Lemony Cayenne Hummus

1 can organic garbanzo beans, drained
1/2 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/2 teaspoon salt
1/8 teaspoon (or more) cayenne pepper
1 organic cucumber, finely chopped
1 tablespoon chopped fresh dill

1. Combine garbanzo beans, lemon juice, tahini, garlic, salt and cayenne in food processor; purée until smooth (if hummus is too thick, add 1-2 tablespoons more lemon juice).
2. Transfer purée to a bowl and fold in chopped cucumber and dill.

White Almond and Artichoke Hummus - Renee Loux

1-1/2 cups almonds, soaked and peeled or chickpeas (almonds are soooo good though!)

2 Tbspn raw tahini or pine nuts
1 can artichoke hearts in water (or four hearts)
Olive oil
Sea salt
(I add garlic to this)

Place the almonds or chickpeas, tahini or pine nuts, and 3 of the prepared artichoke hearts in a high-speed blender or food processor. Blend until silky smooth. Add olive oil to aid blending if necessary.

Season to taste with sea salt.

Chop the remaining artichoke heart and fold into the hummus, gives it great texture.

Cannellini Bean, Rosemary Hummus & Greek Salad Wraps

For the Hummus:
* 1 15-oz. can cannellini beans, drained and rinsed
* 2 stems fresh rosemary, leaves stripped from stem and chopped
* 1 clove garlic
* Extra virgin olive oil
* Black pepper to taste

For the Salad:
* 2 firm vine-ripened tomatoes, quartered and thinly sliced
* 1/4 cucumber, halved and thinly sliced
* 1/4 medium-sized red onion, thinly sliced
* Handful pitted kalamata olives
* Handful chopped fresh flat-leaf parsley
* 1/4 lb. mixed greens
* Juice of 1 lemon
* Coarse salt to taste
* 4 large pita breads, flour tortilla wraps or flavored wraps
* 1/4 lb. feta cheese, crumbled

Directions

1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
3. Warm pitas or wraps in oven or on a pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll.