or until soft when pierced with a knife. Allow to cool, then cut off tops and remove skin from the beets. Place chickpeas, beets, tahini, garlic, cumin, coriander, salt and black pepper, lemon juice and olive oil into a food processor. Process until a smooth puree is reached. Adjust seasoning as needed. Serve topped with chopped parsley and your favorite flavor of Pretzel Crisps®.
  5. You could also get creamy with avocado! Ingredients 1 – 15 oz can chickpeas, drained 2 medium ripe avocados ⅓ Cup Tahini 3 cloves garlic 1 Tsp. salt ¼ Tsp. black pepper 1-½ Tsp. ground cumin 1 lg. lime, juiced (about ¼ Cup) ¼ Cup olive oil 2 Tbsp. cilantro, chopped Pinch of chili flakes Snack Factory® Pretzel Crisps® – Any Flavor
  6. Place chickpeas, avocado, tahini, garlic, cumin, salt, pepper lime juice and olive oil into a bowl of a food processor. Process until a smooth puree is reached. Adjust seasoning as needed. Serve topped with a drizzle of olive oil, chopped cilantro, a pinch of chili flakes and your favorite flavor of Pretzel Crisps®.
  7. Lastly, add some heat to your hummus with a spicy sweet potato blend. Ingredients 1 – 15 oz can chickpeas, drained ¾ lb. sweet potato (medium size) 3 cloves garlic ⅓ Cup tahini ½ Tsp. ground cumin ½ Tsp. smoked paprika ½ Tsp. Cayenne pepper ½ Tsp. salt 1 lemon, juiced (about ¼ Cup) ¼ Cup olive oil Snack Factory® Pretzel Crisps® – Original Flavor
  8. Preheat oven to 400℉ / 205℃. Line a baking sheet with parchment paper and place the sweet potatoes on the paper. Rub with oil and bake for 40 – 45 minutes or until soft when pierced with a knife. Allow to cool, then remove skin from sweet potato. Place chickpeas, peeled sweet potato, tahini, garlic, cumin, smoked paprika, cayenne pepper, salt, lemon juice and olive oil into a food processor. Process until a smooth puree is reached. Adjust seasoning as needed. Serve topped with a sprinkle of smoked paprika and your favorite flavor of Pretzel Crisps®.